Strawberry Fraisier Cake

This elegant fraisier cake is made with a soft almond sponge, light vanilla diplomat cream, fresh strawberries, and strawberry filling. A touch of lemon and lime adds just enough freshness to balance the sweetness of the berries and vanilla.

Prep Time: about 1 hour 30 minutes
Chill Time: at least 6 hours
Bake time: 20–25 minutes
Yield: 7-inch (18cm) cake, about 6-8 servings

Equipment

• Digital kitchen scale

• 7-inch (18 cm) cake ring, ideally 2 inches high

• Acetate cake collar bands

• Sheet pan

• Parchment paper or silicone baking mat

• Stand mixer or electric hand mixer

• Saucepan

• Whisk

• Rubber spatula

• Offset spatula

• Piping bags

• Decorative piping tip of your choice

• Pastry brush

• 6¼-inch (16 cm) round cutter or cake ring

• Cake board or serving plate

Ingredients

Almond Sponge Cake

• 104 g almond flour (about 1 cup + 1 tbsp)

• 104 g powdered sugar (about ⅞ cup)

• 30 g cornstarch (¼ cup)

• 2 large eggs

• 1 large egg yolk

• 2 large egg whites

• 17 g granulated sugar (1 tbsp + 1 tsp)

• 25 g unsalted butter, melted (1 tbsp + 2 tsp)

Lemon-Lime Soaking Syrup

• 15 g lemon juice (1 tbsp)

• 15 g lime juice (1 tbsp)

• 25 g granulated sugar (2 tbsp)

• 4 g water (¾ tsp)

Vanilla Pastry Cream (for vanilla diplomat cream)

• 300 g whole milk (1¼ cups)

• 1 vanilla bean

• 3 large egg yolks

• 60 g granulated sugar (¼ cup + 2 tsp)

• 25 g cornstarch (3 tbsp + 1 tsp)

• 6 g powdered gelatin (about 2 tsp)

• 30 g cold water, for blooming the gelatin

• 30 g unsalted butter (2 tbsp + 1 tsp)

Whipped Cream (for vanilla diplomat cream)

• 250 g heavy whipping cream (1 cup + 1 tbsp)

• 20 g powdered sugar (about 2½ tbsp)

Strawberry Filling

• 300 g strawberries, fresh or frozen (about 2 cups)

• 35 g granulated sugar (2 tbsp + 2 tsp)

• 8 g cornstarch (1 tbsp)

• 4 g powdered gelatin (about 1¼ tsp)

• 20 g cold water, for blooming the gelatin

For Assembly

• 350–400 g fresh strawberries (about 12–14 oz)

Vanilla Mascarpone Whipped Cream

• 250 g heavy whipping cream (1 cup + 1 tbsp)

• 100 g mascarpone (about ⅓ cup + 1 tbsp)

• 30 g powdered sugar (¼ cup)

• 1 tsp vanilla extract or seeds from ½ vanilla bean

Instructions

1. Make the Almond Sponge Cake

Preheat the oven to 350°F (180°C).

Melt the butter and allow it to cool slightly. It should still be liquid but not hot when added to the batter.

Add the almond flour, powdered sugar, cornstarch, whole eggs and yolk to the bowl of a stand mixer. Whip on medium-high speed until the mixture becomes lighter in color and fall from the whisk in a ribbon.

In a separate bowl, begin whipping the egg whites. Once they become foamy, gradually add the granulated sugar and continue whipping until you have a soft meringue.

Fold the whipped whites into the almond mixture in two or three additions, using a rubber spatula and gentle sweeping motions.

Take a small portion of the batter and mix it into the melted butter. Fold this butter mixture back into the main batter. This makes the butter easier to incorporate without deflating the sponge.

Spread the batter onto a parchment-lined sheet pan to have two 6¼-inch rounds.

Bake for 10–12 minutes.

The sponge should be lightly golden, soft, and spring back when gently pressed. Allow to cool completely.

Cut out two 6¼-inch (16 cm) rounds and set aside.

2. Make the Lemon-Lime Syrup

Combine the water, sugar, lemon juice, and lime juice in a small saucepan.

Bring just to a gentle simmer, stirring until the sugar is completely dissolved.

Remove from the heat and allow to cool completely.

Set aside for assembly.

3. Make the Vanilla Pastry Cream

Bloom 6 g of powdered gelatin in 30 g of cold water for about 10 minutes.

Split the vanilla bean lengthwise and scrape out the seeds.

Add the milk, vanilla seeds, and vanilla pod to a saucepan. Heat until just beginning to simmer. Remove from the heat, cover, and ideally allow the vanilla to infuse for 10 minutes.

In a bowl, whisk the egg yolks and sugar together just until smooth.

Add the cornstarch and whisk until completely combined.

Remove the vanilla pod from the milk and heat one more time the milk until just beginning to simmer.

Slowly pour about one-third of the hot milk into the yolk mixture while whisking. Pour everything back into the saucepan. Cook over medium heat, whisking continuously. Once the pastry cream thickens and begins to bubble, continue cooking for about 1 minute. The finished cream should be thick, smooth, and glossy. Remove from the heat and immediately stir in the gelatin and butter. Transfer to a shallow dish, cover directly with plastic wrap. Place it in the freezer for about 15-20 minutes to cool it down quickly, checking it regularly so it does not begin to freeze around the edges. Then transfer it to the refrigerator. The pastry cream should feel cool and remain soft and flexible.

4. Make the Strawberry Filling

Bloom 4 g of powdered gelatin in 20 g of cold water for about 10 minutes.

Placethe strawberries in a saucepan. Cook over medium heat for 5–7 minutes, until the strawberries begin to soften and release their juices.

Mix the cornstarch with the sugar. Pour the cornstarch mixture into the hot strawberries. Bring to a boil and cook for 1 minute, stirring continuously.

Remove from the heat and stir in the gelatin.

Transfer to a container and cover directly with plastic wrap. Chill in the fridge.

Before using, stir briefly to loosen the texture.

5. Finish the Vanilla Diplomat Cream

Whip the cold heavy cream with the powdered sugar until it reaches soft peaks.

Whisk the pastry cream briefly until completely smooth.

Fold about one-third of the whipped cream into the pastry cream with a whisk to lighten it. Fold in the remaining whipped cream in two additions using a rubber spatula.

The finished diplomat cream should be light, airy, and smooth, while still holding enough structure to pipe. Use it fairly quickly for assembly.

6. Assemble the Fraisier Cake

Place the 7-inch cake ring on a cake board or serving plate.

Line the inside of the ring with acetate cake collar bands.

Wash the fresh strawberries and dry them very thoroughly. Select strawberries that are similar in size for the outside of the cake. Cut them in half lengthwise. Arrange the strawberry halves around the inside edge of the ring. Try to keep the strawberries close together and at a similar height for a clean finish.

Place the first 6¼-inch sponge round in the center.

Lightly brush with the lemon-lime syrup. The sponge should be moist but not soaked.

Pipe diplomat cream between each strawberry, making sure there are no air pockets. Pipe another layer of diplomat cream over the sponge.

Pipe or spoon the strawberry filling over the center, leaving about ¾ inch (2 cm) around the outside edge.

Add a layer of diced fresh strawberries in the center.

Cover with another thin layer of diplomat cream.

Add the second sponge round.

Lightly brush it with syrup.

Finish with the remaining diplomat cream and smooth the top.

Refrigerate for at least 6 hours, preferably overnight. This gives the gelatin enough time to fully set and makes unmolding and slicing much cleaner.

7. Vanilla Mascarpone Whipped Cream & Decoration

Add the cold heavy cream, mascarpone, powdered sugar, and vanilla to the bowl of a stand mixer.

Whip first on medium speed, then gradually increase the speed. Stop once the cream forms firm but smooth peaks. It should hold its shape for piping while still looking silky. Avoid overwhipping, which can make the cream grainy.

Carefully remove the cake ring from the chilled fraisier but leave the acetate cake collar bands on.

Pipe the mascarpone whipped cream over the top.

Finish with fresh strawberries in the center and finely grated lime zest.

Keep refrigerated until serving.

Mathilde's Tips

Do not oversoak the sponge. The almond sponge is naturally soft and moist. It only needs a light brushing of syrup.

Give the cake enough chilling time. Even if the cream feels firm after a few hours, an overnight rest gives the cleanest slices and allows the flavors to develop.

Make ahead. This fraisier is ideal for preparing the day before serving. You can make the almond sponge, lemon-lime syrup, strawberry filling, and pastry cream ahead of time. Once the pastry cream has cooled but is still soft and smooth, finish the diplomat cream and assemble the cake. Refrigerate overnight, then add the mascarpone whipped cream and final decoration the next day.

Storage

Store the assembled fraisier in the refrigerator and enjoy it within 24–48 hours.