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This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!

The Best Strawberry Cake Recipe: Le Fraisier

Course cake, Dessert, treat
Cuisine French
Keyword strawbery cake
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 10 people

Ingredients

  • 500 g fresh strawberries
  • Marzipan
  • Optional: extra strawberries, crushed pistachios, mini meringues and macarons to decorate

For the syrup

  • 150 g caster sugar
  • 150 ml water
  • 1/2 teaspoon vanilla bean paste
  • optional: 20ml Kirsch

For the vanilla cream

  • 250 ml semi-skimmed milk
  • 1 vanilla pod
  • 2 medium free range egg yolks at room temperature
  • 50 g caster sugar
  • 40 g potato flour or corn flour
  • 2 gelatine leaves or 1g agar agar if vegetarian
  • 200 ml full fat double cream

For the génoise (cake layers)

  • 4 medium free range eggs at room temperature
  • 120 g caster sugar
  • 50 g unsalted butter
  • 1/2 teaspoon vanilla bean paste
  • 100 g plain flour

Instructions

Start by making the syrup.

  1. Place the water, sugar and vanilla in a small pan over a medium heat.

  2. Leave to boil for 3 minutes then set aside to cool. If using Kirsch, add it in when the mixture has reached room temperature.

Next, make the crème patissière.

  1. Gently warm the milk with the split vanilla pod in a large pan.
  2. In the meantime, beat the egg yolks with the sugar in a large bowl until fluffy and light in colour.
  3. Add the potato flour or corn flour in increments and mix until smooth.
  4. Add the gelatine or agar agar to the milk and leave over a warm heat for a minute, mixing to dissolve it.
  5. Slowly pour the milk mixture over the beaten sugar and eggs, mixing constantly. 
  6. Transfer back to the pan and place over a medium heat, whisking constantly until the crème patissière reaches the consistency of custard. Don't worry if it is lumpy: you can simply sieve the mixture into a bowl and break lumps with the back of a spoon.

  7. Leave to cool at room temperature in a clean bowl and cover with cling film (directly in contact with the crème patissière to avoid a ‘skin’ forming on top.

  8. Whisk the double cream until it turns into thick whipped cream (works best if the cream is really cold).
  9. Fold the whipped cream into the cold crème patissière and decant into a piping bag before placing in the fridge.

Make the génoise (cake layers)

  1. Preheat the oven at 190°C (gas mark 5 / 375°F).
  2. Separate the eggs and whisk the whites in a large bowl until firm.
  3. Add a third of the sugar and whisk to incorporate.
  4. Beat the eggs with the vanilla and the rest of the sugar.
  5. Add in the melted butter and the flour (sifted).

  6. Add a third of the whisked eggs and fold gently. Repeat until all whisked egg whites have been incorporated.
  7. Transfer to a baking tray lined with baking paper and place in the oven for 10 minutes. To check the génoise is cooked, gently press the middle with a finger. If it ‘bounces’ back and has a nice, golden colour, it is ready. If your finger sinks in and leaves a big mark, give it another two minutes in the oven.
  8. As soon as you take the génoise out of the oven, pour the syrup all over the cake.

Finally, ‘build’ your fraisier

  1. Cut two circles of génoise using the base of your springform cake tin as a guide.
  2. Place the first circle of génoise at the bottom of the cake tin.
  3. But the strawberries in half lengthways and place them over the génoise against the cake tin and in concentric circles until you reach the middle.
    This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!
  4. Fill the rest of the space with crème patissière.
    This is the best strawberry cake recipe you'll ever come across! There are a few steps to make the perfect grainier, but it's all nice and simple!
  5. Cover with the second génoise circle and add a thin layer of marzipan (make it as thin as you can using a rolling pin).

  6. Place in the fridge to set for at least 2 hours or overnight.
  7. Enjoy!