Vanilla Strawberry Cake

An icon of French pastry, the fraisier enchants with its elegance and freshness. It is made with a soft sponge cake, vanilla mousseline cream, and fresh strawberries, offering a perfect balance between creamy vanilla and fruity freshness.


Indicative Times

  • Total preparation: 1h45 (excluding chilling)

  • Chilling: 4 h minimum, ideally overnight

  • Baking: 20 min

  • Assembly: 30 min


Ingredients for the Sponge Cake

  • 200 g eggs (approx. 4 large eggs)

  • 130 g sugar

  • 110 g flour (T55)

  • 20 g cornstarch


Ingredients for the Vanilla Mousseline Cream

Pastry Cream:

  • 800 g whole milk

  • 200 g heavy cream

  • 250 g egg yolks (approx. 12)

  • 250 g sugar

  • 80 g cornstarch

  • 1 Ugandan vanilla pod

  • 1 Bourbon vanilla pod

Vanilla Soaking Syrup:

  • 100 g water

  • 100 g sugar

  • 2 g natural vanilla extract L400

Mousseline Finishing:

  • 250 g softened butter


Ingredients for the Filling & Assembly

  • About 500 g fresh strawberries (preferably of similar size)

  • Some syrup to soak the sponge

  • Decoration: fresh strawberries, natural vanilla powder, and lime zest


Preparation

 

Step 1: Sponge Cake

 

  1. Preheat oven to 180°C (fan-assisted).

  2. Whisk eggs and sugar over a bain-marie until 45–50°C.

  3. Remove from heat and continue whisking until completely cooled; mixture should triple in volume.

  4. Sift flour and cornstarch and gently fold in with a spatula.

  5. Pour into a greased and floured 20 cm cake pan or ring.

  6. Bake about 20 min until golden and soft.

  7. Cool on a wire rack, then cut two even discs (1–1.5 cm thick each).


Step 2: Vanilla Mousseline Cream

Pastry Cream Preparation:

  1. Bring milk and cream to a boil with seeds and split vanilla pods.

  2. Whisk yolks with sugar, add cornstarch, and mix.

  3. Pour half of the hot milk (without pods) over the mixture, whisk, then return to the pan.

  4. Cook over medium heat, whisking until thickened (2–3 min after boiling).

  5. Transfer to a bowl, cover with cling film on the surface, cool to room temperature, then refrigerate at least 2 h.

Mousseline Cream – Day of Assembly:

  1. Bring softened butter to room temperature.

  2. Whisk chilled pastry cream to smooth it.

  3. Gradually incorporate the butter while whisking vigorously until light and silky.

  4. Fill a piping bag with the mousseline cream. Keep cool if needed, but maintain a soft texture for assembly.


Step 3: Assembly

  1. Place the cake ring on your serving plate and line the inside with acetate.

  2. Place the first sponge disc at the bottom and lightly soak with syrup if desired.

  3. Cut strawberries in half and arrange cut side against the acetate, standing upright.

  4. Pipe a layer of mousseline cream to fill gaps and smooth.

  5. Add sliced strawberries in the center, then cover with a second layer of cream.

  6. Place the second sponge disc on top and finish with a thin layer of cream to smooth the surface.

  7. Refrigerate at least 4 h, ideally overnight.


Step 4: Finishing & Decoration

  1. Carefully remove the cake ring and acetate.

  2. Decorate the top with fresh strawberries, lime zest, and optionally some natural vanilla powder.