This is my own, very personal take on the fraisier, that beloved French classic traditionally made with sponge cake, mousseline cream, and fresh strawberries, often finished with a delicate layer of marzipan. For this version, I imagined something lighter, brighter, and more summery. A cake that feels fresh on the palate, gently tart, never too sweet, where each flavor has space to breathe.
If you’ve been reading me for a while, you’ll know my fondness for these kinds of recipes: simple at heart, rooted in tradition, but subtly reimagined. I like to pare things back, bring balance to the flavors, and keep the process as effortless as possible. Don’t be discouraged by the length of the instructions, this is a very approachable recipe, made with just a few pantry staples: strawberries, of course, but also flour, eggs, sugar, milk, cornstarch, and cream. It asks only for a little time and care, much like my strawberry tart with diplomat cream, but it’s far less technical than it may seem.
To make this classic feel lighter and more suited to summer, I’ve used a diplomat cream (vanilla pastry cream folded with whipped cream) in place of the richer mousseline. I’ve also swapped the usual sugar syrup for a simple splash of fresh lime juice to soak the sponge, and I’ve left out the marzipan entirely to keep the sweetness in check.
The result is divine: an airy sponge, a silky, mousse-like cream with soft vanilla notes and a hint of lime, and those perfectly ripe, juicy strawberries that bring it all to life. It’s now my partner’s favorite cake, his number one, and I must admit, it’s become mine too :). Perfect for a summer birthday, or simply for a slow Sunday afternoon in July.
Léonce’s Fraisier (A Light French Strawberry Cake)
Equipment
- 1 One 7-inch springform pan (at least 2½ inches high)
- 1 baking sheet, minimum 12 x 16 inches
Ingredients
For the Sponge Cake (sheet pan method)
- 4 large eggs
- ½ cup + 2 tbsp (120 g) granulated sugar
- 1 cup (120 g) all-purpose flour, sifted
- 1 Pinch of fine sea salt
For the Diplomat Cream (no gelatin)
- 1 cup + 1 tbsp (250 ml) whole milk
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 3 large egg yolks
- ¼ cup + ½ tbsp (60 g) granulated sugar
- 4½ tbsp (35 g) cornstarch
- ⅓ cup + 3 tbsp (200 ml) heavy cream, very cold
For the Strawberries & Soaking
- 1 lb (450–500 g) ripe strawberries
- Juice of 1 lime
Instructions
Sponge Cake (sheet pan method)
- Preheat your oven to 320°F / 160°C (convection) or 350°F / 175°C (conventional).
- Prepare a gentle double boiler. Water should be hot but not boiling (about 140°F / 60°C). This soft heat relaxes the egg proteins and helps the batter whip to volume, ensuring a light, even sponge.
- In the bowl, whisk together the eggs and sugar over the hot water until the mixture is warm to the touch (around 105°F / 40°C).
- Remove from heat and beat with an electric mixer at high speed for 8 to 10 minutes, until it triples in volume and forms a pale ribbon.
- Gently fold in the sifted flour and salt with a spatula.
- Spread the batter evenly on a baking sheet lined with parchment paper. Aim for an even thickness that will bake up to 2 cm (about ¾ inch).
- Bake for 12–15 minutes, until lightly golden and springy. A toothpick inserted should come out clean.
- Let cool completely before cutting two 7-inch rounds using the pan as a guide.
Diplomat Cream (no gelatin)
- Heat the milk and vanilla in a saucepan until just simmering.
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the yolks by adding a little of the hot milk, then whisk the mixture back into the saucepan. Stir constantly over medium heat until the pastry cream thickens and coats the spatula.
- Transfer to a clean bowl, cover with plastic wrap (touching the surface), and let cool.
- Whip the cold heavy cream to soft peaks.
- To combine: whisk the pastry cream to loosen it, then stir in ⅓ of the whipped cream vigorously and fold in the rest gently with a spatula, in two additions. This technique ensures a light, smooth texture that holds without gelatin.
Strawberries & Soaking
- Halve the most beautiful strawberries vertically for the outer edge. Dice the rest.
- Lightly brush both sponge rounds with lime juice using a pastry brush.
Assembly in a 7-inch Springform Pan
- Line the base with parchment paper. For a clean finish, line the inner edge with acetate or a strip of parchment.
- Place the first sponge round at the bottom.
- Arrange the halved strawberries upright around the inside edge, cut side facing out.
- Spoon in half the diplomat cream, pressing gently to fill the gaps between strawberries.
- Add the diced strawberries to the center. Cover with the remaining cream and smooth the surface.
- Top with the second sponge round. Leave plain, or finish with a dusting of powdered sugar or a thin layer of cream.
- Cover and refrigerate for at least 4 hours, ideally overnight.
Finishing Touch
- Just before serving, unmold gently. Garnish with whole strawberries, mint, crushed pistachios, or powdered sugar.
