Easy French Strawberry Cake Recipe: My Favorite Pastry School Dessert

Name: Easy French Strawberry Cake Recipe: My Favorite Pastry School Dessert
Prep time: 60 min
Cook time: 30 min
Total time: 240 min
Yield: 8
Cuisine: French
Ingredients: 1 prepared sponge Genoise Sponge (baked and split); 500 grams Diplomat Cream (stabilized with gelatin); 500 grams Fresh Strawberries (halved, diced, and whole for decoration); 200 ml Strawberry Soaking Syrup; 200 ml Chantilly Cream (optional, for topping); 50 grams Nappage Glaze (optional, for shine)

Discover how to make my favorite French Strawberry Cake, a classic dessert I learned at pastry school in France. This recipe features a light genoise sponge, rich diplomat cream, fresh strawberries, and a delightful strawberry soaking syrup. Follow these easy steps to create a stunning and delicious dessert perfect for any occasion.

#Strawberry Cake

#French Dessert

#Pastry

#Baking

#Easy Recipe

#Genoise

#Diplomat Cream

Finished French Strawberry Cake

Recipe Information

Prep Time

30m

Cook Time

Total Time

Servings

Easy

French

English

Nutrition (per serving)

350

Calories

Protein

45g

Carbs

18g

Fat

Elegant cross-section of the cake with layers

Ingredients

Genoise Sponge
(baked and split)
1 prepared sponge
Diplomat Cream
(stabilized with gelatin)
500 grams

Fresh Strawberries
(halved, diced, and whole for decoration)
500 grams
Strawberry Soaking Syrup
200 ml
Chantilly Cream
(optional, for topping)
200 ml
Nappage Glaze
(optional, for shine)
50 grams

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cake assembly in progress, filling with cream and strawberries

Instructions

0/7 completed

1
Bake a genoise sponge according to a classic recipe, then cool and split it into two even layers. This can be prepared ahead.
Preview
1h
Preview
Bake a genoise sponge according to a classic recipe, then cool and split it into two even layers. This can be prepared ahead.
1h
Ensure even baking for a perfect base and let it cool completely before splitting to prevent tearing.
2
Prepare a rich pastry cream (Crème Pâtissière) and stabilize it with gelatin to create diplomat cream. Chill thoroughly until firm.
Preview
45m
Preview
Prepare a rich pastry cream (Crème Pâtissière) and stabilize it with gelatin to create diplomat cream. Chill thoroughly until firm.
45m
Stir constantly while cooking the pastry cream to prevent lumps. Cover with plastic wrap touching the surface to avoid a skin.

3
Prepare the fresh strawberries: halve some for lining the base, dice others for the center layer, and reserve the prettiest whole ones for decoration.
Preview
10m
Preview
Prepare the fresh strawberries: halve some for lining the base, dice others for the center layer, and reserve the prettiest whole ones for decoration.
10m
Uniform cuts create an appealing presentation. Choose ripe, firm strawberries for the best flavor and texture.
4
Lightly brush one layer of the genoise sponge with the strawberry soaking syrup. This adds moisture and flavor.
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5m
Preview
Lightly brush one layer of the genoise sponge with the strawberry soaking syrup. This adds moisture and flavor.
5m
Don't over-soak, just enough for moisture. Too much syrup can make the cake soggy.
5
Assemble the cake: line the bottom and sides of a springform pan or cake ring with the halved strawberries. Fill with diplomat cream and diced strawberries, creating layers.
Preview
15m
Preview
Assemble the cake: line the bottom and sides of a springform pan or cake ring with the halved strawberries. Fill with diplomat cream and diced strawberries, creating layers.
15m
Press strawberries firmly against the mold for a neat edge and a beautiful presentation when unmolded.

6
Place the second genoise layer on top, pressing gently. Chill the entire cake for at least 2 hours to allow it to set completely.
Preview
2h
Preview
Place the second genoise layer on top, pressing gently. Chill the entire cake for at least 2 hours to allow it to set completely.
2h
Chilling is crucial for the cake to set properly and for easy slicing. You can also refrigerate it overnight.
7
Once set, carefully unmold the cake. Decorate the top with the reserved whole strawberries and optional chantilly cream or nappage glaze for a glossy finish.
Preview
15m
Preview
Once set, carefully unmold the cake. Decorate the top with the reserved whole strawberries and optional chantilly cream or nappage glaze for a glossy finish.
15m
Be creative with your garnish for a beautiful finish. Nappage adds a professional shine and helps preserve the strawberries.