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French Strawberry Cake


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Rate this recipe 4.3/5 (32 Votes)


  • Génoise
  • Makse 1 – 18cm
  • 3 Eggs
  • 90 g Granulated sugar
  • 90 g Cake flour
  • 10 g Unsalted butter
  • 30 ml Milk
  • Crème au beurre
  • 90 g Granulated sugar
  • 25 g Water
  • 1 Egg
  • 125 g Unsalted butter
  • A dash of salt
  • Crème Pâtissiere
  • 125 ml Milk
  • Seed form 1/4 Vanilla bean
  • 2 Egg yolks
  • 20 g Granulated sugar
  • 15 g All purpose flour
  • 10 g Unsalted butter
  • Simple syrup
  • 50 g sugar
  • 50 ml water
  • Kirsch syrup
  • 50 g Simple syrup
  • 20 ml Kirsch
  • Meringue Italienne
  • 50 g Egg whites
  • 100 g Sugar
  • 20 ml Water
  • 250 g Strawberries


Adapted from


Step 1

Make the Génoise:

Preheat the oven to 170°C.
Prepare the 18cm cake pan by line the base with the baking paper.
Melt the butter in the microwave.
Pour the milk into the hot melted butter.

Beat the egg and sugar over a bowl of warm water, whisk until the sugar melt.

Beat the egg and sugar mixture until ribbon stage (you can see that you can lift the beater and make the letter 8).
Sift the flour into the egg mixture, fold gently until combine.

Pour the milk and butter mixture into the bowl and fold gently.

Pour the mixture into the prepared pan.
Bake in the oven for 25 minutes.
Take of the oven and let it cool completely before take the cake out of the pan.

Make the Simple syrup:

Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.

Mix the Kirsch into 50g of the syrup.

Make Crème Pâtissiere:

1) In a small saucepan, bring the milk to boil. In the meantime, combine the yolks, sugar, seeds from vanilla bean and all purpose flour together and whisk in a bowl.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over low heat).

4) Scrape the pastry cream into a small bowl and set it in an ice water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth. Once the cream has reached a temperature of 140 F,stir in the butter. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled.

Make the Buttercream:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg.
The syrup is ready when it reaches 117°C; pour it over the egg and continue whisking until cold.

Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites.
The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Assemble the cake:

Slice the cake into 1.5 cm layer (you will use only 1 layer, keep the rest for other recipe).
Cut the cake into 12cm round, and place in 15cm cake ring, sprinkle with Kirsch syrup.

Pipe the buttercream around the cake and place the strawberries on the side of the cake.
Pipe the buttercream over the strawberries and use the spatula to smooth the buttercream.

Pipe the Crème Pâtissiere in the center, then place the strawberry slices on top.
Cover the strawberries with buttercream. Refrigerate for 1 hour to firm up the buttercream.

Cover the top of the cake with Italian meringue and decorate with strawberry slices.

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