FRAISIER-STYLE STRAWBERRY LAYER CAKE

A Fraisier-Style Strawberry Layer Cake is a beautiful and elegant cake that features layers of light sponge cake (génoise) with fresh strawberries and a creamy, vanilla-flavored filling. This French classic is perfect for spring and summer gatherings.

Ingredients

For the Génoise (Sponge Cake):

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 tbsp unsalted butter, melted

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the Vanilla Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Assembly:

• Fresh strawberries, halved
• Apricot jam or simple syrup (for brushing the cake layers)

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Directions

1. Make the Génoise (Sponge Cake):

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale and thick, about 5 minutes.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until combined.
5. Fold in the melted butter until just combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Strawberry Filling:

1. In a medium bowl, toss the sliced strawberries with granulated sugar and lemon juice.
2. Let sit for about 15 minutes to macerate and release their juices.

3. Make the Vanilla Pastry Cream:

1. In a medium saucepan, heat the milk until just simmering.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
5. Remove from heat and stir in the butter and vanilla extract.
6. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.

4. Make the Whipped Cream:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Cake:

1. Level the génoise layers by trimming off any domed tops.
2. Place one cake layer on a serving plate and brush with apricot jam or simple syrup.
3. Spread a layer of vanilla pastry cream over the cake.
4. Arrange a layer of halved strawberries over the pastry cream.
5. Spread a layer of whipped cream over the strawberries.
6. Place the second cake layer on top and repeat the process: brush with apricot jam or simple syrup, spread pastry cream, arrange strawberries, and top with whipped cream.
7. Smooth the whipped cream over the top and sides of the cake.

6. Garnish and Serve:

1. Decorate the top of the cake with additional fresh strawberries.
2. Chill the cake in the refrigerator for at least 1 hour to set the layers before slicing and serving.

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This Fraisier-Style Strawberry Layer Cake is a delightful and sophisticated dessert that showcases fresh strawberries and light, creamy flavors. Perfect for special occasions or a lovely treat to enjoy with friends and family! Let me know if you have any questions or need additional tips.