A light, layered cake crowned with fresh strawberries feels like spring on a plate.
This French Strawberry Cake pairs an airy genoise with silky crème mousseline for a classic, elegant dessert.
It’s show-stopping but surprisingly doable with a little technique and timing.
Read on for ingredient science, step visuals, and troubleshooting so your cake looks and tastes exceptional.
Why You’ll Love This French Strawberry Cake
– Elegant, bakery-quality flavor with simple pantry ingredients.
– Airy genoise sponge that soaks up light syrup without becoming soggy.
– Silky crème mousseline (pastry cream plus whipped cream) for a luxurious mouthfeel.
– Bright, fresh strawberries provide acidity and texture contrast.
– Versatile: dress it simply or decorate for celebrations.
– Stable enough to slice cleanly when chilled.
This cake balances a delicate, feather-light sponge with a rich, velvety crème mousseline and juicy strawberries.
The texture is simultaneously airy and creamy; each forkful melts but still has structure.
Acidity from the berries brightens the pastry cream and stops the sweetness from feeling heavy.
"5 stars — I made this for a family brunch and everyone asked for the recipe. The sponge was light and the filling dreamy." — A satisfied reader
Key Ingredients for French Strawberry Cake
Eggs (4 large, room temperature)
Eggs are the structural and leavening powerhouse in a genoise; you whisk them with sugar to trap air.
Buy fresh, large eggs and bring them to room temperature for maximum volume.
If you substitute with cold eggs or fewer eggs, the sponge will be denser and may not rise properly.
All-purpose flour (1 cup / 125 g, sifted)
Flour provides the crumb and framework for the genoise.
Use good-quality, unbleached all-purpose flour and sift to remove lumps and aerate.
Substituting cake flour will give a slightly more tender crumb; using bread flour will make it chewier.
Whole milk (2 cups / 480 ml) — for crème pâtissière
Whole milk gives the pastry cream its creamy mouthfeel and helps the cornstarch set into a thick custard.
Choose full-fat milk for richness and flavor; skim will yield a thinner, less luxurious cream.
If you swap with non-dairy milk, expect flavor and texture differences and consider adding a touch more cornstarch.
Fresh strawberries (3 cups hulled and sliced + extra for top)
Fresh berries are the bright centerpiece and a source of acidity and juiciness.
Pick ripe, fragrant berries that are firm yet plump; flavor matters more than uniform size.
If you use frozen strawberries, thaw and drain them well to avoid excess moisture that can make the cake soggy.
Full Ingredient List for French Strawberry Cake
– 4 large eggs, room temperature
– ¾ cup (150 g) granulated sugar (for sponge)
– 1 cup (125 g) all-purpose flour, sifted
– 2 tbsp (15 g) unsalted butter, melted and cooled
– 1 tsp vanilla extract
– Pinch of salt
– ¼ cup (50 g) granulated sugar (for simple syrup)
– ¼ cup (60 ml) water
– 1 tbsp light liqueur or lemon juice (optional)
– 2 cups (480 ml) whole milk
– ½ cup (100 g) granulated sugar (for crème pâtissière)
– 4 large egg yolks
– ¼ cup (30 g) cornstarch
– 2 tbsp (30 g) unsalted butter (for crème pâtissière)
– 1½ tsp pure vanilla extract (for crème pâtissière)
– 1½ cups (360 ml) heavy cream, cold
– 2–3 tbsp (25–35 g) powdered sugar
– 1 tsp vanilla extract (for whipped cream)
– 1 tsp powdered gelatin or 1 tbsp cornstarch (optional, for stability)
– 3 cups fresh strawberries, hulled and sliced
– Extra strawberries for the top
– Powdered sugar for dusting (optional)
Step-by-Step Instructions for French Strawberry Cake
Step 1: Prep the strawberries and pans
Wash and hull the strawberries, then slice larger berries and leave some small whole berries for decoration.
Line an 8-inch round cake pan with parchment and preheat the oven to 350°F (175°C).
Pro Tip: The strawberries should smell bright and look vibrant; your pan should be evenly lined with no wrinkled edges.
Step 2: Make the genoise sponge
Whisk the eggs and ¾ cup granulated sugar together in a heatproof bowl set over barely simmering water until the mixture reaches about 110°F and feels warm to the touch.
Remove from heat and use an electric mixer to whisk until the mixture has tripled in volume and turned pale and ribbon-like.
Gently fold in the sifted flour, cooled melted butter, vanilla, and a pinch of salt, keeping as much air in the batter as possible.
Pour into the lined 8-inch pan and bake for 20–25 minutes until springy and golden.
Pro Tip: The batter should fall in a wide ribbon when lifted; the baked sponge should be pale-golden, spring back lightly, and a toothpick comes out clean.
Step 3: Make the crème pâtissière
Heat the milk with half the sugar until it just reaches a simmer, then remove from heat.
Whisk the egg yolks with the remaining sugar and cornstarch until smooth and pale.
Temper the yolk mixture by whisking in a small stream of hot milk, then return the mixture to the pan and cook over medium heat, whisking constantly until thickened and bubbling.
Stir in butter and vanilla, then transfer to a bowl, cover the surface to prevent a skin, and chill.
Pro Tip: The cooked custard should coat the back of a spoon and be thick and glossy, with no raw egg smell.
Step 4: Whip and fold the cream
Whip the cold heavy cream with 2–3 tbsp powdered sugar and 1 tsp vanilla to soft peaks.
Fold the whipped cream into the chilled pastry cream until homogeneous to create the crème mousseline. Add gelatin or cornstarch only if you need extra stability.
Pro Tip: The whipped cream should be soft and billowy, not stiff; the folded mousse should be silky and hold a gentle peak.
Step 5: Slice the cake and assemble
Slice the cooled genoise horizontally into 2–3 layers using a serrated knife or cake leveler.
Brush each layer with the simple syrup (¼ cup sugar, ¼ cup water, and optional liqueur or lemon) to add moisture and flavor.
Spread a generous layer of crème mousseline, scatter sliced strawberries, then repeat layers and finish with a top layer of cream and decorative whole strawberries.
Pro Tip: The brushed syrup should make the sponge slightly glossy and supple but not soggy; the assembled layers should sit flat and evenly.
Step 6: Chill and finish
Chill the assembled cake in the fridge for at least 2 hours to set the filling and make slicing clean.
Dust lightly with powdered sugar just before serving and slice with a hot, dry knife for perfect cuts.
Pro Tip: The chilled cake should feel firm at the edges and the filling should not ooze; slices should hold shape when plated.
Expert Tips for French Strawberry Cake
– Temperature tips: Always bring eggs to room temperature before whisking to maximize volume in the genoise.
– Texture troubleshooting: If your sponge is dense, you likely under-whisked the eggs or deflated the batter when folding.
– Equipment tip: Use an electric mixer for the egg ribbon stage; a large heatproof bowl and a thermometer make results consistent.
– Baking tip: Rotate the cake pan once in the oven if your oven has hot spots to ensure even color.
– Moisture control: Brush with simple syrup sparingly; too much syrup will make the sponge heavy and soggy.
– Stability tip: If you need to serve the cake several hours later or in warm climates, fold in a small amount of gelatin into the pastry cream for extra hold.
– Presentation tip: Chill the cake for clean slices; wipe the knife between cuts and warm the blade under hot water for glossy edges.
– Common mistakes: Overcooking pastry cream will curdle it; undercooking will leave it runny. Watch for immediate thickening and remove from heat promptly.
Storage & Freezing for French Strawberry Cake
Fridge storage: Store refrigerated in an airtight cake keeper or covered with plastic wrap for up to 2–3 days.
Use a shallow container or cake dome to avoid smashing the top decorations.
Freezer storage: For longer storage, freeze unfrosted genoise layers wrapped tightly in plastic then foil for up to 2 months.
Assembled cake with fresh strawberries does not freeze well because berries release water; instead, assemble after thawing.
Thawing: Thaw frozen sponge layers in the fridge overnight.
Reheat: Serve chilled; avoid microwaving slices. If you need to soften a chilled slice, let it sit 10 minutes at room temperature.
Variations & Substitutions for French Strawberry Cake
Lemon-Strawberry Twist
Add 1–2 tsp lemon zest to the sponge batter and substitute lemon juice for the optional liqueur in the syrup.
This adds bright citrus notes and lifts the strawberry flavor for a fresher profile.
Chocolate-streusel base
Fold 2–3 tbsp unsweetened cocoa into half the flour for a chocolate layer, or add a thin chocolate ganache between layers.
The result is a richer cake where chocolate contrasts the strawberry and silky cream.
Almond or frangipane layer
Brush the sponge and spread a thin layer of almond frangipane before baking or between layers; garnish with toasted almonds.
You’ll get a nutty, slightly dense component that pairs beautifully with the airy sponge and berries.
Lightened crème mousseline
Replace half the heavy cream with ricotta whipped smooth before folding into the pastry cream for a lighter filling.
This reduces richness while keeping creaminess and lends a slightly tangy note.
Frequently Asked Questions About French Strawberry Cake
Q: Can I make the genoise a day ahead?
A: Yes. Cool the sponge completely, wrap tightly in plastic, and store at room temperature for up to 24 hours or in the fridge for 48 hours.
Bring to room temperature before slicing for easier, cleaner cuts.
Q: How do I fix a pastry cream that is lumpy?
A: If there are small lumps, immediately pass the hot custard through a fine-mesh sieve while still warm.
If it cools and sets with lumps, gently rewarm while whisking and strain; be careful not to overheat and curdle it.
Q: My whipped cream collapsed when folded into pastry cream — what went wrong?
A: Likely overwhipped or underwhipped the cream or you folded too vigorously.
Whip to soft peaks and fold carefully with a spatula in thirds to maintain lightness.
Q: Can I use frozen strawberries in this cake?
A: You can, but thaw and drain them well to remove excess moisture.
Use them as a compote or lightly macerated layer rather than raw slices to avoid soggy cake layers.
Q: How do I get an even horizontal slice through the sponge?
A: Use a long serrated knife or a cake leveler. Mark the cut line with toothpicks and saw gently in a back-and-forth motion.
Chill the sponge slightly for firmer slicing, and rotate the cake as you cut for an even result.
Final Thoughts on French Strawberry Cake
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to your favorite board.
For more variations and inspiration, check these trusted recipe sources: Foodtastic Mom’s French Strawberry Cake, Michelle Sips and Savors’ French Strawberry Cake, and the classic Allrecipes French Strawberry Cake Recipe.
French Strawberry Cake
Ingredients
Method
- Wash and hull the strawberries, then slice larger berries and leave some small whole berries for decoration. Line an 8-inch round cake pan with parchment and preheat the oven to 350°F (175°C).
- Whisk the eggs and ¾ cup granulated sugar together in a heatproof bowl set over barely simmering water until the mixture reaches about 110°F and feels warm to the touch.
- Remove from heat and whip until the mixture has tripled in volume and turned pale and ribbon-like.
- Gently fold in sifted flour, cooled melted butter, vanilla, and a pinch of salt.
- Pour into the lined pan and bake for 20-25 minutes until springy and golden.
- Heat the milk with half the sugar until it just reaches a simmer, then remove from heat.
- Whisk the egg yolks with the remaining sugar and cornstarch until smooth and pale.
- Temper the yolk mixture by whisking in a small stream of hot milk, then return the mixture to the pan and cook over medium heat, whisking constantly until thickened.
- Stir in butter and vanilla, then chill.
- Whip the cold heavy cream with powdered sugar and vanilla to soft peaks.
- Fold the whipped cream into the chilled pastry cream until homogeneous to create the crème mousseline.
- Slice the cooled genoise horizontally into 2-3 layers using a serrated knife.
- Brush each layer with the prepared simple syrup, spread crème mousseline, layer strawberries, and repeat.
- Chill the cake in the fridge for at least 2 hours to set the filling.
- Dust lightly with powdered sugar before serving.