Description
A delicate French strawberry cake featuring a cloud-like genoise sponge, vibrant strawberry syrup, and a silky diplomat cream. Perfect for celebrations or springtime indulgence, with layers of fresh strawberries and elegant presentation.
Ingredients
3 eggs, separated
1 cup granulated sugar, divided
1 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
2 cups fresh strawberries, sliced
1/4 cup strawberry puree (blended strawberries)
1 tbsp lemon juice (for syrup)
1/2 cup whole milk
1/2 cup heavy cream
1 tsp vanilla extract (ensure non-alcoholic, for diplomat cream)
Instructions
Preheat oven to 350°F (175°C)
Whisk egg yolks with 60g sugar until pale and thick; gently fold in egg whites, flour, and melted butter
Divide batter into two 8-inch pans; bake for 20-25 minutes until golden and springy
Meanwhile, warm strawberry puree with 1 tbsp lemon juice to create syrup
Chill syrup to room temperature
Beat heavy cream with 40g sugar and vanilla extract until stiff peaks form
Pour warm genoise layers onto parchment, brush with strawberry syrup, and sandwich with a thick layer of whipped cream
Top with remaining genoise layer, brush with syrup, and add a layer of sliced strawberries
Use a decorative ring to shape the cake; refrigerate for 2 hours before serving
Notes
Use a serrated knife to level cake layers if needed
Strawberries should be fully ripe for sweetness
Refrigerate up to 24 hours for best texture
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 40g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg