Ingredients

3 large egg yolks

½ cup plus 1 Tbsp. plus ½ tsp. (115 g) granulated sugar

¼ cup plus ¾ Tbsp. (45 g) cornstarch

1¾ cups plus 2 Tbsp. whole milk

1 stick plus 3 Tbsp. (150 g) unsalted butter, room temperature

½ cup plus 2 ½ Tbsp. (65 g) all-purpose flour

7 large egg yolks

¾ cup plus 2 Tbsp. plus 1 ¼ tsp. (180 g) granulated sugar, divided

4 large egg whites

1⅛ lb (500 g) fresh whole strawberries

Instructions

Step 1: In a medium bowl, vigorously whisk together 3 egg yolks and ½ cup plus 1 Tbsp. plus ½ tsp. sugar until lightened. Whisk in the cornstarch. Warm the milk in a saucepan, then slowly pour it into the egg mixture while whisking constantly.

Step 2: Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.

Step 3: Preheat oven to 350°F. Line a rimmed sheet pan with parchment paper. Sift the flour and set aside.

Step 4: In a large bowl, whisk together 7 egg yolks and one-third of the remaining sugar until lightened. In a separate bowl, beat the egg whites to stiff peaks, adding the rest of the sugar gradually midway through beating.

Step 5: Fold the beaten egg whites into the yolk mixture, then fold in the flour gently. Spread the batter evenly into the prepared pan and bake for 10 minutes. Cool completely.

Step 6: Carefully peel the parchment paper from the cake. Using a cake ring, cut out two circles from the sponge.

Step 7: Beat the butter in a stand mixer until light and creamy. Add the chilled pastry cream and beat until well incorporated. Transfer to a bowl.

Step 8: Place the cake ring on a serving plate and position one cake circle at the bottom.

Step 9: Rinse the strawberries briefly if needed and pat dry. Set aside a dozen attractive strawberries for decoration. Hull and slice similarly sized strawberries in half.

Step 10: Arrange the halved strawberries cut side out around the perimeter of the cake ring. Cover them with a thin layer of pastry cream to seal against the ring.

Step 11: Hull the remaining strawberries and place them in the center of the cake. Spread more pastry cream over the strawberries.

Step 12: Place the second cake layer on top and spread a thin layer of pastry cream evenly over it.

Step 13: Hull the remaining whole strawberries and arrange them on top, pointed ends facing up.

Step 14: Use the remaining pastry cream in a pastry bag fitted with a 1/3-inch plain tube to pipe pointed mounds between the strawberries on top.

Step 15: Refrigerate the cake overnight. Just before serving, carefully remove the cake ring.

Tips & Variations

Use ripe, firm strawberries for the best flavor and presentation.

Chill the pastry cream thoroughly before folding with butter to ensure a smooth texture.

For an added flavor dimension, brush the sponge with a light strawberry syrup before assembly.

If you don’t have a cake ring, use a springform pan or assemble the cake carefully with a removable collar.

FAQs

Can I prepare the fraisier in advance?

Yes, it’s best to assemble the cake and refrigerate it overnight. This allows the flavors to meld and the cream to set perfectly.

What can I substitute if I don’t have cornstarch?

You can use all-purpose flour as a substitute, but the texture may be slightly less smooth. Use about 1.5 times the cornstarch amount when substituting with flour.