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French Strawberry Cake

French strawberry cake with a delicate yellow sponge layered with pale pink pastry cream and jewel-like whole strawberries. Light and springy sponge is baked in a 9-inch round pan, then assembled into neat layers and chilled for clean, elegant slices.
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Prep Time 30 minutes
Cook Time 30 minutes
resting 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 4 eggs, separated Use 4 large eggs; keep yolks and whites separate.
  • 0.5 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.25 cup water
  • 1 tsp vanilla extract
Filling and topping
  • 2 cup whole strawberries
  • 1 cup pastry cream
  • 2 tbsp powdered sugar

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the yellow sponge
  1. Preheat the oven to 350°F. Line and grease a 9-inch round cake pan so the cake bakes evenly and releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined. This keeps the crumb light and prevents salty pockets.
  3. Beat egg yolks with granulated sugar until pale and thick, about 3 minutes. Look for ribboning texture that falls back onto itself.
  4. Add vegetable oil, water, and vanilla extract to the yolk mixture and beat just until smooth. The batter should look glossy and uniform.
  5. Fold the flour mixture into the yolk mixture until just combined. Stop as soon as you don’t see dry streaks to avoid a tough crumb.
  6. In a separate bowl, beat egg whites until stiff peaks form. The peaks should stand straight with no droop when you lift the beaters.
  7. Gently fold the stiff egg whites into the batter. Use a light hand so the batter stays airy.
  8. Pour the batter into the 9-inch round cake pan. Tap once to release large air bubbles, then smooth the top.
  9. Bake for 30 minutes at 350°F until a toothpick comes out clean. The center should spring back lightly when touched.
  10. Cool completely before slicing. Letting it cool fully prevents the sponge from tearing when layered.
Layer and chill
  1. Slice the cake into two layers. Use a level cut so the pastry cream spreads evenly.
  2. Spread half the pastry cream on the bottom layer. Cover to the edges for a stable, even stack.
  3. Arrange half the whole strawberries on top of the pastry cream. Place them so they’re visible and evenly spaced for a jewel-like look.
  4. Add the top cake layer and press very gently to seat it. Keep pressure light to avoid shifting the fruit.
  5. Spread the remaining pastry cream over the top layer. Smooth it to form a pale pink layer across the surface.
  6. Arrange the remaining whole strawberries on top in a decorative pattern. Cover gaps for an elegant, finished presentation.
  7. Dust the cake with powdered sugar. Use a light hand so it looks refined rather than heavy.
  8. Refrigerate for at least 1 hour before serving. Chilling helps the pastry cream set for cleaner slices.

Notes

Pro tip: fully cool the sponge before slicing—warm cake compresses and slides when layered with pastry cream. Refrigerate leftovers covered up to 3 days; freezing is not recommended because the whole strawberries can become watery after thawing. For a dairy-free option, use a plant-based pastry cream substitute while keeping the rest of the method the same.