Strawberry, this great classic of French pastry, traditionally combines a soft sponge cake, a creamy mousseline cream, fresh strawberries and a thin layer of pink almond paste. But for my niece, who is not a fan of strawberries, I decided to revisit this iconic dessert with an exotic touch! In my version, the sponge cake is soaked in passion fruit syrup, the mousseline cream is replaced by a light diplomatic cream with Tahitian vanilla, and the strawberries give way to tasty mangoes. Exit the almond paste, I swap it for a fresh mango brunoise which brings radiance and freshness.

Originally created by the famous Auguste Escoffier at the end of the 19th century, strawberries have inspired many pastry chefs over time. With this recipe, I invite you to discover my modern and sunny version, perfect for all occasions. Follow me for an explosion of flavors!

Special utensils

• 1 mixing bowl: To prepare the diplomatic cream and mix the ingredients.
• Electric whisk: To whip whipped cream (base of diplomatic cream).
• Ice cubes and a bowl: To quickly cool the cream in a cold bain-marie if necessary.
• Marise or spatula: To delicately incorporate the preparations (sponge cake, cream).
• Small strainer: For sifting passion fruit syrup or dry ingredients.
• Rolling pin: To roll out the almond paste
• Bain-marie container: To stabilize the diplomatic cream.
• Pastry circles (22 cm in diameter, 2 cm in height): To assemble the cake precisely.
• Baking paper: To line the circles or bake the sponge cake.

Ingredients for the revisited strawberry cake

A sponge cake for 3 circles of 22 cm in diameter and 2 cm in height

• 5 whole eggs
• 150 g of caster sugar.
• 65 g of T55 flour: For a fine and delicate texture.
• 75 g of cornstarch: Makes the sponge cake even more airy and tender.

Diplomat cream

• 500 g of milk.
• 3 egg yolks (around 60 g + 30 g egg white): To make my cream smoother.
• 50 g of cornstarch (or T55 flour)
• 1 Tahitian vanilla pod (or 1 teaspoon of vanilla extract)
• 70 g caster sugar: Adjust according to your taste for a perfect balance.
• 2 sheets of gelatin (4 g): To stabilize the cream in the strawberry cake.
• 200 g of liquid cream (30% fat), pre-cooled for 12 minutes in the freezer: For a light whipped cream.
• 1 sachet of vanilla sugar (6 g, optional): To enhance the vanilla flavor.

Passion fruit syrup

• 140 g of water: For a fluid and light syrup.
• 140 g of sugar: Provides sweetness to balance the acidity.
• Pulp of 2 passion fruits: For an intense exotic flavor in your strawberry cake.
• 1 teaspoon of lemon juice: Enhances the flavors of the syrup.

Note: Stick to a simple ratio of 1 passion fruit to 70g of water and 70g of sugar for a perfect syrup. Filter the pulp with a strainer if you prefer a seedless syrup.

Fruit and almond paste for assembly

• 2 mangoes in brunoise
• 200 g of almond paste

Preparation of passion fruit syrup

• Before preparing the sponge cake, make an exotic syrup to enhance your strawberry cake. In a saucepan, pour 140 g of water and 140 g of sugar, then bring to the boil over medium heat for 2-3 minutes, until the sugar is completely dissolved. Add the pulp of 2 passion fruits (with the seeds) and 1 teaspoon of lemon juice.
• Leave to simmer for 1 minute, then remove from heat. Filter the syrup using a strainer to remove the seeds. Leave to cool, covering with parchment paper to prevent skin formation. Reserve to soak the sponge cake.

Preparation of the sponge cake for the strawberry cake

• Butter the molds and baking papers and set aside in the refrigerator.
• Mix the sugar and whole eggs in a bain-marie.
• Whisk the preparation for a few minutes until you obtain a thick, blanched and foamy mixture which has tripled in volume, then continue to whisk out of the water bath until cooled.

• Gently incorporate the sifted flour with a « Maryse » or spatula so that the aerated preparation does not collapse. Technique that I use: I pour a little flour in a fine rain, I turn the spatula on itself at the edge of the bowl and we bring the spatula from the edge towards the center and I start this gesture again, turning the bowl on itself -even by a 1/4 turn (see tip)
• Once all the flour and starch have been delicately incorporated.
• Pour the dough about 1 cm high into the molds and bake in a preheated oven, ventilated heat and high and low plate, at 170 °C, for 7 min. Cook the sponge cakes without wasting time, as the mixture could fall out.
• You can stick a knife blade into the cake to check the doneness if in doubt. The blade should come out dry.
• Let the strawberry cake sponge cake cool.

Preparation of the diplomat cream

• Prepare the base: In a mixing bowl, whisk the egg yolks and whites with 70 g of sugar until the mixture turns white.
• Add 50 g of cornstarch and mix until you obtain a homogeneous texture, without lumps.
• Flavor the milk: Split 1 Tahitian vanilla pod, scrape out the seeds, and put them with the pod in 500 g of milk. Bring to boiling point (80-85°C), then remove the pod.
• Moisturize the gelatin: Meanwhile, soak 2 sheets of gelatin (4 g) in a bowl of cold water for 5-10 minutes.
• Mix milk and base: Pour the hot milk in two batches over the egg-sugar-cornstarch mixture, whisking well. Pour everything back into the saucepan and cook over medium heat for about 2 minutes, stirring constantly, until the cream thickens and boils slightly. Remove from heat.
• Add the gelatin: Add the softened and drained gelatin, mix well. Pour the cream into a cold dish (ideally onto a bed of ice cubes) and whisk until cooled.
• Cover and set aside: Cover the cream on contact and place it in the refrigerator for at least 3 hours.
• Prepare the whipped cream: Whisk 200 g of cold liquid cream (30% fat) in a cooled mixing bowl, on a bed of ice cubes. Add 1 sachet of vanilla sugar (6 g) as soon as the cream thickens, and stop as soon as it forms firm peaks. Refrigerate.
• Finalize the diplomat cream: After 3 hours, soften the cooled pastry cream with a Maryse, then delicately incorporate the whipped cream to obtain a light and creamy diplomat cream, perfect for your revisited strawberry cake.

Preparation of vanilla flavored whipped cream

• Cool the utensils: While the sponge cake cools, place 200 g of liquid cream (30% fat), the whisk and a mixing bowl in the freezer for 12 minutes for a firm whipped cream, ideal for your revisited strawberry cake.
• Prepare a cold bain-marie: Fill a large bowl with ice cubes and place a smaller mixing bowl in it to beat the cream, thus maintaining a cold temperature.
• Whisk the cream: Start by whipping the cream from bottom to top using an electric whisk. When it starts to thicken, switch to circular motions for a smooth, airy texture.
• Add the vanilla: Add 1 sachet of vanilla sugar (6 g) as soon as the cream thickens slightly for a delicate vanilla flavor.
• Stop at the right time: Stop whisking as soon as the cream forms firm peaks. Reserve it in the refrigerator to incorporate it into the diplomatic cream of the strawberry cake.

Assembling the strawberry cake

• Prepare the mango brunoise: Cut 2-3 ripe mangoes into small cubes (about 5 mm). Drizzle them with lemon juice to preserve their color and freshness. Reserve for diapers and decoration.
• Soak the sponge cakes: Using a brush, generously soak your three sponge cakes (22 cm in diameter, 2 cm high) with the cooled passion fruit syrup, for a soft and exotic strawberry cake.
• Install the layers: Place a first sponge cake in a pastry circle. Spread a layer of vanilla diplomat cream (about 1 cm), then distribute a layer of mango brunoise. Repeat with the second sponge cake, another layer of cream and mango, then finish with the decoration on top.
• Decorate the top: Spread a thin layer of diplomatic cream on the last sponge cake, then sprinkle with mango brunoise protected by lemon juice. Let your imagination run wild to decorate with pieces of mango or other elements.
• Dress the outline (optional): If using almond paste, roll it out with a rolling pin into a thin strip (2-3 mm thick, 6 cm high, 72 cm long for a circle of 22 cm). Carefully wrap it around the strawberry cake for a stylish finish.
• Refrigerate: Let your revisited strawberry cake sit in the refrigerator for at least 6 hours for perfect assembly and harmonious flavors.

Tips & advice for strawberry cake

• Proportions for a light sponge cake: For a classic strawberry cake sponge cake, use a simple ratio: for 1 egg, count 30 g of sugar and 30 g of flour (or a flour/cornstarch mixture). Example: for 4 eggs, in a 22 cm mold with a removable bottom, you will obtain a sponge cake 4-5 cm high.
• Ingredient density: Wheat flour weighs approximately 120-130 g/L, cornstarch 80-90 g/L, and rice starch 60-70 g/L. These measures guarantee an airy sponge cake for your strawberry cake.
• Smooth pastry cream: To avoid a film on the diplomatic cream, place cling film in contact before refrigerating it.
• Bright mangoes: Drizzle the mango pieces with lemon juice to preserve their color and freshness.
• Cooking sponge cakes: To cook 3 sponge cakes (22 cm), use 2 baking trays if possible. Check the cooking after 6 minutes with the tip of a knife. If you only have 2 molds, store the dough from the 3rd sponge cake in the refrigerator (covered, 10 minutes maximum) to prevent it from falling.
• Simultaneous cooking: Ideally, cook all the sponge cakes at the same time to preserve their volume. If a sponge cake is on the bottom plate, let it cook for 1-2 more minutes.
• Cake Rest: Let your strawberry cake sit in the refrigerator for at least 6 hours for perfect assembly and well-developed flavors.

Whipped cream and whipped cream: THE COLD

Cold, the key to success: Use a very cold liquid cream (30% fat minimum) for a firm and airy whipped cream, ideal for your strawberry cake. Place the cream in the refrigerator or freezer 10-15 minutes before whisking.

Cold whisk and bowl: Cool your whisk and mixing bowl in the refrigerator to help stable air bubbles form, making the cream lighter and easier to whisk.

Smooth texture: The cold reduces the viscosity of the cream, allowing it to be whipped more quickly into a smooth and voluminous whipped cream, perfect for the diplomatic cream of strawberry cake.

Adaptation of the sponge cake for a revisited birthday strawberry cake

For this special birthday revisited strawberry cake, I adapted my classic sponge cake for three molds of 22 cm in diameter (2 cm in height each) instead of a large mold of 22 cm x 5 cm. I recalculated the ingredients with 5 eggs, 150 g of sugar, 65 g of flour and 75 g of cornstarch to obtain three thin, airy layers. Cooking time is reduced to 7 minutes at 180°C (instead of 20 minutes for a tall mold). Check the cooking with the tip of a knife for a perfect result!

Original ideas for this strawberry cake (Antho’s corner)

1. Use mousseline cream instead of diplomat cream.
2. Change fruits and aromas
3. Change the presentation on the cake.