Ingredients

• 4 Large Eggs
• 290 grams Granulated Sugar
• 120 grams All-Purpose Flour
• 280 grams Unsalted Butter
• 100 ml Water
• 500 ml Whole Milk
• 6 Large Egg Yolks
• 50 grams Cornstarch
• 2 teaspoons Vanilla Extract
• 600 grams Fresh Strawberries

Instructions

1. 1

   **Prepare the Génoise:** Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a heatproof bowl set over a saucepan of simmering water, whisk 4 eggs and 120g sugar until warm to the touch and sugar dissolves. Remove from heat and beat with an electric mixer on high speed until thick, pale, and tripled in volume (about 8-10 minutes). Gently fold in 120g sifted flour in two additions. Fold in 30g melted and cooled unsalted butter. Pour into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool completely on a wire rack, then slice horizontally into two even layers.

2. 2

   **Make the Simple Syrup:** In a small saucepan, combine 100ml water and 50g granulated sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool. Optionally, stir in 1 tablespoon Kirsch for added flavor.

3. 3

   **Prepare the Crème Mousseline:** In a medium saucepan, heat 500ml whole milk with 1 teaspoon vanilla extract until simmering. In a separate bowl, whisk 6 egg yolks, 120g granulated sugar, and 50g cornstarch until pale and smooth. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the yolks. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil (about 2-3 minutes). Remove from heat, stir in 100g unsalted butter until melted and combined. Transfer the crème pâtissière to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours). Once chilled, beat the remaining 150g softened unsalted butter in a stand mixer until light and fluffy. Gradually add the cold crème pâtissière, a spoonful at a time, beating well after each addition until the mixture is smooth, light, and airy (crème mousseline).

4. 4

   **Prepare the Strawberries:** Wash and hull the fresh strawberries. Select about 15-20 uniform strawberries to be sliced in half lengthwise for the perimeter. Dice the remaining strawberries for the center filling. Reserve a few whole strawberries for decoration.

5. 5

   **Assemble the Cake Base:** Place one génoise layer on a serving plate. Fit an 8-inch adjustable cake ring tightly around the génoise layer (or use a springform pan without the bottom). Brush the génoise generously with simple syrup. Pipe a thick ring of crème mousseline around the inner edge of the cake ring, creating a barrier. Arrange the halved strawberries, cut-side out, tightly against the crème mousseline border.

6. 6

   **Fill and Top:** Spread a thin layer of crème mousseline over the génoise inside the strawberry border. Place the diced strawberries evenly over this layer. Cover the diced strawberries with another layer of crème mousseline, smoothing it out. Carefully place the second génoise layer on top, pressing gently. Brush this layer with the remaining simple syrup.

7. 7

   **Final Layer, Chill, and Decorate:** Cover the top génoise layer completely with the remaining crème mousseline, smoothing the surface. Chill the Fraisier in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set firmly. Before serving, carefully remove the cake ring. Decorate the top with the reserved whole strawberries and, optionally, a dusting of powdered sugar.