Ingredients

• 4 whole Large eggs
• 120 g Granulated sugar
• 120 g All-purpose flour(sifted)
• 30 g Unsalted butter(melted and cooled)
• 1 tsp Vanilla extract
• 500 ml Whole milk
• 4 whole Large egg yolks
• 100 g Granulated sugar
• 40 g Cornstarch
• 50 g Unsalted butter(cubed and chilled)
• 1 tsp Vanilla bean paste
• 200 ml Heavy cream(cold)
• 700 g Fresh strawberries(hulled and sliced/halved)
• 2 tbsp Granulated sugar(for macerating strawberries, optional)
• 1 tbsp Powdered sugar(for dusting, optional)

Instructions

1. 1

   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 (bain-marie), whisk eggs and 120g sugar until warm to the touch (about 110°F/43°C).

2. 2

   Remove from heat and beat with an electric mixer on high speed for 8-10 minutes until very thick, pale, and tripled in volume. Gently fold in the sifted flour in two additions, then fold in the 30g melted butter and vanilla extract.

3. 3

   Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

4. 4

   For the Crème Pâtissière: In a saucepan, heat milk until simmering. In a separate bowl, whisk egg yolks, 100g sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and boiling for 1 minute.

5. 5

   Remove from heat, stir in the 50g chilled butter and vanilla bean paste until fully incorporated. Transfer the crème pâtissière to a shallow dish, cover with plastic wrap directly on the surface, and chill completely in the refrigerator (at least 2 hours).

6. 6

   Once the crème pâtissière is thoroughly chilled, whisk it vigorously until smooth. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the smoothed crème pâtissière until combined, creating the crème diplomate.

7. 7

   Once the génoise is completely cooled, carefully slice it horizontally into two equal layers. If using, lightly macerate sliced strawberries with 2 tbsp sugar for 15 minutes, then drain excess liquid.

8. 8

   Place one cake layer on a serving plate. Spread about half of the crème diplomate evenly over the layer. Arrange a generous amount of sliced strawberries over the cream.

9. 9

   Place the second cake layer on top. Spread the remaining crème diplomate over the top and sides of the cake. Decorate lavishly with the remaining fresh strawberries, arranging them attractively.

10. 10

    Refrigerate the Gâteau aux Fraises for at least 1 hour to allow the cream to set and flavors to meld. Dust with powdered sugar before serving, if desired.