Easy & Light Strawberry Maker

Strawberry - Lilie Bakery

A sweet and fruity dessert: Fraisier ! Very light with its vanilla diplomatic cream, gariguette strawberries and soft sponge cake. Just like at the pastry chef, but homemade is even better! We prepare it for special occasions or for pure indulgence…

What you will like about this strawberry recipe

  • flavors : the sweet alliance of gariguette strawberry and vanilla in this light and delicious strawberry!
  • texture : smoothness in each bite thanks to the diplomate cream, softness thanks to the two discs of sponge cake, and fresh fruit thanks to the cut strawberries.
  • difficulty level : this strawberry plant is not very complicated to make, you just have to follow the different steps. You can make the sponge cake and the syrup in advance. For the diplomatic cream, I advise you to prepare it just before assembling the strawberry. On the hardware side, you need a adjustable pastry ring.
Strawberry recipe - Lilie Bakery

Choose your ingredients wisely

  • strawberries : for my desserts, I use exclusively the French gariguette strawberry. It is very tasty, slightly sweet (but not too much) and its shape is always beautiful! So ideal for desserts where it is in the foreground.
  • vanilla : I recommend a nice vanilla pod to make the diplomat cream. If you want a cheaper option, powdered vanilla (baking section) is also suitable. In the sponge cake, I put natural vanilla extract (also in the pastry section).
  • eggs : for the sponge cake, you need large eggs, it is important to have the required egg mass.
Strawberry slice cut - Lilie Bakery

How to make a strawberry plant?

  1. We carry out the fluffy sponge cake
  2. We prepare the soaking syrup for the sponge cake
  3. We carry out the vanilla pastry cream
  4. We place it in the fridge
  5. We add the whipped cream to create diplomat cream
  6. We proceed to assembly of the milling cutter
  7. We place it in the fridge so that he holds well
  8. There is no more eat well chilled !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for successfully growing your strawberry plant at home

  • use a kitchen thermometer to make the sponge cake : this ensures that it is properly cooked and soft when eaten.
  • don't be afraid of the consistency of the custard once it comes out of the fridge : it is gelatinous and that is normal. By whipping it we find its creamy texture, and it will hold very well once transformed into diplomatic cream.
  • do not forget the rhodoid film placed inside the pastry circle : to allow you to unmold the strawberry plant more easily.
  • lightly stroke the sides of the unmolded strawberry with a spatula : you will have a very smooth result to serve your portions afterwards.

How to properly store your strawberry plant?

The homemade strawberry plant, once assembled, can be stored up to 2 days in the fridge, under an airtight cover or cling film, to prevent it from picking up odors from the fridge.

Its shelf life is reduced compared to other desserts because it contains egg yolks (in the diplomate cream).

Strawberry recipe - Lilie Bakery

Other recipes to try

If you like desserts made with spring/summer fruits, I advise you to take a look at these other recipes from the blog:

If you make this strawberry cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade strawberries!

Strawberry - Lilie Bakery
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5 on 11 votes

Easy and Light Strawberry Maker

A fruity and airy dessert that smells good on sunny days! We love its light and vanilla diplomatic cream, its soft sponge cake and its juicy fresh fruits…
Prep time1 time 15 minutes
Cook time20 minutes
Total1 time 35 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Strawberry, cake
Yield: 8 people

Ingredients:

Genoese

  • 3 large eggs at room temperature
  • 95 g granulated sugar
  • 65 g all-purpose flour T45
  • 40 g cornstarch
  • 0,5 cc natural vanilla extract

Soaking syrup

  • 50 g water
  • 20 g granulated sugar

Vanilla diplomat cream

  • 400 g semi-skimmed milk
  • 1 vanilla pod or vanilla powder
  • 4 egg yolks
  • 65 g granulated sugar
  • 35 g cornstarch
  • 4 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
  • 35 g diced soft butter
  • 170 g heavy whipping cream 30%
  • 120 g mascarpone

Interior & Decor

  • 650 g gariguette strawberries
  • 100 g heavy whipping cream 30% very cold
  • 35 g mascarpone very cold
  • 12 g icing sugar

Instructions:

Genoese

  • Preheat the oven to 190° traditional heat. Grease a rectangular silicone sponge cake mold (27x37cm) and place it on a baking tray (as I did) or use a silicone sheet/baking paper on a rimmed baking tray.
  • Using an electric mixer, beat the eggs and powdered sugar for 30 seconds. Then place the container over a bain-marie and continue to beat until the temperature of the eggs reaches 54° (this takes about 5 minutes).
  • Remove from the heat, add the vanilla. Pour everything into the mixer bowl (or continue with the electric mixer) and whisk on high speed until the temperature drops to 25°.
  • Sift the flour and cornstarch then add to the dough. Mix with a spatula/spatula to incorporate the powders without breaking the airy side of the eggs.
  • Pour the dough onto the sponge cake tray. Smooth and bake for around 15 minutes: the sponge cake is cooked when it is golden brown and springs back slightly when touched.
  • Let the sponge cake cool then unmold it. With the pastry circle set to 18cm, cut a first disk of sponge cake. Then, setting it to 17cm, cut a second disk of sponge cake. (Keep the leftover sponge cake on the plate to enjoy at coffee time :)

Soaking syrup

  • In a saucepan, bring the water and sugar to a boil for 1-2 minutes. Leave to cool until later.

Vanilla diplomat cream

  • Soften the gelatin sheets in cold water.
  • In a saucepan, heat the milk and vanilla pod seeds, with the pod, until boiling.
  • Separately, whisk the egg yolks, sugar and cornstarch for 1 minute. Pour in half of the hot milk while whisking vigorously (to avoid cooking the eggs).
  • Return the mixture to the saucepan and continue cooking over medium heat, whisking constantly. The mixture will thicken in about 1 minute. We obtain a pastry cream.
  • Remove from the heat, add the diced butter and the drained gelatin. Whip until you have a thick, smooth custard with no lumps. Remove the pod.
  • Pour this cream into a large bowl and cover with film on contact (to prevent a skin from forming on the surface). Refrigerate 2 hours.
  • Take the pastry cream out of the refrigerator and whisk it to loosen it: it is compact because of the gelatin but it becomes smoother again when whipped.
  • In the mixer bowl, whisk together the liquid cream and mascarpone to obtain a soft but sturdy whipped cream.
  • Using a spatula/spatula, incorporate the whipped cream into the pastry cream in 3 batches: you obtain a diplomatic cream. You can use it straight away for assembling the milling cutter (this is what I recommend).

Assembly of the strawberry plant

  • Place the pastry circle set at 20cm on your serving dish. Place a rhodoid film inside for easy release. Place the 17cm sponge cake in the center (golden side down). With the soaking syrup, soak the sponge cake with a brush.
  • Cut around twenty strawberries in half, and arrange them vertically inside the circle, flat side against the circle.
  • Put the diplomatic cream in a large piping bag and fill the space between the strawberries with cream then add a dose of cream to the sponge cake. With a spatula, smooth the cream to remove air bubbles.
  • Cut approximately 220g of strawberries into cubes. Garnish the center of the strawberry with these strawberry pieces.
  • Place a layer of cream on the strawberries then place the 18cm sponge cake, packing it down a little. Brush the sponge cake with the syrup.
  • Place a final thin layer of cream and smooth everything well. Refrigerate for at least 4 hours, overnight is better.
  • Unmold the circle, remove the rhodoid film. Run a spatula around the edges of the strawberry to smooth it if necessary.
  • Make the decorative whipped cream by whisking together the cream, mascarpone and icing sugar. Pipe this whipped cream onto the unmolded strawberry tray, leaving room for the strawberries. Decorate by adding cut strawberries in the center.
  • Serve well chilled.

Notes:

The homemade strawberry plant, once assembled, can be kept for up to 2 days in the refrigerator, under an airtight cover or cling film.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
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19 comments

  1. Reply

    cecile

    April 19th

    5 stars
    unbelievable

    • Reply

      Lilie bakery

      April 24th

      Thank you Cécile!

  2. Reply

    Martine

    April 21th

    5 stars
    Bravo super beautiful, very well explained
    Can we make this strawberry cake in a 3-tier cake?
    Thank you

    • Reply

      Lilie bakery

      April 24th

      Hello Martine, thank you! Yes it is possible, so you would have to make 3 different sizes of strawberries. It will be necessary to calculate the volume from my basic recipe to adapt the 2 other sizes.

      1/ Calculate the volume of my mold (dimensions given in my recipe)
      2/ Calculate the volume of your mold
      3/ Divide the volume of your mold by the volume of my mold
      = you obtain the number by which to multiply each of your ingredients.

      Goodbye :)

  3. Reply

    Brigitte

    6th May 2024

    Super good, on the other hand for the cutting for me it was not consistent enough. Can you cool the preparation in a container to bring it down to 25 degrees, because the process is long. Thank you for your recipes I am going to tackle the strawberry charlotte, can you give me the ingredients for 12 people thank you

    • Reply

      Lilie bakery

      21th May 2024

      Hello Brigitte, I am delighted that you like this strawberry plant! For the 25 degrees, you're talking about the sponge cake I imagine? You should not cool the container, because it is not whipped cream. You just have to use either the food processor or the electric mixer and measure the temperature from time to time while continuing to whisk. See you soon :)

  4. Reply

    Roxane

    13th May 2024

    5 stars
    I made this strawberry plant last Saturday for a birthday and all the guests were delighted! Bravo and thank you for this perfect recipe, not complicated to make but take into account that the steps are long, I made it the day before and all that remained was the whipped cream for the decoration and the strawberries on top to make at the last moment . It was perfect

    • Reply

      Lilie bakery

      15th May 2024

      Thank you Roxane for your feedback! Glad you like the result and so do your guests! See you soon :)

  5. Reply

    Aurelie

    18th May 2024

    5 stars
    Thank you for that great recipe. As good as it is beautiful! I amazed my guests. I love your blog and I’m sharing it! THANKS

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Aurélie! It's great that you're passing the message on to your loved ones, I'm always happy to have new readers :) See you soon

  6. Reply

    Audrey

    20th May 2024

    5 stars
    Thank you for sharing,
    This is the second time I've made it! ;)

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Audrey for your feedback! :) See you soon

  7. Reply

    Audi

    20th May 2024

    Bonjour,

    Can we do it the day before? And decorate it the same day

    • Reply

      Lilie bakery

      21th May 2024

      Hello Aud, to answer you, yes it is very good to do it the day before. On the big day, add whipped cream and strawberries, it will be perfect! See you soon :)

  8. Reply

    Anonymous

    23th May 2024

    5 stars

  9. Reply

    Julie

    27th May 2024

    5 stars
    Thanks for the recipe. She's just perfect.

    • Reply

      Lilie bakery

      27th May 2024

      Thank you Julie for your message! Glad you like this strawberry plant so much. See you soon :)

  10. Reply

    Martine

    2th June 2024

    5 stars
    Very good recipe which was very successful!!! I will do it again without problem.
    Many thanks for the recipe

    • Reply

      Lilie bakery

      8th June 2024

      Thank you very much Martine! Glad you like this strawberry plant! See you soon :)

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