my birthday & birthday cake {fraisier cake!} - Color Me Meg

my birthday & birthday cake {fraisier cake!}

lemon creme mousseline and strawberry fraiser cake recipe

my birthday was wonderful this year.
having some family in town really helped i think.

my brother, who is the male version of me in a lot of ways,
made this cake for sunday dinner for us. 
i would like to repeat that for clarification in case you missed it:
my brother made this cake for me!!! 
{he’s single, ladies!}

sadly, we were all cooped up in the house all day with colds from satan, 
but they did bring over a huge chunk of it so we could eat it…
and it was one of the yummiest things i have ever eaten…

don’t mind the lack of hair or make-up here… it’s literally the best we could do…

it’s my kind of cake for sure.

tastes very light, but it’s actually….not.
sorry for that.

and quite the labor of love! not that it’s hard, but does have some steps to follow on the cream. i will tell you it’s worth it.

my birthday was fun. we went out and got my car washed, did lunch with my brother, aunt, and lover, {at a really cool place that i’ll have to post about soon} and then my aunt and i got pedicures cause i had someone here to watch the kids…

#iloveasians this made me giggle all day…

and then dear friends offered to come watch the kids while we went to a movie
in case you wondered… amazing spiderman 2 is indeed amazing…. as are those friends who cleaned my kitchen, did my dishes, and folded my laundry. {shedding a tear…}

it was a great day and it’s still continuing with lunches and dinners with friends…

may is my favorite.

but really, next time you want to wow someone with an incredible dessert,
oh please try this. it’s just perfect. lemon cake with the buttery cream in the middle… and fresh strawberries? seriously…..


my birthday & birthday cake {fraisier cake!}

my birthday & birthday cake {fraisier cake!}


  • to make the fraisier, you will need:
  • one 9-inch lemon génoise cake, sliced in half
  • about 1/2 cup lemon syrup (recipe below)
  • about 3 cups crème mousseline (recipe below)
  • about 2 pounds fresh strawberries, stemmed and hulled
  • lemon génoise:
  • 1 cup cake flour
  • 2 tbs butter, melted
  • 4 eggs, room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons lemon zest (from 2-3 lemons)
  • lemon simple syrup:
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 4 tbs lemon juice
  • crème mousseline:
  • 2 1/4 cups whole milk
  • 6 egg yolks
  • 1 cup granulated sugar, divided in half
  • 1/4 cup plus 2 tbs cornstarch
  • 1 1/4 cup plus 2 tbs butter, room temperature, divided in half

what to do

lemon génoise:

preheat oven to 350ºF and lightly grease the bottom of a 9-inch cake pan

sift cake flour and set aside. melt the butter and set aside.

heat the eggs and sugar over a double boiler with simmering water. whisk constantly until the mixture reaches 122ºF (50 C), about 7 minutes. once the mixture is heated, beat the mixture to ribbons, preferably using a stand mixer. (you can use a handheld mixer or whisk by hand, but it will take a lot longer.) the mixture is at the “ribbon stage” when you pull the batter up with the beater and it stays atop the rest of the mixture, forming a ribbon-like effect.

fold 1/4 of the egg mixture into the melted butter to lighten the butter. add the lemon zest to the egg/butter mixture. fold the egg/butter mixture back into the rest of the egg mixture. sift 1/3 of the cake flour onto the egg mixture, then gently but quickly fold together. repeat in thirds until the flour has been incorporated well. gently pour the batter into the cake pan and bake about 17 minutes, or until you insert a knife in the center, and it comes out mostly clean.

remove from the oven and let cool for 10 minutes, then remove from the cake pan. let cake cool completely. (if a mound has formed on the top of the cake, slice it off to make an even and flat top.) slice the cake into two halves.

*how you fold the mixture together is crucial to the success of a light and spongy génoise. you want to evenly incorporate the flour into the egg mixture while not deflating the aerated eggs. it’s important that you’re quick and gentle at the same time, cutting the spatula down toward the center, lifting the batter from the bottom of the bowl, and turning the bowl with your other hand towards the hand that’s folding.

simple syrup:

bring to a boil the sugar and water. remove from the heat and cool. add the lemon juice and refrigerate until you are ready to use it.

crème mousseline:

scald the milk and half the sugar in a heavy bottom saucepan over medium-high heat.

while the milk and sugar are heating, whisk together the egg yolks, the remaining sugar and cornstarch until the mixture becomes pale in color.

once the milk is scalded, bubbling at the edges, slowly pour about 1/4 of it into the egg yolk mixture, whisking until combined. continue adding the milk in fourths until all has been whisked together. pour the mixture back into the pan and bring to a boil over medium high heat, stirring constantly. once the mixture boils, continue stirring over the heat for about 30 seconds. remove from the heat continuing to stir until the steam dissipates. press through a sieve for a smooth cream. drop half of the butter into the cream in tablespoon-sized chunks. let the butter melt, then stir. cool over an ice bath for 10 minutes. cover with plastic wrap. the plastic should come in direct contact with the cream, so a film doesn’t develop. refrigerate until cold, at least 30 minutes.

with a spoon, mix the remaining butter until it’s a soft consistency. remove the pastry cream from the refrigerator. in a stand mixer, stir until it’s soft. add 1/4 of the softened butter at a time and combine before adding the next 1/4 of the butter. place in a pastry bag fitted with a round tip that is 1/2-inch in diameter.

recipe by food lover’s odyssey


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

1 comment on my birthday & birthday cake {fraisier cake!}

  1. nike tn requin
    May 20, 2014 at 3:24 am (4 years ago)

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