Fragolone Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line two 8-inch round cake pans with parchment and lightly butter.

Whisk together flour, granulated sugar (0.25 cup), baking powder, and salt in a large bowl.

Cut cold cubed butter into the dry mix with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces.

In a separate bowl, whisk milk, buttermilk, egg, and vanilla until combined. Pour wet into dry and stir gently until just combined; do not overmix.

Divide batter evenly between prepared pans and smooth tops. Bake 18–22 minutes, or until tops are golden and a toothpick inserted in center comes out clean.

Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely (about 45 minutes). Once cool, split each layer horizontally if you want thinner layers (optional).

Reserve 6–8 pretty halved strawberries for garnish and set aside.

In a medium bowl, combine sliced strawberries (1.5 lbs), granulated sugar (0.33 cup), and lemon juice. Toss and let macerate 15–20 minutes until juicy.

If filling needs slight thickening, stir cornstarch with 1 tablespoon water to make a slurry and fold into macerated strawberries. If you prefer a looser sauce, skip cornstarch. Set aside at room temperature.

In a medium saucepan, warm 2 cups milk over medium heat until just below simmering (bubbles form at edges). Remove from heat.

In a bowl, whisk together 0.5 cup sugar, egg yolks (4), and 3 tablespoons cornstarch until pale and slightly thickened.

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continually.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 2–4 minutes). Boil 30 seconds while whisking, then remove from heat.

Whisk in butter (2 tbsp) and vanilla (1 tsp) until smooth. Transfer pastry cream to a bowl, press plastic wrap directly on surface to prevent a skin, and chill until set, at least 2 hours.

Chill a mixing bowl and whisk or paddle for 10 minutes in the freezer for best volume (optional).

Pour heavy cream (2 cups), confectioners' sugar (0.25 cup), and vanilla (1 tsp) into the chilled bowl. Whip on medium-high speed until soft peaks form, about 3–5 minutes. Do not overwhip.

If pastry cream is very thick, fold 3/4 of the whipped cream into the pastry cream to lighten it, reserving the rest for exterior frosting and decoration.

Level cake layers if needed. Place first cake layer on serving plate or cake board.

Spread a thin layer (about 1/3 of the total) of the whipped pastry cream over the first layer. Spoon a portion of the macerated strawberries over the cream, including some of the juices, leaving a small border from the edge to prevent overflow.

Add the next cake layer and repeat with remaining whipped pastry cream and strawberries. If you split each baked layer, assemble in the same manner to create 3–4 thinner layers for a taller Fragolone.

Place final cake layer on top and use remaining whipped cream to frost the top and sides smoothly, reserving a few tablespoons for piping if desired.

Arrange reserved strawberry halves decoratively around the top edge or in a strawberry-studded mound in the center. Sprinkle powdered sugar lightly over berries and garnish with mint leaves if using.

Chill assembled Fragolone at least 1 hour to allow flavors to meld and filling to set. Bring to room temperature 15–20 minutes before serving for best texture.