Genoise Sponge

1. Preheat the oven to 329°F (165°C) and line an 8-inch (20 cm) cake pan with parchment paper.
2. Whisk the eggs and sugar on medium-high speed for 10 to 12 minutes until pale and tripled in volume.
3. Fold in the sifted cake flour with a spatula until smooth and airy.
4. Pour the batter into the prepared pan and bake for about 20 minutes until lightly golden.
5. Cool the genoise completely before slicing it into two thin cake layers.

Diplomat Cream Filling

1. Soak the gelatin sheets in cold water for 10 minutes.
2. Heat the milk with the vanilla bean until hot and let infuse for 10 minutes.
3. Whisk the egg yolks, sugar and cornstarch until smooth.
4. Pour the warm milk over the egg mixture while whisking constantly.
5. Cook over medium heat until thick and creamy, then boil for 2 more minutes.
6. Add the gelatin and softened butter and whisk until smooth.
7. Cover with plastic wrap touching the surface and chill completely.
8. Whisk the cold pastry cream until smooth again.
9. Whip the cold heavy cream and mascarpone until thick and fluffy.
10. Fold the whipped cream into the pastry cream until smooth and creamy.

Assemble The Fraisier Cake

1. Place a cake ring lined with acetate on a cake board or serving plate.
2. Arrange strawberry halves tightly around the edge of the ring.
3. Add the first genoise layer trimmed to about 6 inches (16 cm) and brush with syrup.
4. Pipe diplomat cream around the strawberries and spread some over the sponge.
5. Fill the center with chopped strawberries and more diplomat cream.
6. Cover with the second genoise layer and brush again with syrup.
7. Spread a thin layer of diplomat cream on top and smooth with an offset spatula.
8. Chill the fraisier cake for at least 1 hour before unmolding.

Decoration

1. Whip the remaining diplomat cream until fluffy again.
2. Decorate the top with piped cream and fresh strawberry slices before serving.