So ask several readers who are interested in making a fraisier but have terrible luck with génoise. The answer is that indeed there are. The pastry world abounds with spongecakes of different kinds, many of them created for the express purpose of improving on the standard génoise, which many people find not only hard to make but dry. So I’ll use one for the fraisier, which I’ll admit I haven’t made yet. But I’m on the case!