This French Strawberry Cake is a delicate and elegant dessert with a moist, custard-like center, juicy fresh strawberries, and a crisp, crackly sugar top. Simple yet sophisticated, this cake is perfect for summer gatherings or an afternoon tea treat!
Why You’ll Love This Recipe
- Light & Custardy Texture – A cross between a cake and a clafoutis, with a soft, melt-in-your-mouth crumb.
- Bursting with Fresh Strawberries – Sweet, juicy strawberries make every bite flavorful.
- Easy & Elegant – Minimal effort for a show-stopping French-inspired dessert.
- Perfect for Any Occasion – Serve it warm with whipped cream or a dusting of powdered sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1⅓ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus extra for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 cups fresh strawberries, hulled and chopped
Directions
1. Preheat & Prepare the Cake Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and 1 cup of sugar until light and fluffy.
4. Incorporate Wet Ingredients
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Dry & Wet Ingredients
Alternately add the flour mixture and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour. Mix until just combined—do not overmix.
6. Fold in Strawberries
Gently fold the chopped strawberries into the batter using a spatula.
7. Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with extra sugar for a crackly finish.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
- Kcal: 280 kcal per serving
- Servings: 8 servings
Variations
- Citrus Twist – Add 1 teaspoon lemon zest for a fresh citrusy flavor.
- Almond Flavor – Substitute ¼ teaspoon almond extract for a subtle nutty taste.
- Berry Mix – Try a mix of raspberries, blueberries, or blackberries instead of just strawberries.
- Gluten-Free Option – Swap all-purpose flour for 1:1 gluten-free baking flour.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
FAQs
Can I use frozen strawberries?
Yes! Just make sure to thaw and pat them dry before folding them into the batter to avoid excess moisture.
Why is my cake dense?
Overmixing the batter can result in a dense cake. Mix until just combined for the best texture.
Can I make this in a different pan?
Yes! You can use an 8-inch round pan for a slightly thicker cake, or a square 8×8-inch pan for a different shape.
What can I serve with this cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Conclusion
This French Strawberry Cake is a delightful way to celebrate fresh summer berries in a simple yet elegant dessert. Moist, buttery, and bursting with strawberries, it’s a cake that’s just as perfect for a casual family treat as it is for entertaining guests. Serve it warm, and enjoy every delicious bite!
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French Strawberry Cake
This French Strawberry Cake is a delicate, moist, and custard-like dessert with fresh strawberries and a crisp, crackly sugar top. Light yet rich, this easy-to-make French-inspired cake is perfect for summer gatherings, afternoon tea, or an elegant dessert. Serve it warm with whipped cream or powdered sugar for the ultimate treat!
- Total Time: 50-55 minutes
- Yield: 8 servings
Ingredients
- 1⅓ cups all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 cups fresh strawberries, hulled and chopped
Instructions
1. Preheat & Prepare the Cake Pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Set aside.
3. Cream Butter & Sugar
- In a large mixing bowl, beat the butter and 1 cup of sugar until light and fluffy.
4. Incorporate Wet Ingredients
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
5. Combine Dry & Wet Ingredients
- Alternately add the flour mixture and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour.
- Mix until just combined—do not overmix.
6. Fold in Strawberries
- Gently fold the chopped strawberries into the batter using a spatula.
7. Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Sprinkle the top with extra sugar for a crackly finish.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature with whipped cream, ice cream, or powdered sugar.
Notes
- Citrus Twist: Add 1 tsp lemon zest for a fresh citrusy flavor.
- Almond Flavor: Substitute ¼ tsp almond extract for a subtle nutty taste.
- Berry Mix: Try a mix of raspberries, blueberries, or blackberries instead of just strawberries.
- Gluten-Free Option: Swap all-purpose flour for 1:1 gluten-free baking flour.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
