French Strawberry Cake Recipe

Introduction

This French Strawberry Cake is a delightful treat featuring tender, buttery cake studded with fresh strawberries. Lightly sweet and fruity, it’s perfect for spring or summer gatherings. The simple recipe highlights natural strawberry flavor with a soft, moist crumb.

Ingredients

• 1 stick unsalted butter (softened)
• 1 1/4 cup granulated sugar (divided)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 16 ounces fresh strawberries (sliced)

Instructions

1. Step 1: Preheat your oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set it aside.
2. Step 2: In the bowl of a stand mixer, whip together the softened butter and 1 cup of sugar until the mixture is pale and fluffy, about 5 to 7 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract.
4. Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture alternately with the sour cream, starting and ending with the flour. Beat just until combined after each addition.
5. Step 5: Gently fold the sliced strawberries into the batter. Spread the batter evenly in the prepared cake pan.
6. Step 6: Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
7. Step 7: Bake in the preheated oven for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool completely in the pan. Once cool, slice and serve directly from the pan.

Tips & Variations

• Use ripe, sweet strawberries for the best flavor and natural sweetness.
• For a fresh twist, try folding in a handful of chopped basil or mint with the strawberries.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Serve with a dollop of whipped cream or a dusting of powdered sugar for extra elegance.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving to enhance flavor and texture. You can also freeze the cake for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to maintain the cake’s texture and prevent excess moisture. If using frozen, thaw and drain them well before folding into the batter.

Can I make this cake dairy-free?

Yes, substitute the butter with a plant-based margarine and use a dairy-free sour cream alternative. The texture may vary slightly but it will still be delicious.

French Strawberry Cake Recipe

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★★★★★

5 from 98 reviews

This French Strawberry Cake is a moist and tender vanilla-flavored cake studded with fresh sliced strawberries and topped with a crisp sugar crust. The cake is made by creaming butter and sugar, incorporating eggs and vanilla, then folding in a combination of flour, baking powder, salt, and sour cream for a rich texture. The fresh strawberries add natural sweetness and a burst of juiciness, making this cake perfect for spring and summer gatherings or as a delightful dessert any time of the year.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 50 to 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Cake:

• 1 stick unsalted butter, softened
• 1 1/4 cups granulated sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream

For the Fruit:

• 16 ounces fresh strawberries, sliced

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9-inch round cake pan with cooking spray to prevent sticking, then set it aside while you prepare the batter.
2. Cream Butter and Sugar: In the bowl of a stand mixer, combine the softened butter and 1 cup of the granulated sugar. Whip them together on medium-high speed for 5 to 7 minutes until the mixture is pale in color and fluffy in texture, which ensures air incorporation for a light cake.
3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to fully incorporate. Then, blend in the vanilla extract to infuse a warm, aromatic flavor into the batter.
4. Combine Dry Ingredients and Sour Cream: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients. Beat just until each addition is combined after mixing to avoid overworking the batter, which keeps the cake tender.
5. Fold in Strawberries: Gently fold the sliced fresh strawberries into the batter, distributing them evenly without breaking down their shape to maintain their texture and juiciness inside the cake.
6. Transfer Batter and Sprinkle Sugar: Spread the batter evenly into the prepared cake pan. Sprinkle the remaining 1/4 cup of granulated sugar evenly over the top, which will create a delightfully crisp and sweet crust while baking.
7. Bake the Cake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes. Test the doneness by inserting a wooden pick into the center—if it comes out clean, the cake is ready.
8. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice and serve the cake directly from the pan for a wonderfully rustic presentation.

Notes

• Ensure the butter is softened, not melted, to achieve proper creaming and texture.
• Do not overmix the batter once the flour is added to avoid a dense cake.
• If desired, dust with powdered sugar before serving for an extra touch of sweetness.
• Fresh strawberries are key to this recipe; avoid canned for best flavor and texture.
• You can swap the sour cream with full-fat Greek yogurt if preferred.

Keywords: French strawberry cake, fresh strawberry cake, berry cake, moist cake, vanilla cake, spring dessert