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French Strawberry Cake Recipe

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3.8 from 28 reviews

This French Strawberry Cake is a delightful and moist dessert perfect for spring and summer gatherings. Featuring a tender, buttery cake base made with sour cream for extra moisture, it’s studded with fresh sliced strawberries and topped with a sugary crust that adds a subtle crunch. Simple to prepare and baked to perfection, it’s an elegant yet approachable treat for strawberry lovers.

Ingredients

Scale

Cake Batter

  • 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

Fruit

  • 16 ounces fresh strawberries (sliced)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch round cake pan with cooking spray and set aside to prepare for baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter with 1 cup of granulated sugar on medium speed until the mixture is light, pale, and fluffy. This should take about 5 to 7 minutes to ensure proper aeration.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Then, mix in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This helps with uniform leavening and seasoning.
  5. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat just until combined after each addition to avoid overmixing, which could toughen the cake.
  6. Fold in Strawberries: Gently fold the sliced fresh strawberries into the batter using a spatula to evenly distribute them without crushing.
  7. Pour and Sprinkle Sugar: Spread the batter evenly into the prepared cake pan. Then sprinkle the remaining 1/4 cup of granulated sugar evenly over the top of the batter to create a sweet, slightly crunchy crust.
  8. Bake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve directly from the pan for a rustic yet elegant presentation.

Notes

  • Use ripe, fresh strawberries for the best flavor and texture.
  • Ensure butter is softened to room temperature for easier creaming.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • You can substitute sour cream with Greek yogurt for a slight variation in taste and texture.
  • This cake is best enjoyed the day it is made but can be stored in an airtight container for up to 2 days.

Find it online: https://yumfoodusa.com/french-strawberry-cake-recipe/