The BEST French Strawberry Cake Recipe

Introduction

This French Strawberry Cake is a delightful treat that combines a tender, buttery crumb with fresh, juicy strawberries. Its light texture and sweet fruit topping make it perfect for any occasion, from afternoon tea to a casual dessert.

Ingredients

• 1 stick unsalted butter, softened (about 1/2 cup)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 16 ounces strawberries, sliced (about 2 cups)
• 3 tablespoons granulated sugar
• 2 tablespoons powdered sugar (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a 9-inch springform pan or cake pan with parchment paper.
2. Step 2: In a large bowl or stand mixer, whip together the softened butter and 1 cup granulated sugar for about 4-5 minutes until pale yellow.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Mix in the vanilla extract.
5. Step 5: In a separate bowl, sift together the flour, baking powder, and salt.
6. Step 6: Gradually add the flour mixture and sour cream alternately to the butter mixture, beginning and ending with the flour mixture. Mix well between additions.
7. Step 7: Fold in the sliced strawberries gently to avoid breaking them.
8. Step 8: Pour the batter into the prepared pan and spread smoothly.
9. Step 9: Sprinkle the 3 tablespoons of granulated sugar evenly over the top of the batter.
10. Step 10: Bake for 40-45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
11. Step 11: Let the cake cool completely before removing it from the pan.
12. Step 12: Optionally, dust the top with powdered sugar, slice, and serve.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter.
• Use fresh, ripe strawberries for the best taste and texture.
• Try substituting sour cream with Greek yogurt for a slightly tangier cake.
• Serve with whipped cream or vanilla ice cream for a decadent dessert.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or warm slices slightly in the oven or microwave for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture, but you can use frozen if necessary. Thaw and drain them well to avoid excess moisture in the batter.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar results.

The BEST French Strawberry Cake Recipe

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★★★★★

4.4 from 136 reviews

This classic French Strawberry Cake is a moist and tender treat bursting with fresh strawberries and a hint of vanilla. Featuring a soft, buttery crumb enriched with sour cream and topped with a sweet sugar crust, this cake is perfect for spring and summer gatherings or any time you crave a light, fruity dessert.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cake Batter

• 1 stick unsalted butter, softened (about 1/2 cup)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 16 ounces strawberries, sliced (about 2 cups)

Topping

• 3 tablespoons granulated sugar
• 2 tablespoons powdered sugar (optional, for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
2. Line Cake Pan: Line a 9-inch springform pan or cake pan with parchment paper to prevent sticking and allow for easy removal.
3. Whip Butter & Sugar: In a large bowl or stand mixer, whip together the softened butter and 1 cup granulated sugar for about 4-5 minutes until the mixture becomes pale yellow and fluffy.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth and well-incorporated batter.
5. Add Vanilla: Mix in 1 1/2 teaspoons of vanilla extract to enhance the flavor of the cake.
6. Mix Dry Ingredients: In a separate bowl, sift together the 1 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt to ensure an even distribution and a light texture.
7. Add Flour Mixture and Sour Cream: Gradually add the sifted flour mixture and 1/2 cup sour cream to the wet ingredients, alternating one at a time, beginning and ending with the flour mixture. Mix well between each addition to create a smooth batter.
8. Add Strawberries: Gently fold in the sliced strawberries, taking care not to break them up too much to maintain their shape and freshness in the batter.
9. Pour Batter: Pour the prepared batter into the lined cake pan and spread it evenly with a spatula to smooth the surface.
10. Top With Sugar: Sprinkle 3 tablespoons of granulated sugar evenly over the top of the batter to create a sweet, slightly crunchy crust after baking.
11. Bake: Bake the cake in the preheated oven for 40-45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
12. Let Cool: Allow the cake to cool completely in the pan to set properly before removing it to prevent breaking.
13. Enjoy: Remove the cake from the pan, dust with 2 tablespoons powdered sugar if desired, slice, and serve.

Notes

• Using fresh, ripe strawberries enhances the flavor and texture of the cake.
• Ensure the butter is softened but not melted for proper creaming with sugar.
• Sifting the dry ingredients helps avoid lumps and results in a lighter cake texture.
• Be gentle when folding in strawberries to avoid releasing too much juice.
• If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment paper works fine.
• The powdered sugar dusting is optional but adds a lovely finishing touch.
• Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• For an even moister cake, serve with a dollop of whipped cream or vanilla ice cream.

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