The BEST French Strawberry Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
- Line Cake Pan: Line a 9-inch springform pan or cake pan with parchment paper to prevent sticking and allow for easy removal.
- 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.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth and well-incorporated batter.
- Add Vanilla: Mix in 1 1/2 teaspoons of vanilla extract to enhance the flavor of the cake.
- 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.
- 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.
- 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.
- Pour Batter: Pour the prepared batter into the lined cake pan and spread it evenly with a spatula to smooth the surface.
- 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.
- 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.
- Let Cool: Allow the cake to cool completely in the pan to set properly before removing it to prevent breaking.
- 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
