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 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 teaspoons 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 the softened butter and 1 cup granulated sugar together for about 4–5 minutes until the mixture is pale yellow.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
4. Step 4: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the flour mixture and sour cream to the butter mixture, alternating between the two. Begin and end with the flour mixture, mixing well after each addition.
6. Step 6: Gently fold the sliced strawberries into the batter.
7. Step 7: Pour the batter into the prepared pan and spread it evenly. Sprinkle the 3 tablespoons of granulated sugar evenly over the top.
8. Step 8: Bake for 40–45 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool completely before removing it from the pan.
10. Step 10: Dust with powdered sugar if desired, slice, and enjoy your French Strawberry Cake!

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter along with the flour mixture.
• Use fresh, ripe strawberries for the best sweetness and texture.
• If you prefer a moister cake, substitute Greek yogurt for sour cream.
• Try adding a handful of chopped almonds or hazelnuts for a delightful crunch.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To keep it moist, wrap it well in plastic wrap or store in an airtight container. Reheat slices gently in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are best for texture, you can use frozen. Make sure to thaw and drain them well to prevent excess moisture in the batter.

What can I use if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or crème fraîche in the same quantity for similar moisture and tang.

The BEST French Strawberry Cake Recipe

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★★★★★

4.5 from 110 reviews

This BEST French Strawberry Cake is a moist and tender dessert featuring a buttery cake base studded with fresh strawberries, topped with a sweet sugar crust. Perfect for spring and summer gatherings, this cake combines the richness of sour cream and butter with the natural sweetness of strawberries for a delightful treat.

• Author: Dylan
• 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)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
2. Prepare Pan: Line a 9-inch springform pan or a regular cake pan with parchment paper to prevent sticking and ensure easy removal.
3. Whip Butter & Sugar: In a large bowl or using a stand mixer, whip the softened butter and 1 cup granulated sugar together for about 4-5 minutes until the mixture turns pale yellow and fluffy.
4. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth batter.
5. Add Vanilla: Mix in 1 1/2 teaspoons of vanilla extract to add flavor.
6. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid lumps.
7. Add Flour Mixture and Sour Cream: Gradually add the flour mixture and sour cream alternately to the wet ingredients, beginning and ending with the flour mixture. Mix well after each addition to form a smooth batter.
8. Fold in Strawberries: Gently fold in the sliced strawberries to evenly distribute them without breaking.
9. Pour Batter Into Pan: Pour the batter into the prepared pan and spread it evenly to create a smooth surface.
10. Top With Sugar: Sprinkle 3 tablespoons of granulated sugar evenly over the top of the batter to create a sweet crust during baking.
11. Bake: Bake the cake for approximately 40-45 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean indicating the cake is done.
12. Cool: Allow the cake to cool completely in the pan before removing it gently to avoid breaking.
13. Serve: Optionally dust the cooled cake with powdered sugar, cut into slices, and enjoy this delicious French strawberry cake.

Notes

• You can use a regular 9-inch cake pan if a springform pan is unavailable, but parchment lining is essential for easy removal.
• For extra sweetness, sprinkle powdered sugar just before serving.
• Make sure butter is softened to room temperature for easier mixing and fluffier texture.
• Fresh strawberries work best, but you can substitute with frozen if well drained.
• If the top browns too quickly, tent it with foil during the last 10 minutes of baking.

Keywords: French strawberry cake, strawberry dessert, spring cake, berry cake, sour cream cake