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–+ servings
French Strawberry Cake

Deliciously Easy French Strawberry Cake for Sweet Moments

This French Strawberry Cake is simple yet impressive, featuring a delightful balance of fluffy cake and juicy strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cakes
Cuisine: French
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; using all-purpose flour yields the best results.
  • 2 teaspoons Baking Powder Acts as a leavening agent; ensure it's fresh for optimal rise.
  • 0.5 teaspoon Salt Enhances flavor and balances out the sweetness in the cake.
  • 0.5 cups Butter Adds moisture and richness; softened butter is easier to mix in.
  • 1 cup Granulated Sugar Sweetens the cake; adjust to taste, but keep it mild for the strawberries to shine.
  • 2 large Eggs Contribute to moisture and structure; room temperature eggs work best.
  • 1 teaspoon Vanilla Extract Infuses a warm depth of flavor; pure extract is preferred for the richest taste.
  • 0.5 cups Sour Cream or Greek Yogurt Adds creaminess and tang; low-fat options can work as substitutes.
  • 1 to 1.5 cups Fresh Strawberries The main flavor component; use ripe, roughly chopped strawberries for bursts of flavor.
  • 1 tablespoon Sugar for Finishing Sprinkled on top for a delightful crunch and added sweetness.

Equipment

  • 9-inch Round Baking Pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each.
  5. Pour in the vanilla extract and mix until combined.
  6. Alternately add the flour mixture and sour cream to the egg batter, starting and ending with the flour.
  7. Gently fold in the chopped strawberries.
  8. Pour the batter into the prepared baking pan and sprinkle sugar on top.
  9. Bake for 35-40 minutes until golden brown and a tester comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Use fresh strawberries for the best flavor. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.

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