Description
A delightful French Strawberry Cake combining a tender buttery crumb with fresh, juicy strawberries, perfect for a spring or summer dessert. This light and fluffy cake is enhanced with sour cream for moistness and topped with a crackly sugar crust, making it irresistibly delicious served warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 1â…“ cups all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
Fruit
- 2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
- Prepare Pan: Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to emulsify. Then mix in the vanilla extract evenly.
- Combine with Flour and Sour Cream: Alternately add the flour mixture and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing and a dense cake.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the batter using a spatula, distributing them evenly without breaking the fruit.
- Pour Batter and Sugar Topping: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the top with a little extra granulated sugar for a crackly, sweet crust.
- Bake: Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Serve: Serve the French Strawberry Cake warm or at room temperature, optionally with whipped cream, ice cream, or a dusting of powdered sugar for extra indulgence.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- For a tangier taste, use Greek yogurt instead of sour cream.
- Be careful not to overmix the batter once you add the flour to keep the cake tender.
- Sprinkling extra sugar on top before baking adds a pleasant crunch to the crust.
- This cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 2 days.
