Description
This French Strawberry Cake is a delightful and light dessert featuring fresh strawberries folded into a moist, buttery cake batter. Made with simple ingredients like flour, butter, sugar, eggs, and sour cream or Greek yogurt, this cake has a tender crumb with a subtle tang from the yogurt and a sweet strawberry burst in every bite. It’s perfect for spring and summer gatherings or as a charming treat alongside your afternoon tea or coffee.
Ingredients
Scale
Cake Batter
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or low-fat Greek yogurt
Fruit
- 2 cups roughly chopped fresh strawberries
Finishing
- Granulated sugar for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, then line the bottom with parchment paper to ensure easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Beat Butter and Sugar: Using a mixer, whip the softened butter and sugar together until the mixture is light and fluffy. This step is important to aerate the batter and give the cake a tender texture.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation.
- Mix in Vanilla: Stir in the vanilla extract and beat until combined.
- Incorporate Flour and Sour Cream: Alternately add the flour mixture and the sour cream (or Greek yogurt) to the wet ingredients, starting and ending with the flour. Mix gently to keep the batter light but fully combined.
- Fold in Strawberries: Using a spatula, gently fold in the chopped strawberries, distributing them evenly throughout the batter without overmixing.
- Transfer and Sprinkle Sugar: Spread the batter evenly into the prepared pan. Lightly sprinkle sugar over the top for a subtle, sweet crust once baked.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool in the pan. For an elegant presentation, the cake will easily release from the pan due to the parchment paper. Serve at room temperature and enjoy!
Notes
- Using low-fat Greek yogurt instead of sour cream provides a slightly tangy flavor while reducing fat content.
- Make sure the butter is softened, not melted, to achieve the proper texture when creaming with sugar.
- The sugar sprinkled on top adds a delicate crunch; you can use coarse sugar for more texture.
- Fresh, ripe strawberries work best for optimal sweetness and moisture.
- This cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French strawberry cake, strawberry dessert, berry cake, easy strawberry cake recipe, spring dessert, summer cake, moist cake, fruit cake
