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french strawberry cake top down view of cake on a pale pink cakestand cake is cut into three triangular slices so you can see the crackly top with fresh strawberries baked into the batter and the white sugar topping on this delicate cake

French Strawberry Cake

Heather Wolf
Soft as a cloud and studded with fresh berries, this French Strawberry Cake deserves a spot at your dessert table. With a moist, custardy center and a crackled sugary top, this rustic cake is a must-make for strawberry season.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cakes and Cupcakes
Cuisine French
Servings 8

Ingredients
  

  • 1 1/3 cups all-purpose flour unbleached
  • 1 1/4 tsp baking powder
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup full fat sour cream room temperature
  • 16 ounces fresh strawberries hull, slice and pat dry with a paper towel
  • 1 1/2 tbsp granulated sugar for sprinkling

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease the bottom and sides of a 9-inch springform pan. Set aside
  • Combine flour, baking powder and salt in a medium-sized mixing bowl. Whisk to combine then set aside.
  • Cream butter and sugar with an electric mixer until light and fluffy, approximately 5 minutes, scraping down the sides of the bowl with a spatula as needed.
  • Add eggs, one at a time, beating after each addition until incorporated.
  • Beat in vanilla.
  • Reduce mixer speed to low then add 1/2 cup of flour mixture. Beat until combined.
  • Add sour cream and continue beating on low until incorporated.
  • Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.
  • Using a rubber spatula, gently fold 1 1/2 cups of sliced strawberries into the batter.
  • Spread cake batter into greased springform pan then smooth top with a spatula.
  • Arrange remaining sliced strawberries onto top of batter.
  • Sprinkle cake batter with 1 1/2 Tablespoons of granulated sugar.
  • Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.
  • Place pan on a baking rack and allow cake to cool completely.
  • To remove springform pan ring, wet a butter knife with hot water then carefully glide it around the outer side of the cake to separate it from the pan. Next, unlatch springform pan and remove the rim.
  • Slice and serve cake.
  • Cake is best the day it is made but it can be loosely covered and stored at room temperature for 1 day or refrigerated up to 3 days.
Keyword cake, french, strawberry