Description
This French Strawberry Cake is a light and fluffy dessert combining the subtle tartness of fresh strawberries with a buttery, tender crumb. Made with simple ingredients like flour, butter, eggs, and fresh strawberries, this cake is perfect for any occasion that calls for a sweet and fruity treat. The addition of sour cream or Greek yogurt adds moisture and a slight tang, making this cake irresistible and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 stick (113g) softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or low-fat Greek yogurt
Fruit
- 2 cups rough chopped fresh strawberries
Finishing
- 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 thoroughly, and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to whip the softened butter and granulated sugar until the mixture becomes fluffy and light in color, about 3-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after adding each egg to ensure a smooth, homogenous batter.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the batter with a subtle aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture alternately with the sour cream (or Greek yogurt) to the batter, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in Strawberries: Using a spatula, gently fold the roughly chopped strawberries into the batter to evenly distribute the fruit without breaking them down.
- Transfer to Pan and Sprinkle Sugar: Spread the batter evenly into the prepared cake pan, then sprinkle a light layer of sugar over the top to create a delicate sweet crust while baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. To check doneness, insert a toothpick or cake tester into the center; it should come out clean or with just a few crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before carefully removing it. Cool completely on a wire rack if you want to serve it plated for an elegant presentation.
Notes
- Using fresh, ripe strawberries enhances the flavor and texture of the cake.
- Substituting low-fat Greek yogurt for sour cream reduces fat content while maintaining moisture.
- To prevent the strawberries from sinking, toss them lightly in flour before folding into the batter.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Allow the cake to cool completely before slicing to prevent crumbling.
- This cake is best enjoyed within 2 days; store wrapped at room temperature or refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: French strawberry cake, strawberry dessert, berry cake, baked strawberry cake, easy fruit cake, sour cream cake, French dessert
