Description
This French Strawberry Cake is a delicate and moist treat featuring fresh strawberries folded into a tender vanilla batter. With a hint of sour cream for richness and a crackly sugar topping, this classic cake is perfect for dessert or afternoon tea, 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 prepare for baking.
- Prepare Pan: Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup of sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air and ensure a smooth batter.
- Add Vanilla: Mix in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the flour mixture and sour cream (or Greek yogurt) to the butter mixture, starting and ending with the flour. Mix until just combined to avoid overmixing and tough cake.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter with a spatula to keep the fruit intact.
- Pour and Finish: Pour the batter evenly into the prepared pan and sprinkle the top with extra sugar to create a crackly finish during baking.
- Bake: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Serve warm or at room temperature, optionally with whipped cream, ice cream, or a dusting of powdered sugar.
Notes
- Do not overmix the batter to keep the cake tender and light.
- For a tangier flavor, use Greek yogurt instead of sour cream.
- If fresh strawberries are out of season, frozen strawberries (thawed and drained) can be used, though the texture may be softer.
- Extra sugar sprinkled on top helps form a decorative crackled crust.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
