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French Strawberry Cake Recipe

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4.3 from 79 reviews

  • Author: Sara
  • Total Time: 1 hr
  • Yield: 1 (8-inch) round cake, serves 10

Description

This French strawberry cake is a light and delicate dessert reminiscent of a ladyfinger cake. Featuring fresh, ripe strawberries folded into a tender batter, this cake is mildly sweet and beautifully moist. Perfect for summer gatherings or an elegant afternoon treat, it is decorated with additional strawberries to enhance its fresh flavor.

Ingredients

Cake Batter

  • Cooking spray, for greasing pan
  • 1 ¼ cups white sugar, divided
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 (16 ounce) package fresh strawberries, stemmed and halved

Instructions

  1. Prepare Pan and Oven: Gather all ingredients. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray to prevent sticking.
  2. Mix Butter and Sugar: In a large bowl, beat together 1 cup of sugar and the room temperature butter using an electric mixer for 5 to 7 minutes until the mixture becomes pale and fluffy, incorporating air for volume.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then beat in the vanilla extract until evenly mixed.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the leavening and salt are evenly distributed.
  5. Alternate Adding Dry Ingredients and Sour Cream: Add the flour mixture to the butter mixture alternately with sour cream, starting and finishing with the flour mixture. Beat gently until just combined after each addition to avoid overmixing.
  6. Fold in Strawberries: Gently fold the halved fresh strawberries into the batter to evenly distribute fruit without breaking them up too much.
  7. Fill Pan and Add Topping: Spread the batter evenly into the prepared cake pan. Sprinkle the remaining ¼ cup sugar evenly over the top for a slight sweet crust.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cool and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, slice the cake and optionally decorate with additional fresh strawberries before serving.

Notes

  • Use fresh, ripe strawberries for best flavor and texture.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • The sprinkling of sugar on top adds a subtle crunchy texture and slight sweetness to the crust.
  • If strawberries release too much juice, you may want to pat them dry before folding in to avoid a soggy cake.
  • This cake is best enjoyed within two days; store covered at room temperature.
  • Room temperature butter and eggs help in achieving the fluffy batter texture.
  • You may substitute sour cream with Greek yogurt for a slightly tangier taste and healthier option.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/french-strawberry-cake-recipe/