Description
This French Strawberry Cake is a delightful, moist cake bursting with fresh strawberries and a tender crumb. Made with a simple blend of butter, sugar, eggs, and sour cream or Greek yogurt, it’s lightly sweetened and topped with a crackly sugar crust. Perfect for spring and summer gatherings, it can be enjoyed warm or at room temperature with whipped cream or ice cream.
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1 cup of sugar together until the mixture becomes light and fluffy, indicating proper aeration of the batter.
- Add eggs and vanilla: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully incorporated. Then, mix in the vanilla extract for flavor.
- Incorporate dry ingredients and sour cream: Alternately add the flour mixture and the sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Fold in strawberries: Using a spatula, gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them up too much.
- Pour batter and add sugar topping: Pour the prepared batter into the greased cake pan and spread it evenly. Sprinkle the top with extra granulated sugar to create a crackly, sweet crust as it bakes.
- Bake the cake: Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center of the cake comes out clean, indicating it is fully baked.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, optionally with whipped cream, ice cream, or a dusting of powdered sugar for added indulgence.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier option.
- Ensure strawberries are fresh and not too watery to avoid soggy cake.
- Do not overmix the batter once the flour is added; this helps keep the cake light and tender.
- Extra sugar on top helps to create a beautiful crackly crust when baked.
- The cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to four days.
