Pin
Share
Tweet
Jump to Recipe
Welcome! You are in for a treat with this French Strawberry Cake. Mixed in one bowl with the season’s freshest strawberries, this cake bakes up with a custardy middle and crackly, sugary top. This cake has thousands of fans. Read on to see why…
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
This French Strawberry Cake will be your new favorite summertime treat. Reminiscent of a classic French Apple Cake it has a crumb that is sweetand custardy with a top that bakes up light and crumbly. This cake is the perfect way to show off those fresh picked strawberries!
I have Southern Cast Iron magazine to thank for the original recipe. I picked up their Spring 2016 issue because the collection of recipes looked so irresistibly delicious. The Strawberry Skillet Cake was the first I chose to make but my cast iron skillet is much bigger than 9-inches in diameter. So I decided to see how this cake fared in a traditional 9-inch cake pan.
After being wowed by the look of it coming out of the oven my family and I were even more impressed with the taste. The cake is moist and custardy in the middle. I looked up the ingredients for a classic French Apple Cake and other than the addition of sour cream this is basically the same cake but with strawberries instead of apples. So I am calling it French Strawberry Cake.
Watch how to make French Strawberry Cake:
Helpful tips for making French Strawberry Cake:
- From the comments it is reinforced that oven temperatures vary wildly. My oven bakes this cake in about 40 minutes. For others they’ve left the cake in for much longer. The center of this cake when baked will still have a custard-like texture. Not raw but more moist than other cakes you may be used to.
- Be sure to dry your strawberries thoroughly before mixing them into the batter.
- Save a few strawberries (about 1/2 cup) to place on top of the cake before sprinkling it with sugar if you want the cake to look like the photographs.
- Use full-fat sour cream, not low fat.
- Full fat, plain Greek yogurt may be used as a substitute for the sour cream.
- Read the comments below for more helpful information regarding this cake.
- I bake the cake and serve it straight from the 9-inch baking pan. Find the baking pan I use for this cake here.
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure toPINand print this recipe!
Print Pin
4.91 from 110 votes
French Strawberry Cake
French Strawberry Cake makes a stunning presentation straight out of the pan it is baked in - plus it is mixed together in just one bowl. An easy and impressive cake for strawberry season.
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 8
Calories 430kcal
Author Jill McOwen
Ingredients
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh strawberries sliced
Instructions
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Fold in strawberries. Spread the batter in the prepared cake pan.
Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
Let the cake cool completely in the pan and slice and serve the cake from the pan.
Notes
I used a 9-inch, light silver metal cake pan for this cake. I also used fresh, not frozen strawberries.
The cake is meant to be "custard-like" in the middle. Not under baked but not "crumby" like a traditional cake.
Some people have reported needing to bake the cake longer than the recommended time of 35 - 40 minutes. Color of cake pans, size of strawberries and individual ovens will all factor into the correct baking time.
Nutrition
Calories: 430kcal
More strawberry recipes:
- Strawberry Shortcake
- Strawberry Shortcake Baked Donuts
- White Chocolate Strawberry Mini Cheesecakes
- Fresh Strawberry Cheesecake Pie
- Spinach Strawberry Salad
- Summer Broccoli Pasta Salad
Pin
Share
Tweet
Reader Interactions
Comments
Jess says
We have made this for two summers and just love it. Sweet but not too sweet. Could be eaten for a scrumptious breakfast.Reply
foodtasticmom says
I love a slice of this cake for breakfast! Thanks so much for taking the time to rate and review.
Reply
Roslyn Freeze says
I made a double recipe and found that it made three cakes. I use three heaping cups of strawberries that were imported from South Carolina, the very best I’ve ever tasted. I am just thrilled to have this recipe that I can share with my neighbors.
Reply
foodtasticmom says
Thanks for sharing your experience. This cake really is the best for showing off fresh strawberries like that. I’m so happy you appreciate it!
Reply
Ragan M says
-Please forgive my typos- I have cake in my mouth! 🤣😉Reply
foodtasticmom says
Love this! You’re welcome. 😉
Reply
Mia says
I made this for my mom & daughter (the biggest strawberry lover ever). We all loved it! They both asked that I make it again. Would it be possible to make this into mini muffins? My daughter’s 6th birthday is coming up and this would be a great class treat to share.Reply
foodtasticmom says
I’m not sure about mini muffins, but I think other readers have converted this cake recipe into regular sized muffins with success! One recipe of the French Strawberry Cake should yield 12 muffins. Here’s a great article that goes more in-depth about how to convert cake to cupcakes. Enjoy!
https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakesReply
Becky says
Did you make this as muffins? Wondering the same thing.
Reply
foodtasticmom says
I’ve not personally tried this but I think some other readers have. Here’s an article for how to turn cake into cupcakes – https://www.bhg.com/recipes/how-to/bake/convert-a-cake-recipe-into-cupcakes/
You should be able to follow my recipe and bake the batter in a muffin tin for about 15 – 20 minutes. Let me know how they turn out.Reply
Suzie says
Can you use canned strawberries?
Reply
foodtasticmom says
No I would not recommend it.
Reply
Paige Hill says
This is a 10!! Easy recipe and absolutely delicious! We’ll make this again soon.Reply
foodtasticmom says
Yay! So glad you all liked my cake!
Reply
Rosie Spain says
Could this be baked in a 9” springform pan? And use the sparkling sugar for sprinkling on top to give it more of a crunchy texture? I would think it would look amazing displayed on a nice cake plate or stand for a brunch.
Reply
foodtasticmom says
Yes. Other readers have successfully baked this cake in a springform pan. And I think sparkling sugar should work fine and look pretty!
Reply
Solsmiles says
Delicious!! Do you think peaches subbed in for strawberries would work? Fresh or frozen?Reply
foodtasticmom says
Yes I think peaches would work. Since this recipe is written for fresh strawberries, I would use fresh peaches. Hope you like it!
Reply
Denise says
I’m having my “girls” over for breakfast next weekend and plan on trying this in individual ramekins. AND making it triple berry, fingers crossed they like it
Reply
foodtasticmom says
Oh that is a great idea!! Have fun.
Reply
Donna says
This is a delicious, easy dessert. I love a recipe that uses fresh fruit and I see from other comments, just about any fresh fruit will work. I will try apples & peaches when in season. My 2 years old grand daughter loved it so much that she asked for it for her 3rd birthday cake this weekend!
First time I made it I thought it was under baked but in hind sight I needed to be more patient and not cut into it so quickly (hard as it is cuz it’s so yummy). It sets up nicely after cooling completely.Reply
foodtasticmom says
Awe, that makes me so happy to hear that your grand daughter requested it for her birthday cake!! The cake is a little more custardy in the middle than some. But yes allowing it to fully cool helps a lot. Thanks so much for taking the time to leave such a nice review!
Reply
Elizabeth Connolly says
This recipe was phenomenal. I needed to use a whole container of strawberries before they turned. So glad to I close this to do the trick! I topped it with lemon whipped cream. Perfection.
Reply
foodtasticmom says
Happy you had such a great experience with this cake. Lemon whipped cream sounds fantastic too!
Reply
Lind says
Delicious Will make again. Would like to try black berries!
Reply
foodtasticmom says
The blackberries right now (at least in Ohio) are fabulous! That would be so good!
Reply
Jennifer Brooks Esperanza says
How would you store this? Counter or Fridge
Reply
foodtasticmom says
I personally like the leftover cake cold. You can store it on the counter, be sure and keep it sealed with plastic wrap for up to two days. But I like to store it in the refrigerator too, also covered well. Both work.
Reply
Kristen says
This is my absolute favorite cake now! So grateful I found this recipe. I often have to make two so we can have leftovers. How do you recommend storing it?Reply
foodtasticmom says
So happy to hear this! I keep it covered on the counter (in the pan, cover with plastic wrap) for a couple of days. Longer than that (up to five days), refrigerate it. I personally like the leftover cake cold!
Reply
Jan says
I love this recipe so much! I’ve made it four times in the last month and a half! How long is the cake good for? I baked it on Thursday afternoon for an event that got cancelled. I can take it to a friend’s house on Saturday. Will it be ok to wait two days? If so, should I store it in the fridge or freezer? Can it be frozen?Reply
foodtasticmom says
I would store it in the fridge. I think it’s good cold. But you can leave it out before serving to bring it to room temperature. For just two days I wouldn’t mess with freezing it. Probably any longer than 4 days, then you should freeze it. Wrap it in plastic wrap first before putting it in the freezer.
Although to be honest, I’d rather bake another cake than freezing the leftovers. So happy you love it!Reply
Jen says
6 year old decided he doesn’t like strawberries anymore so had a container. No ingredients for the usual strawberry desserts so tried this. It came out looking like a magazine cover and it tastes amazing. My husband has proclaimed it his favorite cake.Reply
foodtasticmom says
Isn’t that just like a six year old?? lol So happy you had a reason to try my cake. Thanks for such a great review!
Reply
« Older Comments
Trackbacks
[…] French Strawberry Cake by Foodtastic Mom: Mixed in one bowl with the season’s freshest strawberries, this cake bakes up with a custardy middle and crackly, sugary top. […]
Reply
[…] French Strawberry Cake – Foodtastic Mom […]
Reply
