French Strawberry Cake

French Strawberry Cake entered my kitchen on a quiet spring afternoon when I had a bowl of fresh strawberries that needed using and a craving for something light but buttery. I remembered a simple French-style cake recipe I had tucked away and I decided to fold in sliced berries and sprinkle the top with a bit of sugar. It baked up golden and slightly crisp on the outside with a soft, moist crumb inside—and those sweet strawberries turned jammy and bright. It was love at first bite.

Ever since that day, I make this French Strawberry Cake whenever strawberries are in season and I want a dessert that feels elegant without much fuss and it’s perfect for tea time and brunch or just an afternoon treat and I love how the fruit melts into the cake as it bakes and a light dusting of powdered sugar finishes it off beautifully every time.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Gives the cake its tender, sturdy base
• Baking powder – Lifts the batter and makes it light and fluffy
• Salt – Enhances flavor and balances the sweetness
• Unsalted butter – Adds rich flavor and a delicate, moist texture
• Granulated sugar – Sweetens the batter and caramelizes slightly on top
• Eggs – Help the cake rise and add structure
• Vanilla extract – Rounds out the sweetness with a lovely aroma
• Sour cream or yogurt – Keeps the crumb soft and moist
• Fresh strawberries – The star of the cake, baked right into the top and throughout
• Powdered sugar – Adds a beautiful finish for serving

Tools You’ll Need

• Mixing bowls – For combining the wet and dry ingredients separately
• Whisk – Useful for blending the dry ingredients evenly
• Hand mixer or stand mixer – Creams the butter and sugar to fluffy perfection
• Spatula – Helps fold in ingredients gently
• 9-inch round cake pan – The perfect size for a classic French-style cake
• Knife – For slicing the strawberries
• Sifter – Optional, for dusting powdered sugar on top
• Oven – Where the cake bakes to golden perfection

Instructions

Step 1:

I preheat the oven to 350°F and butter a 9-inch round cake pan, then line the bottom with parchment paper for extra easy removal.

Step 2:

In a small bowl, I whisk together the flour, baking powder, and salt and set it aside.

Step 3:

In a large bowl, I beat the softened butter and sugar until it’s light and creamy. This takes about 3–4 minutes.

Step 4:

I add in the eggs one at a time, beating well after each, then I stir in the vanilla extract.

Step 5:

Next, I mix in the sour cream or yogurt, which keeps the cake nice and moist.

Step 6:

I gradually add the dry ingredients to the wet mixture and mix until just combined—being careful not to overmix.

Step 7:

I pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8:

I gently press sliced strawberries into the top of the batter, arranging them evenly.

Step 9:

I bake the cake for 40–45 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Step 10:

Once cooled, I dust the top with powdered sugar and serve slices as-is or with a dollop of whipped cream.

Tips

If your strawberries are extra juicy, I like to pat them dry before adding them to the batter to keep the cake from becoming too wet. You can swap in raspberries or blueberries for a twist, and I sometimes add a hint of lemon zest for brightness. If you’re baking in advance, this cake keeps well covered at room temperature for a day or two.

Ways to Serve

I love serving this French Strawberry Cake slightly warm or at room temperature with a side of whipped cream or crème fraîche. It’s perfect for brunch, afternoon tea, or as a light dessert after dinner. For a summery touch, pair it with fresh mint and extra berries on the side.

Frequently Asked Questions

Can I use frozen strawberries in this French Strawberry Cake?

Yes, but make sure to thaw and drain them first to prevent too much moisture from making the cake soggy.

Can I make French Strawberry Cake ahead of time?

Definitely. Bake it the day before and store covered at room temperature. Dust with powdered sugar just before serving.

How do I store leftover French Strawberry Cake?

Keep it covered at room temperature for 1–2 days or refrigerate for up to 4 days. Bring to room temp before serving.

See You in the Kitchen

I hope you give this French Strawberry Cake a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite spring or brunch board.

Happy Cooking!

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