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…
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This French Strawberry Cake will be your new favorite summertime treat. Reminiscent of a classic French Apple Cake it has a crumb that is sweet and 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.
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French Strawberry Cake
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
Nutrition
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
Rewari says
This turned out pretty good. Very light and buttery. Something I would make again. Thank you for the recipe.
foodtasticmom says
You’re welcome. Thank you for the review!
kitcheniest says
I’m not a fan of super sweet, and usually cut back on the sugar in any recipe. This I’ve made twice, just as written and it’s perfect! The first time I served, I had some freshly whipped cream to accompany but discovered I actually like it best without. The sprinkling of sugar makes a nice crispy “crust” and the inside is moist and just a bit custard- like. I use a springform pan and find it ideal. We’ll make this often – thank you!
foodtasticmom says
So happy to hear this. Thank you for taking the time to rate and review!!
Laura says
Hi, I’m going to make this tonight! I was just wondering about the black and yellow “subscribe” box at the top. There’s no “x” so I can’t delete it, even though I already subscribed. It makes my iPhone screen shorter.
foodtasticmom says
This is a good point. I’ll ask my web designer if there’s a way we can fix that. Thanks for pointing it out (and for being a subscriber). I really appreciate it!
Marybeth Phillips says
Made this today, OMG so good. Will definitely make again,
foodtasticmom says
Yay! Glad to hear this!
Gary Murphy says
I have made this four times now and it is my favorite cake recipe (I don’t like chocolate). Comes out perfect. A coarser organic raw sugar works best for sprinkling on the top. Another time I substituted fresh blueberries, but it took much longer to bake.
foodtasticmom says
Thank you for the feedback about the blueberries. I love hearing everyone’s positive experiences with this recipe!
Joellyn Moynahan says
I am going to make this French Strawberry Cake this weekend and I was wondering if you think it would be ok to make it in a divided scone pan. Your thoughts please. Thank you, Joellyn
foodtasticmom says
I’ve not tried that. But I’m pretty sure someone commented a while back that they made them as muffins. Just decrease the baking time accordingly. Come back and let us know how they turned out!
devolina says
Much thanks to you for the formula.
foodtasticmom says
You’re welcome.
Hannah says
Wow – this was a huge hit with my husband!
I made a couple of mistakes, like accidentally adding an extra 1/4 c. Sugar to batter instead of reserving (oops), and changes (I added about 1/2 tsp. princess cake and cookie emulsion) – it came out beautifully and was thoroughly enjoyed by my husband. Thanks for a keeper!
foodtasticmom says
I actually did the same recently – adding that extra quarter cup in the batter – and I should really know better! hahaha
I’m so glad you and your husband enjoyed the cake. Thanks for taking the time to rate and review!
Debbie says
I made this cake today and it was delicious, it was so moist my husband loved it. I will definitely be making this again
foodtasticmom says
So happy to hear this. I’m glad this cake will be a repeat recipe for you!
Toby says
This was very good and easy to make. Fresh strawberry taste with crunchy sugar crust top. We did not need any whipped cream on top.
foodtasticmom says
Glad you liked it!
Gina says
I’m a little late with this comment, but I’ve made this cake a dozen times. It’s seriously delicious. I’m very grateful to you for sharing the recipe. I tried with strawberries, apples and pinnaple… Pineapple being my favorite. I’m baking one right now with pecans, we’ll see how it comes out. Thanks so much!
foodtasticmom says
Oh my gosh, I’m not sure I’ve heard anyone else say they have tried pineapple in this cake! Do you use fresh or canned? Because now I have to try that myself!! 🙂
lw says
I began making this recipe about 3 years ago and it is now a tradition in May. We have fabulous fresh local strawberries and use those and make it 3-4 times during the month. It is my teenage son’s choice for his birthday cake. It is consistently delicious, unique, easy to make and my whole family loves it. I don’t write reviews often but this one is worth it!
foodtasticmom says
This just made my day! Thank you so much for taking the time to let me know what this cake has come to mean to your family. 🙂
Val says
I just made this today – wow it is delicious! Very easy to make and I baked it for 45 minutes.
foodtasticmom says
Thanks for adding your feedback Val, it’s much appreciated. So happy you enjoyed this cake!!
Inna says
I’ve made this recipe multiple times and every time it turns out perfect! Everyone who tries it, loves it and asks for the recipe! Last week when I made it my picky 5 year old ate half of it on his own!!! It is baking in my oven right now and my home smells heavenly. I doubled the recipe today and put it into an 11in baking pan. I hope it turns out! (I’m expecting for it to bake a little longer than usual.) thanks for an amazing recipe 😋
foodtasticmom says
Really appreciate this feedback Inna. Thanks so much for stopping by and letting us know how much you love this cake! 🙂
Melissa says
Can you use raspberries instead of strawberries?
foodtasticmom says
Yes. This cake works well with all sorts of fruit – raspberries, blueberries, peaches, fresh pineapple, apples, etc.
Kathy says
I made two of these for Father’s Days and received rave reviews – everything from “awesome cake, Grandma” to “amazing”, “11 stars” “wow, that is the best cake ever”. I’ll try it with different berries over the summer and peaches too when they are in season here. Absolutely delicious.
Thank you for the fantastic dessert.
foodtasticmom says
You’re welcome. Thanks for taking the time to share your experience! Always puts a smile on my face. 🙂
michelle y perry says
am wondering if there is a substiute for sour cream besides yougurt since I don”t use either of these when I bake or cook as I don’t like the taste of either. would cream cheese work in it?
foodtasticmom says
I understand that people don’t like the flavor of sour cream or yogurt, but when either are baked into a cake, the individual flavor of each goes away. I’ve not tried this recipe with cream cheese. So I can’t personally verify that it would be a good substitute. It might. But I don’t want to promise it. If you try cream cheese, please let us know how it turns out!
Peter says
THIS CAKE WAS AMAZING. I actually forgot to put the sour cream until I had already layered it into the oven pan. So I put it back onto the bowl and mixed it in. Cooked for 40 minutes. It still came out amazing. Just like you said, custardy in the middle but cooked enough that the toothpick came out clean. Next time I am adding vanilla ice cream. This was so easy to make.
NEW FAVORITE CAKE
foodtasticmom says
Love hearing that the recipe still worked even though you stirred the sour cream into it late. It really is the best cake! Thank you for taking the time to comment.
Laura Hampel says
Not only stunningly beautiful, so delicious! My go to cake when company comes! Thanks so very much!!
foodtasticmom says
You’re most welcome. Thank you for taking the time to rate and comment!
Rafael says
This French Strawberry Cake seems so delicious , will love to make this one . Thanks for sharing this one
foodtasticmom says
You’re welcome!
Rafael says
Thanks for sharing this French Strawberry Cake, seems so delicious , will definitely gonna try this.
foodtasticmom says
Glad to hear it. This cake is just amazing! Enjoy!
Tanya says
Can I use frozen strawberries? And what are the changes I need to incorporate in the recipe to use frozen strawberries?
foodtasticmom says
I have not tried using frozen strawberries, so I’m honestly not sure how to answer. This article talks about baking with frozen vs. fresh berries and might be helpful for you: https://blog.blueapron.com/a-guide-to-baking-with-frozen-berries/
If you don’t thaw them first, I would imagine the baking time needs to be increased. Come back and let me know if you try it and how it turns out for you!
Rafael says
Thanks for sharing this French Strawberry Cake recipe , this recipe seems so delicious . Will love to try this amazing one, just super excited to make this .
foodtasticmom says
You’re welcome, enjoy!