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Home » Seasonal » French Strawberry Cake

June 2, 2016

French Strawberry Cake

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Made in one bowl. So easy but so impressive! #frenchstrawberrycake #cakerecipes #strawberryrecipes #dessertrecipes #valentinesday #datenight #strawberrycake via @foodtasticmomMade in one bowl. So easy but so impressive! #frenchstrawberrycake #cakerecipes #strawberryrecipes #dessertrecipes #valentinesday #datenight #strawberrycake via @foodtasticmomMade in one bowl. So easy but so impressive! #frenchstrawberrycake #cakerecipes #strawberryrecipes #dessertrecipes #valentinesday #datenight #strawberrycake via @foodtasticmom

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…

slice of french strawberry cake on plate with whole strawberry and whipped cream

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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!

overhead view of french strawberry cake in pan

 

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.

overhead view of french strawberry cake slice

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.

side view of french strawberry cake in pan

 

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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Made in one bowl. So easy but so impressive! #frenchstrawberrycake #cakerecipes

French Strawberry Cake | Foodtastic Mom #frenchstrawberrycake #cakerecipes

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French Strawberry Cake
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4.9 from 86 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
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 430kcal

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
French Strawberry Cake

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

 

Related Posts

  • Strawberry Shortcake Baked DonutsStrawberry Shortcake Baked Donuts
  • Molten Chocolate Lava CakesMolten Chocolate Lava Cakes
  • White Chocolate Strawberry Mini CheesecakesWhite Chocolate Strawberry Mini Cheesecakes
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Filed Under: dessert, Favorites, Seasonal Tagged With: dessert

Reader Interactions

Comments

  1. Sarah @ Champagne Tastes says

    June 2, 2016 at 1:11 pm

    This looks AMAZING!!! I love French cobbler.. this looks just as delicious. I’m going to need to have recipes stockpiled for summer strawberries yum.

    Reply
    • foodtasticmom says

      June 3, 2016 at 10:57 pm

      I always look forward to strawberry season, thanks Sarah!

      Reply
      • Laurie says

        August 12, 2018 at 4:26 pm

        5 stars
        I made this cake using GlutenFree flour for the first time….it is amazing and so so good! Nailed it on the first try!

        Reply
        • foodtasticmom says

          August 24, 2018 at 11:18 am

          So happy to hear this recipe works with gluten free flour too. Glad you liked it and thank you for commenting!

          Reply
    • JoAnn. Rudolph says

      March 9, 2017 at 8:49 pm

      I love strawberry s I am going to try it at my next party.i wish I VB knew how to print it.i don’t think my printer is on this.

      Reply
      • foodtasticmom says

        March 21, 2017 at 6:25 pm

        Even if the printer icon isn’t working you could print from the top under “file”. Or maybe screen shot the recipe and print that way? Hope it works!

        Reply
    • Kathy bal says

      August 9, 2018 at 4:34 pm

      5 stars
      This cake is amazing and so delicious

      Reply
      • foodtasticmom says

        August 10, 2018 at 12:16 pm

        Thank you!

        Reply
  2. Ksenia of At the Immigrant's T says

    June 2, 2016 at 2:05 pm

    This cake is simple, seasonal and harkens to traditional French recipes. I can’t imagine a better thing to eat in summer.

    Reply
    • foodtasticmom says

      June 3, 2016 at 10:56 pm

      Thank you so much Ksenia 🙂

      Reply
  3. Ali @ Home & Plate says

    June 2, 2016 at 2:09 pm

    I just went strawberry picking and needed a way to use these berries. This looks like the perfect recipe. Easy instructions and perfect for summer.

    Reply
    • foodtasticmom says

      June 3, 2016 at 10:56 pm

      That’s so great – I hope you enjoy it as much as we did!

      Reply
    • Doris E. says

      December 27, 2019 at 1:38 pm

      5 stars
      This is my go-to cake for either company or just my husband and me as it turns out well every time. I even substitute berries; today I used blueberries. It is absolutely delicious any way you make it or slice it!

      Reply
      • foodtasticmom says

        January 3, 2020 at 10:37 am

        Love hearing that you’ve made it multiple times. Thank you!

        Reply
      • Paula B says

        May 20, 2020 at 9:02 am

        Good to know about using other berries. I have some blackberries I want to use up this week. Thanks for mentioning the option!

        Reply
        • foodtasticmom says

          May 20, 2020 at 9:21 am

          You’re welcome. Enjoy!

          Reply
      • Ljn says

        July 21, 2021 at 10:27 pm

        5 stars
        Me too! I’ve made this cake quite a times and it always turns out great!

        Reply
  4. Melissa Duff says

    July 16, 2016 at 8:51 am

    I made this recipe last week to test it out for a party I’m throwing today. It was amazing! I making it again today. I recommend doing the good old jiggle test rather than inserting a toothpick because the crusty top gave me an incorrect impression that the cake was done before it actually was. Other than that, it was perfect!

    Reply
    • foodtasticmom says

      December 12, 2016 at 12:11 am

      Great advice about the jiggle test Melissa. So glad it turned out and you liked it. Thanks for commenting!

      Reply
    • Marcy says

      June 13, 2018 at 4:19 pm

      Did it kerp well? How many days ahead did you make ot?

      Reply
    • Kimberly B says

      May 9, 2019 at 2:21 pm

      What exactly is the jiggle test? Thank you,
      Kimberly B.

      Reply
      • foodtasticmom says

        May 9, 2019 at 3:16 pm

        When you take a cake out of the oven, and it is still not baked, the middle will still move a lot or “jiggle” when you shake the pan.

        Reply
  5. Kristen (amindfullmom) says

    August 24, 2016 at 9:11 pm

    This looks incredible! I love the crackly top! Pinning!

    Reply
    • foodtasticmom says

      December 12, 2016 at 12:12 am

      Thanks so much Kristen, I really appreciate the comment and pin!

      Reply
  6. Marn says

    December 27, 2016 at 9:11 pm

    Thanks for sharing. I’ll be trying the apple version too. I’m sure that it would be a winner with peaches as well.

    Reply
    • foodtasticmom says

      February 26, 2017 at 7:04 pm

      I love the idea of using peaches in this cake. Totally doing that this summer 🙂

      Reply
      • Tabitha says

        August 9, 2017 at 12:22 pm

        About to try it with peaches!! So excited!

        Reply
      • Karen says

        August 6, 2019 at 7:50 am

        Have you tried it with apples or peaches? Or any other fruit? Just substitute the other fruit and no other changes?

        Reply
        • foodtasticmom says

          August 6, 2019 at 5:14 pm

          I have tried it with both apples and peaches. No other changes need to be made. They are both delicious as well!

          Reply
        • Kelly says

          May 13, 2022 at 6:42 pm

          5 stars
          I made it with lemon zest & lemon juice + blueberries and OMG so delicious!!!

          Reply
          • foodtasticmom says

            May 14, 2022 at 2:26 pm

            Love to hear this, and I love blueberries and lemon together. Thanks for sharing your positive experience with my cake recipe!

  7. Susan says

    January 19, 2017 at 6:01 pm

    Just stumbled upon this recipe and cannot wait to give it a try! I’m wondering about the whipped cram in the mason jar. What would be the measurements for the cream and sugar? Sorry new to cooking….

    Reply
    • foodtasticmom says

      January 20, 2017 at 8:20 pm

      It depends on the size of your jar. I’d start with 1/2 cup of cream with 1 tablespoon of powdered sugar. If your jar is bigger you could probably use one cup of cream and 2 – 3 tablespoons of sugar. It depends on how sweet you like your whipped cream. I like mine just lightly sweet. You can always add more. But generally the ratio I use is 1 tablespoon of sugar to 1/2 cup of cream.

      Reply
      • Anita chapman says

        May 23, 2019 at 10:35 am

        How well does this cake freeze?

        Reply
        • foodtasticmom says

          May 23, 2019 at 11:39 am

          I don’t know because I personally have not tried freezing it myself. Here’s a great guide for how to properly freeze a single layer cake – http://www.cakeboss.com/Cake-Stuff/how-to-freeze-your-cakes-the-right-way

          Reply
          • Rosie says

            June 6, 2021 at 10:53 am

            5 stars
            I have made this cake two times in two weeks. It has never had a chance to make it to the freezer. The cake is gone in 24 hours. Thanks for this lovely recipe. It is definitely a hit with my family!

          • foodtasticmom says

            June 6, 2021 at 5:14 pm

            I absolutely love how popular this cake recipe is. Thank you so much for taking the time to share your experience with it!

  8. ibtissam says

    February 12, 2017 at 2:55 pm

    I tried it. Delicious, thank you 🙂 I am going to try it now with raspberries and maybe some blueberries 🙂

    Reply
    • foodtasticmom says

      February 16, 2017 at 8:38 pm

      Great! I’m so glad you like it! Let me know how it works with the different berries. I think it’s a good idea to switch it up 🙂

      Reply
  9. Allison says

    February 17, 2017 at 9:18 am

    This was AMAZING. Made it last night for a dinner party with friends and on the first bite everybody went “whoa.” Storing this one away for sure!

    Reply
    • foodtasticmom says

      February 17, 2017 at 9:55 pm

      Awesome! This makes me so happy to hear. Thank you 🙂

      Reply
    • Linda says

      June 22, 2021 at 8:22 pm

      5 stars
      I made this a few weeks ago with local strawberries . It was wonderful! Today I made it with peaches. Also wonderful. This is definitely a keeper

      Reply
      • foodtasticmom says

        June 22, 2021 at 9:27 pm

        This cake is so popular. I never get tired of getting these positive reviews though. Thanks very much!!

        Reply
  10. Cari says

    February 20, 2017 at 7:44 pm

    Just made this today! It is delicious!!!! Does it need to be refrigerated? It should last a while in my house as I am the only one who likes strawberries!

    Reply
    • foodtasticmom says

      February 23, 2017 at 10:31 am

      Yay, so glad you liked it. I think that yes after a day it should be refrigerated. And make sure to seal it well before you put it in the refrigerator. Thanks for stopping by to give me feedback 🙂

      Reply
  11. Diana says

    February 25, 2017 at 2:04 am

    Tried this yesterday. The cake tasted great, but didn’t have the crackly top. It came out flat topped, even though I followed the recipe exactly. I wonder why!

    Reply
    • foodtasticmom says

      February 25, 2017 at 8:40 am

      I’m glad the taste was great! Did you sprinkle the sugar on top before baking? I’m not an expert so I’m not quite sure. Differences in humidity could have an effect on it possibly. Kind of like humidity effects a pie crust and how much water you need to add to the dough. That is my best guess.

      Reply
  12. Donata says

    February 27, 2017 at 4:38 am

    How much weight is 1 stick of butter? Because i’m from the Netherlands and we have sticks of 250gr

    Reply
    • foodtasticmom says

      March 2, 2017 at 9:24 pm

      1 stick is 8 tablespoons. Each tablespoon is 1/2 ounce which would be 15 grams. So one stick of butter would be 120 grams.

      Reply
  13. Danielle says

    February 28, 2017 at 9:40 pm

    I’ve been cooking for 80 minutes now at 350 in a 8.5″ metal cake pan and the center is STILL wet and uncooked. The edges keep getting more brown. I’ve never had to double the cooking time on baked goods (maybe meats). Help!

    Reply
    • foodtasticmom says

      March 2, 2017 at 9:19 pm

      Did you use fresh strawberries, not frozen? The only think I could think of is the high water content in store-bought frozen strawberries would definitely affect the baking. Otherwise it should have been fine. I’ve made this cake many times according to the directions I published and never had an issue. Always used fresh strawberries. I hope that helps. I’m so sorry you had issues!

      Reply
  14. Annamarie says

    March 3, 2017 at 8:35 am

    Can you use a square cake pan? Will it still cook the same?

    Reply
    • foodtasticmom says

      March 3, 2017 at 11:52 am

      I had to look this up. According the chart here (http://dish.allrecipes.com/cake-pan-size-conversions/) one nine-inch round cake pan holds 6 cups of batter. But a 9-inch square cake pan holds 8 cups. And if you notice in the chart they don’t “convert” a round baking pan to a square – only to other “rounds”. So I would have to say no, it’s not a good idea and wouldn’t work 🙂

      Reply
      • Louisa says

        June 15, 2017 at 11:57 pm

        5 stars
        I made this recipe today in a 9″ square pan and it turned out fantastic! My stepson was helping me and he said he preferred the square pan to the round one and he told me it would be fine as I told him I was nervous about using the wrong shaped pan, and turns out he was right!

        Reply
  15. Danielle says

    March 3, 2017 at 4:15 pm

    Do you think this recipe would work for cupcakes? I have been requested to make fresh strawberry cupcakes for a birthday party and this looks delicious!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:32 pm

      I am not positive but you could try. This amount of batter should fill 18 standard cupcake cups. Check out this article on converting a cake recipe to cupcakes. http://www.bhg.com/recipes/how-to/bake/convert-a-cake-recipe-into-cupcakes/

      Reply
  16. Sam says

    March 5, 2017 at 8:54 pm

    I had the same issue as the above poster. Cake was still wet even at 45 minutes. I am putting it back in for 20 minutes. Sides have already browned so I don’t think this will turn out well. I’m in salvage mode now. 🙁

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:28 pm

      I’m wondering what causes the extra moisture and for it not to bake as well? I’m sorry you had that experience with this recipe.

      Reply
      • mary says

        July 1, 2019 at 10:14 pm

        It’s the strawberries. Most recipes have you dry out some of the moisture in the strawberries first by putting them in the oven at 300 for 20 minutes

        Reply
      • Donna says

        July 7, 2020 at 6:13 pm

        I’m wondering if altitude may be having this effect on baking twmp/times?

        Reply
        • foodtasticmom says

          July 12, 2020 at 11:21 pm

          This is a very good point. I feel like that might have been addressed in some of the comments. But yes, I’m sure it can have an effect and does… based on the wide range of baking times people have reported to me over the years.

          Reply
  17. Melanie says

    March 7, 2017 at 1:29 am

    This is currently in the oven and smells AMAZING! Super easy to make. Can’t wait to taste it! I am using a convection oven and I’m already at almost 40 mins bake time (usually convection takes half the time). I am using the jiggle test method…
    Thank you for sharing this beautiful cake recipe.

    Reply
    • Melanie says

      March 7, 2017 at 9:00 pm

      Just to add – it is Delicious! I think I may have overcooked it waiting for the toothpick test to come out clean. I think it doesn’t have to be clean – but not totally wet. The jiggle test was probably the better indicator. Anyhow, it is amazing and easy. Make sure to spread out the strawberries evenly or risk getting a cake-only bite, which is still yummy. Thank you for this! I can’t wait to impress my dinner guests “look what I can do!” 🙂

      Reply
      • foodtasticmom says

        March 21, 2017 at 6:27 pm

        Great tips Melanie. Thanks so much for the positive comment and so glad you liked it!

        Reply
      • LisaMarie says

        April 3, 2021 at 9:57 pm

        5 stars
        I made it tonight but accidentally put more sugar in top than it called for.. it looks and smells amazing. I cooked it for 55 minutes and no juggling… so hopefully the family loves it tomorrow for Easter Dinner

        Reply
        • foodtasticmom says

          April 15, 2021 at 4:13 pm

          Thank you for taking the time to rate and comment. What did your family think?

          Reply
  18. Amanda Bartz says

    March 9, 2017 at 10:30 am

    How many servings does this cake make?

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:25 pm

      Six very generous slices or eight smaller slices.

      Reply
  19. Carly says

    March 9, 2017 at 7:34 pm

    I used pie glass pan to bake it and it came out perfectly! And I’m curious will it go well for blueberry Leno?? Thanks!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:23 pm

      I have made it with fresh sliced apples. I’m sure blueberry and lemon would translate well too. Good to know it can be made in a glass pie pan too. Thanks for the comment!

      Reply
  20. P Preston says

    March 11, 2017 at 1:06 pm

    I made this for a friend to take home but i was nota able to get it out if the pan. I let it cool completely because I noticed it was sinking as it cooled so I didn’t want to disturb it but it was stuck when I turned it upside down. I sprayed my pan with bakers spray so it shouldn’t have been an issue. Just looking for a guideline for removing the cake from the pan. Thanks!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:22 pm

      I should edit the instructions because I’ve only ever let it cool in the pan and served it directly from the pan. I would say that if you want it to remove easily to line the bottom of the pan with parchment paper and then grease and flour the pan (not just cooking spray). That’s what all the pros do! Hope that helps.

      Reply
      • robin j henderson says

        May 26, 2021 at 4:58 pm

        My family loves this recipe. I think it has become our #1cake.
        We bake it in a springform pan so it comes out of the pan easily for serving even if it is custardy in the middle. I think we actually prefer it that way…we have had it in different degrees of creaminess in the middle.

        Reply
        • foodtasticmom says

          May 27, 2021 at 10:59 am

          I’ve heard lots of people using a springform pan for this cake. I think it is a fantastic idea! Thanks for taking the time to comment!

          Reply
        • Jacqueline says

          April 10, 2022 at 4:14 pm

          I have really been wanting to try this with a springform and set it on a cake plate. Do you find it holds its shape well?

          Reply
          • foodtasticmom says

            April 11, 2022 at 10:31 am

            I’m positive others have baked this cake in a springform pan with success. So the answer is yes.

    • T Jones says

      June 12, 2017 at 2:51 am

      5 stars
      I have made this several times and always use a 9″ spring form pan and line the bottom with parchment as well as spraying everything with coconut oil prior to pouring the mix to bake it. I also used half the amount of sour cream and used buttermilk for the other half because I love what buttermilk adds to my baked goods.

      Reply
      • foodtasticmom says

        June 12, 2017 at 9:25 am

        Sounds great! Thanks for the positive rating and the tips 🙂

        Reply
  21. Janet Brown says

    March 11, 2017 at 5:27 pm

    I am thinking this would also be very good with blueberries or peaches. This is something that will remain in my deserts for light & fluffy.

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:20 pm

      Yes I agree. I’ve made it with fresh sliced apples and it turned out just as good. So I want to try other fruit as well 🙂

      Reply
      • Julie G says

        July 12, 2018 at 6:59 pm

        5 stars
        Did you use the same amount of apples when you tried it?

        Reply
        • foodtasticmom says

          July 21, 2018 at 10:54 am

          This is how I made it with apples. I used 3 small apples. You could use four apples and leave out the pecans if you want to. Also the bourbon is optional.

          Reply
  22. Diana Murray says

    March 13, 2017 at 5:43 pm

    Made this cake yesterday, used frozen strawberries but the result was still so good. I’m sure it will be a favourite in our house, am going now to buy more frozen red globes of summer!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:16 pm

      That is so good to know because I was sure that frozen strawberries would make the cake to “wet”. So glad it turned out for you!

      Reply
  23. Debby says

    March 14, 2017 at 1:04 pm

    Help the recipe doesn’t say whether or not you take the cake out of the pan to finish cooling or not . I’m literally along it now and really need to know thank you. It looks and smells wonderful

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:15 pm

      Sorry for the late reply. My website used to alert me when I had replies but doesn’t anymore! I cool it in the pan. I’ll go back and edit to say that.

      Reply
    • Gale Crudup says

      July 10, 2019 at 6:50 am

      Do you apply the extra fresh strawberries on top for presentation before baking or after?
      Thanks!
      Can’t wait to try!
      Gale

      Reply
      • foodtasticmom says

        July 11, 2019 at 4:55 pm

        Sorry for the lateness of my response. You apply them to the top before baking. Enjoy!

        Reply
  24. Pam I says

    March 15, 2017 at 10:37 am

    I made this yesterday and so easy and so good. Thanks, will be making again for sure!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:14 pm

      Wonderful. So happy it turned out well for you!

      Reply
  25. Rob c says

    March 15, 2017 at 7:54 pm

    Absolutely amazing- cake was soft and very moist and all around just perfect strawberry’s did not sink- I always add extra vanilla and it worked perfectly- will continue to make this recipe, even without strawberry’s !!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:14 pm

      Yay so glad you liked it! Thanks for the positive comment.

      Reply
  26. Maja says

    March 18, 2017 at 1:06 pm

    omg, this was amazing! Thank you for the recipe!

    I may try the recipe with apples, maple extract and sugar cinnamon topping.

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:11 pm

      I love the sound of that combo! I actually did something similar. Check out my recipe for “Kentucky Apple Skillet Cake”

      Reply
  27. Mary Swanzy says

    March 18, 2017 at 3:12 pm

    This recipe was great!!! I added about 1/2 tsp of nutmeg to the batter, and I sliced the strawberries a bit smaller, just to guarantee some in every bite. I thought it was great and plan to make it again!!

    THANK YOU!!

    Reply
    • Mary Swanzy says

      March 18, 2017 at 3:13 pm

      I also used a square 8 in pan, and it turned out great!

      Reply
      • foodtasticmom says

        March 21, 2017 at 6:03 pm

        Good to know it worked in a square pan. Thanks and I’m glad you liked it!

        Reply
    • foodtasticmom says

      March 21, 2017 at 6:04 pm

      Wonderful. So happy to hear all these positive comments. Thank you Mary!

      Reply
  28. Diane says

    March 18, 2017 at 9:36 pm

    Taste so good! Will be making many times. Turned out perfectly.

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:03 pm

      Great thank you Diane!

      Reply
  29. Debbie says

    March 19, 2017 at 5:54 pm

    Absolutely lovely. Made today for dessert at a friend’s house. Everyone loved it. I used a ceramic dish instead of aluminum because it was a gift from the friend’s we visited. Other than having to bake 15 minutes extra, I followed the recipe exactly. Perfect. So now we have come home and I just put another one in the oven for dessert!

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:02 pm

      Wonderful. So glad you enjoyed it!

      Reply
  30. Laura says

    March 21, 2017 at 10:04 pm

    Hello! A friend gave me a huge bowl of strawberries that had to be used or frozen or they’d be too old in just a day or two. I clean and cut them up and put them in the freezer to give me time to think of a way to use them. I’d love to give this recipe a try, but I’m worried that because I froze them I’ll have problems with a wet center that doesn’t cook like a few other commenters. Do you think I could thaw them and pat excess moisture off of them with a paper towel? I guess I could use them for smoothies, but good cake looks so good! Thanks for your input!

    Reply
    • foodtasticmom says

      March 23, 2017 at 7:25 pm

      I was thinking the same thing. But if you read down in the comments, another follower actually used frozen strawberries in this recipe and said it turned out great! The extra moisture was what I worried about. I’d say if the berries were frozen from fresh just mix them in the batter and bake. It might take a little longer for the baking time but it should (fingers crossed) be OK. Let me know!

      Reply
  31. Ann says

    March 25, 2017 at 6:14 am

    I made this yesterday and it was a hit. Absolutely delicious. My 14 year old grandson (very picky) ate it and even said it was good. So glad I found your website.

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:36 am

      Wonderful thank you so much Ann 🙂

      Reply
  32. Amanda says

    March 25, 2017 at 12:58 pm

    Could you substitute the sour cream for Greek yogurt?
    If so would the amount still be the same?

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:36 am

      Yes I think that would be a good substitute and stick with the same amount.

      Reply
  33. Lori says

    March 26, 2017 at 3:32 pm

    Used 1/2 butter and 1/2 cream cheese. Used 1/2 cup Zsweet sugar alternative and just 1/4 cup sugar. Used 1/3 cup whole wheat flour for part of the flour.. Only sprinkled a little Zsweet on top. I had a can of peach slices I needed to use, so I subbed those for the strawberries lol. Only thing for my taste, is I’d use 1/2 tsp salt next time (1/4 tsp more than called for.) Even with all these adjustments, this was great! My oven runs hot. 35 minutes was perfect. Thanks for this great recipe 🙂

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:33 am

      That’s great. I love when people get creative in their own kitchens. Love using peaches too!

      Reply
  34. Cassie Smallwood says

    March 28, 2017 at 6:03 pm

    This looks to die for! Will be a great dessert for spring! Thanks for sharing!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:32 am

      You’re welcome and thank you for the positive comment!

      Reply
  35. Jennifer @ Show Me the Yummy says

    March 29, 2017 at 3:59 pm

    Such a gorgeous cake!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:32 am

      Thank you Jennifer 🙂

      Reply
  36. Megan @ MegUnprocessed says

    March 30, 2017 at 10:17 am

    Those strawberries look delicious – great video!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:31 am

      Thanks so much Megan!

      Reply
  37. Lane & Holly @ With Two Spoons says

    March 30, 2017 at 11:46 pm

    What a beautiful cake! Looks delicious!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:31 am

      Thank you it really is 🙂

      Reply
  38. Madi says

    March 31, 2017 at 5:58 pm

    This cake is so gorgeous! I’m so excited to make it!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:31 am

      Thank you Madi!

      Reply
  39. Jocelyn Hutton says

    March 31, 2017 at 7:16 pm

    Love this recipe it turns out delicious every time l

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:31 am

      Thank you Jocelyn!

      Reply
  40. Angie says

    March 31, 2017 at 7:32 pm

    Made it. It is scrumptious!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:31 am

      Awesome. Thanks for the comment!

      Reply
  41. Angela says

    April 3, 2017 at 2:03 pm

    This looks amazing!!! Do you think this recipe would turn out in the throw away aluminum pans? I wanted to make a few & give them to family. I’ve never had much luck using them..especially with breads, so let me know what you think. Tysm!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:30 am

      I think the cake would be just fine baking in a foil pan. Good idea!

      Reply
  42. Tammy says

    April 4, 2017 at 4:05 pm

    I have this cake baking right now, it smells heavenly in here!

    Reply
    • foodtasticmom says

      April 5, 2017 at 9:30 am

      It does smell wonderful. Hope you like the taste too!

      Reply
  43. Shaunna says

    April 5, 2017 at 11:35 pm

    I’m about to make this for the second time! My family loved it so much that they asked me to double the recipe to make a bigger cake. What are your thoughts? Will that work?

    Reply
    • foodtasticmom says

      April 17, 2017 at 3:56 pm

      I’d be concerned about making one big cake as there have been a few comments about the center being difficult to get “done” in some people’s ovens. So I’d just make two separate cakes 🙂

      Reply
  44. Laura says

    April 15, 2017 at 5:44 pm

    I’ve made this 3 times already. Thank you for the recipe! Absolutely delicious. Everyone had loved it. It reminds me of strawberry shortcake. Like others have noted,testing with a toothpick isn’t the best way to go because it is so custardie. It takes 42 min in my oven.

    Reply
    • foodtasticmom says

      April 17, 2017 at 3:59 pm

      I’m so glad you like this cake. Good to know about the time. I know ovens can vary quite a bit!

      Reply
  45. Jen says

    April 15, 2017 at 7:00 pm

    Im at 45 minutes and still very much raw in center… Yes I used fresh strawberries. Hope this turns out as it’s Easter dessert.

    Reply
    • foodtasticmom says

      April 17, 2017 at 3:59 pm

      I hope it turned out for you Jen! I guess there is quite a bit of variance in how everyone’s ovens bake.

      Reply
  46. Jan Lynch says

    April 16, 2017 at 9:46 pm

    I made this today for Easter. The cake was delicious! It looked nothing like your picture. Mine was really dark. It wasn’t light like your cake. I wonder if anyone else’s came out different.

    Reply
    • foodtasticmom says

      April 17, 2017 at 4:01 pm

      What color was your pan? I wonder if that had anything to do with it? Mine was a silver pan. I know dark pans can sometimes make the cake brown more.

      Reply
    • Lynda says

      June 25, 2017 at 4:27 pm

      Or guessing how many strawberries in 16 oz. Help,

      Reply
      • foodtasticmom says

        June 27, 2017 at 12:06 pm

        Depends on size. I bought a standard 16 oz. container at the store. Maybe 12 – 15 decent sized strawberries?

        Reply
  47. Sandra says

    April 17, 2017 at 9:17 pm

    Made this for Easter, the night before, used fresh strawberries, and used the 9 inch cake pan, and the batter overflow the pan why? I used all the strawberries in a 16oz. container like it called for. Plus had to cook it longer to almost 55 min. It smell and taste really good, but I might cut down on the strawberries the next time I make it. Also will be trying it with apples when my trees are fill with fresh apples this fall.

    April 17, 2017

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:37 am

      I make a Kentucky Apple Skillet Cake – same recipe using apples and it is delicious! I’m sorry you had trouble. Everyone’s ovens are definitely treating this recipe differently. Other people have had to bake the cake longer than I had to as well.

      Reply
  48. Heather @ Dredge and Drizzle says

    April 18, 2017 at 12:31 pm

    Hey Jill! I’m stopping by other blogs saying hi to fellow bloggers who are also attending EFC in a couple weeks. I can’t believe it’s almost here!

    I saw this cake and OMG. I had to schedule it to a few of my boards. Gotta get the ol’ springform pan out!

    Hope to meet you at the conference!

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:35 am

      Sorry, just now seeing this comment. Did you enjoy the conference? I sure did!

      Reply
  49. ANNA RODRIGUEZ says

    April 18, 2017 at 10:14 pm

    How far in advance can this be made?

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:35 am

      No more than a day

      Reply
  50. mushfika says

    April 20, 2017 at 9:38 pm

    Hi can’t wait to make this I just wanna know if the sugar you used in the recipe is icing sugar of normal sugar thanks…

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:34 am

      So sorry for the late reply. The recipe uses granulated (normal) sugar.

      Reply
  51. Sherry says

    April 26, 2017 at 3:05 pm

    This looks so delicious, I can’t wait to make (and eat) this cake! I do have one question that I haven’t seen anyone else ask yet– is it possible to use a springform pan for this recipe, or would it not bake the same?

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:33 am

      If it’s still 9-inch, a springform pan should be just fine to use!

      Reply
  52. Madison says

    April 27, 2017 at 9:28 pm

    What do the instructions mean by steam the strawberries?

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:32 am

      “stemmed”? It means to remove the stems from the strawberries. I double-checked to make sure I did not type “steam”.

      Reply
  53. Debbie says

    May 2, 2017 at 10:50 am

    I did what I am not supposed to do (but do all the time) and made this cake for the first time for company. It was perfect, exactly what I wanted and so easy to make! This will probably be my go to summer dessert! Thank you for the recipe!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:35 pm

      Haha, I always try out new recipes on my company. I’m so glad it turned out for you!

      Reply
  54. Linda says

    May 2, 2017 at 6:34 pm

    Looks delicious!! Could I use Self-Rising flour and skip the baking powder?

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:34 pm

      You could try but I personally have never had good luck using self-rising flour.

      Reply
  55. Donna says

    May 6, 2017 at 10:11 am

    Can you substitute the sour cream with cream cheese? I’m thinking this would make an interesting combination.
    Donna

    Reply
    • foodtasticmom says

      May 21, 2017 at 9:31 am

      I’m not sure about cream cheese. I know people have substituted the sour cream with creme fresh, but not cream cheese

      Reply
  56. Lisa says

    May 13, 2017 at 7:01 pm

    My granddaughter and I made this cake today and it came out great! Delicious and beautiful, too, just like the photos. I used a 10″ round cake pan and it worked perfectly. Thanks so much for this recipe, definitely a keeper!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:33 pm

      Wonderful, so happy you enjoyed it!

      Reply
  57. Beth says

    May 14, 2017 at 2:23 pm

    I can’t wait to make this next weekend for my father-in-law’s birthday. I saw the comments about the cake taking longer to cook – I wonder if the poster used margarine instead of butter? Just a thought…

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:32 pm

      That’s a good thought. Margarine would likely change the texture and way the cake bakes.

      Reply
  58. Tara says

    May 14, 2017 at 3:03 pm

    I made this to take to church. It looked good but was definitely undercooked when it was cut open. Kinda like blcake batter in the middle and I even let it bake for ten extra minutes. The flavor is great, the texture not so much. I’m guessing at least an extra 15 minutes would have helped, so a total of 65 minutes in the oven. I used fresh strawberries and Greek yogurt. The top jiggled when I took it out but I should have left it in even longer. Wasn’t sure if it’s supposed to be like that… I will definitely try it again though. Thanks for the recipe!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:31 pm

      I guess that just goes to prove how differently everyone’s ovens bake! I hope it works better the next time you try it and thank you for the detailed feedback. It’s always helpful to hear everyone’s experiences 🙂

      Reply
      • Tara L Briner says

        May 28, 2017 at 2:16 pm

        Hi! I tried the recipe again and this time it came out PERFECTLY! I used plain Greek yogurt just like last time (to cut a few fat grams) but this time I left the cake in the oven for 65 minutes. It was a work of art, and the people at church couldn’t stop commenting on how delicious it was…Perseverance! 🙂

        Thanks again for posting it!

        Reply
        • foodtasticmom says

          June 4, 2017 at 10:45 am

          That’s fantastic. So glad to hear it. Yay for strawberry cake and church people 🙂

          Reply
  59. Tracy Reifer says

    May 14, 2017 at 10:13 pm

    I made this yesterday with gluten free flour (Bob’s Red Mil 1-for-1) and it turned out perfectly! I even doubled it and used 2 – 9 inch cake pans. I had just picked fresh strawberries and wasn’t sure how many cups to use since I don’t have a scale. I found the conversion online and used 3 cups of halved berries per cake. I baked for 35 minutes and they were perfect. I took them to a family gathering yesterday and they were a hit! Delicious!!! Thanks for the great recipe!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:30 pm

      Perfect. That’s really good to know that this recipe works with gluten free flour too. Thanks for commenting!

      Reply
  60. Anberlin says

    May 15, 2017 at 9:16 am

    This was BEYOND AMAZING!! I made this for Mother’s Day and everyone who took a bite said whoa or oh my gosh this is amazing! This will forever be my go to recipe when I need to whip something up for a gathering! So easy and pretty quick to put together!

    I was going through the comments while I had passed the 40 minute timer (still wet in the middle) wondering where I went wrong! Thank goodness others had said it took them an extra 15 minutes because that’s exactly how long it took! It came out perfectly browned! I used a 9″ spring form pan that I sprayed well beforehand, it worked perfect. I think all ovens tend to cook slightly different.

    One question though, how long should this last in the refrigerator? I let it cool a good hour on a cooling rack then transferred to the refrigerator when cool to the touch.

    Thanks again for sharing such a yummy recipe!!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:29 pm

      That is so wonderful to hear! I’m glad you all liked the cake and that the additional comments helped. I would say a couple of days at most to keep the cake in the fridge – though it never lasts that long in my house 🙂

      Reply
  61. Tara Smith says

    May 15, 2017 at 12:49 pm

    Just made this cake for Mother’s Day it was easy and delicious!

    Reply
    • foodtasticmom says

      May 20, 2017 at 3:27 pm

      So glad you liked it!

      Reply
  62. Melissa says

    May 21, 2017 at 10:31 am

    Hello, wondering if someone can clarify the “jiggle test” before I make this. Do I want it to jiggle or not jiggle? Thanks!

    Reply
    • foodtasticmom says

      May 27, 2017 at 11:43 am

      It doesn’t really jiggle. If you press lightly on top it should spring back a bit. Or toothpick should come out clean.

      Reply
  63. Anika says

    May 29, 2017 at 7:11 am

    Wow, this cake looked so amazing, it inspired me to do this with rhubarb. It was soooo good. I will probably do this again when our strawberries are ready to eat. Thank you for this really great recipe!

    https://honeyani85.blogspot.de/2017/05/franzosischer-rhabarberkuchen.html

    Reply
    • foodtasticmom says

      June 4, 2017 at 10:44 am

      I LOVE rhubarb. Thanks for the feedback. I think I need to try your version too now!

      Reply
  64. Braven says

    May 29, 2017 at 7:14 pm

    I made this today for memorial day cookout and it was delicious! The recipe said custard- like inside though and it wasn’t like that at all. It was delicious but totally cake-like. Any thoughts on why that would be? Cooked for 40 minutes maybe at 350

    Reply
    • foodtasticmom says

      June 4, 2017 at 10:43 am

      Yours may have been a bit over baked. There seems to be quite a variance depending on people’s ovens. I think luckily it seems to be a forgiving recipe 🙂

      Reply
  65. Holly says

    May 29, 2017 at 8:27 pm

    I made this at high altitude with no adjustments and it came out perfectly. I saw other commenters talk about using blueberries, and I think I’m going to try it next week. This is a perfect strawberry short cake in one go.

    Reply
    • foodtasticmom says

      June 4, 2017 at 10:42 am

      Wonderful. So glad it turned out for you and I’m going to try blueberries too!

      Reply
  66. Wendi says

    May 29, 2017 at 8:39 pm

    I made this yesterday. Followed the recipe to a T and it took 85 minutes to bake! Glad I followed my intuition and used parchment paper on the bottom or the cake would never have come out of the pan as I had to use a knife to loosen the sides. That being said, it is delicious, but I think I’ll try making it in muffin form next time.

    Reply
    • foodtasticmom says

      June 4, 2017 at 10:41 am

      You are definitely not the first one to have to bake this cake longer than instructed. I’m wondering why there is such a huge difference? I am not a baking expert so color of pans, size of strawberries, temperature of ovens, that’s all I can come up with. I’m glad it still turned out for you! I’ve thought about baking the recipe as muffins too – maybe with peaches instead of strawberries. Thanks for the feedback!

      Reply
  67. Kabia says

    May 31, 2017 at 11:08 am

    Hi!! how many grams of butter did you use ? here we have different sizes of sticks. Thanks !

    Reply
    • foodtasticmom says

      June 4, 2017 at 10:39 am

      One stick which here equals eight tablespoons. Good question.

      Reply
  68. Janet says

    June 7, 2017 at 11:15 am

    3 stars
    I have made this twice now. The taste is fantastic and I love the crunchy sweet top. I have found it bakes best in a ring mold pan (IKEA has a great light aluminum one with a removable bottom, and it has a plain flat bottom insert as well). That helps the center bake through without overtaking the edges, though it was still quite wet. When I used the flat base it was going to be thin so I doubled the batter but didn’t double the number of strawberries because I was concerned about moisture, and before putting the strawberries in the batter I sliced and sugared them, allowing the juices to be drawn ou and set aside (I was going to use it to make a drizzle served on the side). It still was so wet that the center did not bake through. Given that I was going to be taking it to a dinner party, I them had to make an emergency chocolate backup cake.

    Reply
    • foodtasticmom says

      June 8, 2017 at 3:14 pm

      I’ve made it several times now too and all I can say is that the recipe has always worked as/is for me and my oven and silver (9-inch) baking pan. Doubling the cake batter would definitely make a disastrous difference and I’m not sure even baking it twice as long could make that work.

      Reply
  69. Tauni says

    June 12, 2017 at 1:38 am

    5 stars
    Made this French Strawberry Cake today and it got raving reviews from the family! It was super easy to prepare. I followed the directions to a tee, with the exception of adding about 1/2 more strawberries. I baked it for 35 minutes.
    It cuts like a cake, but it does have a texture more similar to custard as stated above. This recipe will certainly be a family favorite! Thank you for posting and sharing with the rest of us. :o)

    Reply
    • foodtasticmom says

      June 12, 2017 at 9:26 am

      That is so great to hear! I’m so glad you all enjoyed this cake 🙂

      Reply
  70. Courtney says

    June 16, 2017 at 12:21 pm

    5 stars
    Mine turned out darker than yours. It also fell after coming out of the oven and cooling and all the strawberries fell to the bottom. I don’t have a mixer so I mixed it all by hand. Could that be why? I did use a ceramic dish instead of metal. It tasted wonderful just didn’t look very pretty and I was disappointed that my strawberries fell. Any tips? Thank you so much for a great recipe!!

    Reply
    • foodtasticmom says

      June 20, 2017 at 6:10 pm

      It may be the air incorporated using the stand mixer helps the strawberries stay “afloat”. Ceramic probably would make the top of the cake look a darker brown. My metal pan was a light silver (not dark) and so I think that helps in keeping the top from browning. As I am not a baking expert that is about the best I can guess. I’m glad it still tasted good! Maybe try using a hand mixer next time to mix the cake.

      Reply
      • Courtney says

        June 23, 2017 at 9:23 pm

        5 stars
        Thanks so much hun!

        Reply
  71. Tanya says

    June 21, 2017 at 9:30 pm

    I’d love to make this in a 12″ cast iron skillet. Would I double the recipe or 1 and a half size? Thoughts?

    Reply
    • foodtasticmom says

      June 22, 2017 at 2:19 pm

      I’d say just 1 1/2, not double. Though be aware that in some ovens this cake for just one recipe already takes longer to bake than instructed. I’m not a baking expert but I know 1 1/2 times will take longer to bake and I hope it bakes correctly. Good luck!

      Reply
  72. wade says

    June 22, 2017 at 2:03 am

    5 stars
    i just took mu cake out of the pan. my house smells lime vanilla, cake and strawberries. thank you so much for sharing this recipe.

    Reply
    • foodtasticmom says

      June 22, 2017 at 2:18 pm

      You’re welcome. Glad you enjoyed it!

      Reply
  73. Sue says

    June 26, 2017 at 2:46 pm

    So excited to find this recipe! We just picked our strawberries and i wanted a new recipe and…i will make this NOW!
    Thank you for making this available.

    Reply
    • foodtasticmom says

      June 27, 2017 at 12:05 pm

      You are very welcome. Enjoy!

      Reply
  74. Cindy says

    July 4, 2017 at 11:35 am

    5 stars
    I made the cake with strawberries last week,yum! My strawberries did not stay pretty and bright red but became more like a jam, none the less delish! Made it with blueberries today, mine in 9 inch cake pan are done at 35 minutes. I think you’re right each oven bakes differently. My next adventure will be peach cake. I love this cake so much I may try making it sans fruit and serving with cut fresh fruit like a shortcake. Thanks for my new favorite cake!

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:40 pm

      So happy to hear this Cindy. You are welcome. I baked it with fresh raspberries and blueberries for a Patriotic feel on my friend’s blog recently too! https://www.tastesoflizzyt.com/red-white-blue-berry-cake/

      Reply
  75. AmyJ says

    July 4, 2017 at 7:38 pm

    5 stars
    Hi! Just wanted to share. I’ve made this cake six times in the last three months and I cannot praise it enough. it is so simple and delicious! I also had the problem of it being soggy in the middle, which was fine because you said it was supposed to be custard like. However, one time I did pop it in the fridge to chill after cooling it on the counter and it came out wonderfully. Firm and almost cheesecake like in the middle. It also lasted several days without melting. Some people don’t like cold cake, but this cake is delicious in all forms. Thank you for sharing it with us!

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:41 pm

      You’re so welcome. I love the idea of a cold, cheesecake like cake. I’m going to try that next time. Thanks for the suggestion 🙂

      Reply
  76. NanaToTwo says

    July 11, 2017 at 1:28 pm

    5 stars
    AHHMAZING!
    First I made this with frozen strawberries and it turned out wonderful!
    But I wanted something bigger so I doubled the recipe and put it in a 9″ spring form pan. I used regular cherries(frozen and sour!) mixed with rhubarb(frozen and sour!). I baked it in my convection oven for 1 hour, it didn’t need to be covered. It turned out PERFECT!!
    Thank you for the recipe!!

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:35 pm

      So glad to hear this. One, that you can use frozen strawberries and two, that you were able to successfully double the recipe! You’re welcome 🙂

      Reply
  77. Lizzy says

    July 13, 2017 at 12:49 pm

    5 stars
    I have made this twice for my family and it is a huge hit. One of the best cakes I’ve ever made! I was wondering if anyone has tried doing a cupcake/muffin version of this? I wanted to make it for my neighbors. If so, how do you think times would be adjusted?

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:34 pm

      I feel like maybe someone tried but there are so many comments on this recipe now I am having trouble finding. Here’s a link for how to convert a cake recipe to cupcakes: http://www.thekitchn.com/heres-how-to-convert-a-cake-recipe-to-make-cupcakes-instead-tips-from-the-kitchn-219545
      This recipe should make about 12 cupcakes and will probably bake in 20 minutes, though you should start checking at 15. Let us know how it goes!

      Reply
  78. Kris says

    July 13, 2017 at 1:52 pm

    5 stars
    Should I sift the flower first? Maybe that’s why people are gettng soupy underdone cake.

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:31 pm

      A good point? I’ve never sifted flour (I’m always in too much of a hurry, LOL) but I think it’s worth a try.

      Reply
  79. Debra Ducsay says

    July 14, 2017 at 5:40 pm

    5 stars
    Made this yesterday, it was so good! Thank you for sharing. I will be making this again for sure!

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:30 pm

      Thanks so much for the positive feedback Debra!

      Reply
  80. Amanda says

    July 15, 2017 at 4:14 pm

    5 stars
    I don’t ever leave comments on blogs but I had to tell you how much I love this cake! I’ve made it numerous times, each time turning out flawlessly and so delicious. Today, I’m mixing it up and adding blueberries (my kiddos ate the strawberries at breakfast without knowing mommy needed them for the cake!). But I’m confident it will turn out just as well. Thank you for posting such a fantastic recipe to share with friends and family! I look forward to making it in the years ahead 🙂

    Reply
    • foodtasticmom says

      July 18, 2017 at 8:18 pm

      Love hearing this Amanda and thank you for taking the time to comment!

      Reply
  81. KM says

    July 18, 2017 at 2:42 pm

    Can I use cake flour instead of all purpose flour?

    Reply
    • foodtasticmom says

      July 18, 2017 at 8:16 pm

      From the Joy of Baking, “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.”

      Reply
  82. Karina Reyes says

    July 20, 2017 at 2:13 pm

    5 stars
    Jill help me! I’m living in Brazil. You can say me how many grams is an stick of butter?

    Reply
    • foodtasticmom says

      August 14, 2017 at 6:34 pm

      1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams
      (so sorry for the late response – was on vacation and not looking at my comments)

      Reply
  83. Magan says

    July 23, 2017 at 3:07 pm

    5 stars
    I never leave comments on recipes, but I thought I should for this AMAZING cake! My plan to make it was almost derailed as I found bugs in my nearly brand new bag of KA AP flour! I have never had that happen before:( Luckily I did have a new un-opened box of KA cake flour and used it instead by adding 2 additional TBs as mentioned in another comment. I baked it for around 45 minutes in a round 9 inch Wilton cake pan and it came out perfectly! I cut into it while it was still warm, and OMG it was too die for!!! Thank you for sharing the recipe!

    Reply
    • foodtasticmom says

      August 14, 2017 at 6:32 pm

      Bummer on finding bugs in your flour. Hope that is only a one time occurrence for you! I’m so glad you were able to keep going and the recipe turned out for you. Thanks for the positive review 🙂

      Reply
  84. BootzB says

    July 26, 2017 at 1:49 pm

    5 stars
    I made this yesterday. I decided to use two aluminum loaf pans (smallest size) and a tiny spring form (dark) 4″ pan. It was all a test to see which worked best. They all turned out great, I pulled one loaf pan out at 50 minutes, but decided to go 60 minutes for the others. For my oven, I think 55-60 minutes will be best, I liked the browned top and the sugar crunch better than the one baked at 50 minutes. I had sour cream that had mistakenly been frozen, so as not to have a complete disaster result I decided to use half Greek yogurt and half sour cream, no issues, it could have been all of either! I also prefer Dermerara sugar so my ratio was close to 50:50, the cake color was not pure white like yours, but I loved the extra crunch in the topping so I may adjust accordingly. BTW, I liked this better the second day, {It spent the night in the fridge}. Next time, and there WILL be a next time, I will use 2 regular size loaf pans b/c I like to share with neighbors. AND, thank you for the whipped cream in a bell jar tip! It will be easy to send that along with the cake.
    This is a wonderful (base) cake batter and enhanced by the fruit selected. I could even envision the cake, baked sans fruit, with a fresh fruit mix on the side and a dollop of Crème fraîche or whipped cream. Thank you for such a delight!

    Reply
  85. Dorie says

    August 2, 2017 at 10:16 pm

    5 stars
    Just made this cake! I used a 9″ springform pan. It came out wonderful!! It’s a keeper! 🎂💕

    Reply
  86. Devon Leguillette says

    August 5, 2017 at 8:28 am

    5 stars
    I made this cake in a spring form pan with 8 ounces of strawberries and 8 ounces of blueberries. It was delicious and everyone wanted the recipe.
    I wasn’t sure if the “ounces” meant wight or volume. I went with volume = 2 cups.
    Would this cake freeze well?

    Reply
  87. Khau Trang Hoat Tinh La Gi says

    August 6, 2017 at 12:33 pm

    Hi there, everything is going sound here and ofcourse every one is sharing data,
    that’s truly excellent, keep up writing.

    Reply
  88. Samantha Bulzomi says

    August 11, 2017 at 6:35 pm

    5 stars
    I made this with my niece a few nights ago because we both thought it sounded delicious. Oh…my..gosh…it is AMAZING !! Everyone who tried it kept telling us how good it was and it really was ! I’m making this again for a birthday party because I know everyone will love it.

    **the first time I baked it I put it in two 8 inch round cake pans because I misread the directions and left them in for a little over the time it recommended above and they came out perfect !! This time I’m using one 9inch pan 🙂

    Reply
  89. Pamela says

    August 14, 2017 at 5:27 pm

    5 stars
    Made this today….wowza! Fantastic! I used frozen strawberries and patted them down to remove moisture before lightly folding them in. I live at 6500 ft and did zero adjustment to recipe for altitude adjustment. Baked it for 40 minutes and it was perfection. We added vanilla ice cream which somehow even bumped up the flavor a bit more. Thanks for this crazy awesomeness:)

    Reply
  90. Sharmeen says

    August 29, 2017 at 7:10 am

    5 stars
    I am going to make this tomorrow for my hubby’s birthday! It looks and sounds great and reading all the comments has made me more excited.

    Can you please clarify what 1 stick of butter means? How many gms is that approximately?

    Reply
    • foodtasticmom says

      October 6, 2017 at 11:45 pm

      So sorry for the late reply. A stick is 8 tablespoons. Here are the conversions –
      8 tablespoons equals 1/2 cup equals 113.4 grams

      Reply
  91. diane says

    October 16, 2017 at 7:37 pm

    Hello and thank you for posting this delicious looking recipe. Could I substitute whole milk yogurt for sour cream? It’s what I have on hand. Thank you in advance for your reply!

    Reply
    • foodtasticmom says

      November 16, 2017 at 10:58 pm

      I’m sorry for the late reply. Yes you may substitute yogurt for sour cream.

      Reply
  92. Kandy says

    October 24, 2017 at 4:02 am

    5 stars
    AWESOME!!! Made this on a whim and it came out amazing! I have been slaving over trying to make the perfect apple pie and this recipe (in comparison) is way easier and way more rewarding!! Five stars and I’m picky as heck when it comes to baked fruits in my food. I baked for 40 min and toothpick came out clean, was not runny or anything. Omg YES GURL!

    Reply
    • foodtasticmom says

      November 16, 2017 at 10:56 pm

      Haha, you comment made my day. Thanks so much Kandy!

      Reply
  93. Gloria says

    November 14, 2017 at 2:35 pm

    5 stars
    Really good!! All my family love the flavor and texture 😍

    Reply
  94. Zahra says

    January 16, 2018 at 4:31 pm

    Hi
    Thanks alot for the recipe, i just made it to day!
    It was really delicious…like it so much specially the crusted top layer!

    But there is a quation, how should i do that the straberries stay it all layers, when i bake it all the straberries went down, but in your beautiful pic i can see that the straberries had stayed in different layer of the cake, what should i do??

    Reply
    • foodtasticmom says

      January 21, 2018 at 9:41 pm

      I should update the instructions – I mix in most of the strawberries into the batter then I scatter about 10 or so slices on the top. It’s kinda my little secret 😉 and I did it really for photographic purposes but there you go! Save a few and place them on top once the batter is in the pan and before baking.

      Reply
  95. Cher says

    March 5, 2018 at 11:53 pm

    5 stars
    This was delicious! Followed your recipe exactly and baked in a 9” ceramic pie plate for about 40 minutes and it was perfect. Took it to a birthday celebration and everyone loved it. Gotta love easy recipes that look like they would be much more time-consuming 🙂 Thank you for sharing!

    Reply
    • foodtasticmom says

      March 7, 2018 at 6:48 pm

      Wonderful – so happy to hear that you liked this recipe! And I am all about recipes that seem complicated but are actually simple 🙂

      Reply
  96. Tracey says

    March 28, 2018 at 6:44 pm

    5 stars
    This cake is amazing! I made two for potlucks and another for my family of 8. Everyone wants more so I’m making another for Easter! I have a question. I’m assuming leftovers should be refrigerated. How long do you think is ok to leave it out of making one for a friend? I’m concerned about losing the beautiful crunchy topping to condensation in the fridge. Thanks!

    Reply
    • foodtasticmom says

      March 29, 2018 at 10:22 pm

      I’m so glad that this cake is a hit for you. At most without refrigeration the cake will keep for two days (covered, like in a cake carrier). And I think you are right. Refrigerating any longer than that would affect the texture. So my answer is two days. Which probably isn’t very helpful 🙂 Sorry! But thank you for the rating and the compliments! Happy Easter!

      Reply
  97. Krista says

    March 30, 2018 at 5:38 pm

    5 stars
    Help! How do you store and serve it!? Made this the day before an event and have no idea what to do once it cools.

    Reply
    • foodtasticmom says

      March 31, 2018 at 10:03 am

      I slice and serve it directly out of the pan it was baked in. Allow it too cool completely before putting it in a cake container or cover with plastic wrap and leave at room temperature until tomorrow.

      Reply
  98. Ilse says

    April 13, 2018 at 2:26 pm

    3 stars
    I tried this recipe twice and both of the times it came out really wet although I baked it longer than the advised time. Does anyone know what could be the cause or (more importantly) how I can fix it? I really love the taste.

    Reply
    • foodtasticmom says

      April 19, 2018 at 7:26 pm

      Maybe try less strawberries? You are using fresh, not frozen, right? Make sure to drain them and maybe even let them set on paper towels to absorb any extra moisture before mixing them in with the cake batter. I’m sorry you’ve had a less than positive experience with this recipe 🙁

      Reply
  99. RachelSrn says

    April 27, 2018 at 4:38 pm

    5 stars
    I am a very discerning cook/ baker and this is a fantastic recipe, not too sweet with a lovely cake, but most importantly the fruit is the star! I will use this recipe over and over!!!!

    Reply
    • foodtasticmom says

      April 30, 2018 at 6:59 pm

      Thank you so much – I really appreciate the compliment!

      Reply
  100. Gerald says

    May 3, 2018 at 12:14 pm

    5 stars
    I’m so happy with how this recipe turned out! We are celebrating my friend Misty’s birthday today so I stalked her Pinterest to figure out a surprise desert to make. When I saw this pinned I knew it was the recipe! Super easy and delicious! I am pairing it with homemade whipped cream, inspired by the photos above.

    To begin, I followed the recipe to a T……except for the fact that I made it in cupcake form as I thought that would be more fun for her birthday party. I am actually referring to these as ‘French Strawberry Mini-Cakes’ as they are more reminiscent of a miniature cake vs a cupcake or muffin, ie: the top has that wonderful flaky crack and it is not rounded. I read every single review on this page trying to see what I should change/do differently to convert this recipe from a regular cake to mini-cakes but in the end I just decided to go about things by doing a little trial and error of my own. I saw that a few others had asked about doing a ‘cupcake’ versions of this recipe so I wanted to share what worked/didn’t work for me – my apologies for the long review!

    So, yes, I followed the recipe to a T when it came to preparing the batter and everything else. However, instead of a cake pan, I used a 12 cup dark silver muffin tin. I kept the oven at 350* and found that 20 minutes was the perfect amount of bake time. I did broil the tops at 500* for maybe 2 minutes at the end just to give the tops a nice toasted gold color for my personal preference. This recipe yielded 18 mini-cakes for me overall.

    Before I baked my first batch, I tried two tester mini-cakes: For the first one, I used a foil cupcake baking liner and the second one next went straight into the muffin tin which was greased with a light layer of butter. Both worked pretty well! The ‘cupcake’ one was super easy/neat to remove from the muffin tin which was a plus and the actual cake did not stick to the liner. With that said, I actually preferred the other mini-cake better because the sides got a beautiful brown crust to them from touching the baking tray directly. [I love a nice crunch one the outside to contract the custard-like filling!] They were a little harder to remove this way though and I tried several ways to remove them from the muffin tin. In the end, I found that spooning them out of the tin very quickly after they are done baking yielded a better result than letting them cool in the pan.

    Hopefully my review helps others! Please let me know if you have any tips or suggestions. I’d definitely love to find a way to keep the sides of each mini-cake still browned and crunchy while making them a little bit easier to remove from the pan. Not that greasing the pan with butter didn’t work (in fact, it made the sides super delicious) but perhaps I will try another non-stick method next time just to keep them a little more neater.

    Reply
    • foodtasticmom says

      May 3, 2018 at 10:21 pm

      Gerald I think you need to be my official tester from now on 🙂 I love your thorough review – so helpful to me and my readers. I’d been thinking of trying this recipe in cupcake form (I’ve made several different versions, just switching out the fruit, and making one into an “upside down cake” with peaches) but hadn’t gotten to cupcakes/mini cakes yet. Your friend Misty is lucky to have you baking for her. Thanks so much for all these helpful tips!!

      Reply
  101. Mary says

    May 9, 2018 at 7:05 pm

    5 stars
    this cake looks amazing and would love to try it! Is there another ingredient with which to replace the sour cream cause over in Greece where I live we don’t have it. And i am not sure if I can be successful in making sour cream myself, nor do i want to spend the time i think. Any suggestions? Thank you!

    Reply
    • foodtasticmom says

      May 13, 2018 at 8:46 am

      I think Greek yogurt should be a fine substitute for sour cream. Let us know if you try it!

      Reply
  102. David says

    May 11, 2018 at 1:25 pm

    I just stumbled upon this recipe today, and I would love to make it. However, I had in mind to make a double layer strawberry cake, and I was wondering if you could let me know if that was a good idea? I was thinking of making double recipe and making some kind of stiff cream filling to put in between. What concerns me is that they are supposed to be kind of a custard-like consistency. Does that mean they are going to be too heavy to stack one on top of another with a cream in between? Please let me know what you would recommend. Thank you.

    Reply
    • foodtasticmom says

      May 13, 2018 at 8:45 am

      David, I’ve gotten a lot of comments on this recipe and I don’t have time to read through them right now but I feel like another reader did make this into a double layer cake. While the cake is custard like in texture it’s not particularly heavy. I’d make sure to cool the cakes completely before trying to remove them from the pans. That part might be a little tricky – though it may be fine – I’m not sure only because I haven’t tried it. But I think layering two cakes with cream in between could turn out really well. If you try it, let us know!

      Reply
  103. jenny says

    May 13, 2018 at 1:35 am

    yummm! This sounds amazing!

    Reply
    • foodtasticmom says

      May 13, 2018 at 8:38 am

      Thank you Jenny!

      Reply
  104. Kriss says

    May 14, 2018 at 6:33 pm

    5 stars
    I made this recipe last week and am making it again today. My family seems to think that fruit is not dessert, that is, until we discovered this recipe. My husband can’t stop talking about it! 5 stars!

    Reply
    • foodtasticmom says

      May 22, 2018 at 4:49 pm

      Awesome! Love hearing these types of positive comments. So glad you all enjoyed this cake!

      Reply
  105. Merilee S says

    May 23, 2018 at 9:45 pm

    5 stars
    Delicious recipe. I baked mine on 355 for about 43 minutes. My oven is usually a few degrees lower than what’s recommended. It could have used another minute or two and been fine as well! Absolutely delicious.

    Reply
    • foodtasticmom says

      May 25, 2018 at 5:01 pm

      Yes everyone’s ovens vary so much. I’m so glad it worked for you and you enjoyed the cake!

      Reply
  106. Sandra says

    May 24, 2018 at 3:43 pm

    Would this work in a bundt pan?

    Reply
    • foodtasticmom says

      May 25, 2018 at 4:58 pm

      I don’t think so. Sorry.

      Reply
  107. Ginger Anzelone says

    May 26, 2018 at 1:29 am

    5 stars
    I made this recipe using adjustments for higher altitude. At 5340 feet elevation I added 1 1/2 tablespoons of flour to the amount in
    recipe & decreased the baking powder to 3/4 teaspoon. Baked at 365* for 40 minutes. My adjustments were spot on! This recipe is a keeper.

    Reply
    • foodtasticmom says

      May 27, 2018 at 11:26 am

      Awesome! Thank you for sharing this information with others at higher altitude. So valuable! Glad you liked the cake 🙂

      Reply
  108. Emily Roelandts says

    June 9, 2018 at 8:01 am

    5 stars
    Amazing, amazing cake!!! Made this last night with my mother-in-laws garden fresh strawberries! Will make again in a heartbeat but I do have a question:

    All my strawberries sank right to the bottom of the cake pan. Still such a great taste! But how did yours stay so wonderfully mixed throughout the cake? ?? Thanks!!

    Reply
    • foodtasticmom says

      June 9, 2018 at 1:23 pm

      I mixed most of the berries into the batter but I saved a few to scatter over the top before sprinkling with sugar. That seemed to make those at least stay on top. Trade secret 🙂 Garden fresh strawberries sound wonderful. So happy you enjoyed the cake!

      Reply
  109. Joyce in Maine says

    June 18, 2018 at 7:29 pm

    5 stars
    This is lovely! I like fruit desserts. I used coarse-grained sugar over the top for crunch and sparkle. I have only extra large eggs so I baked it 10 minutes longer. I used fresh-picked berries from our garden, they did not sink to the bottom of the pan (bummer for Emily Roelandts).

    I will likely try this later in the summer when wild Maine blueberries are ripe. I am envious of any Southerner with access to REAL peaches to try this.

    Thank you for posting this marvelous recipe, Jill.

    Reply
    • foodtasticmom says

      June 25, 2018 at 10:15 pm

      You are so welcome! Great idea to use a course grain for sprinkling on top. I’ve baked the cake with blueberries too now and it’s delicious. Thank you for the positive feedback.

      Reply
  110. Kim says

    June 28, 2018 at 10:40 pm

    4 stars
    Made this tonight and it was really good! Baked in 9” pie pan. Cooked for 48 minutes

    Reply
    • foodtasticmom says

      July 1, 2018 at 12:08 pm

      Awesome – thanks for the feedback. Glad you liked the cake!

      Reply
  111. Kelly Ritcey says

    July 3, 2018 at 2:50 pm

    Made this last year and LOVED it…about to make it again this year, after picking a lot of strawberries. Wondering if anyone has ever tried freezing one and if it was still as delicious when thawed?

    Reply
    • foodtasticmom says

      July 12, 2018 at 2:41 pm

      I have not tried that. Anyone else?

      Reply
  112. Lisa says

    July 8, 2018 at 12:08 am

    Oh my word this was DELISH! I was.asked to bring a dessert to a BBQ and found this recipe. I am not a baker my any means, but this turned out fantastic. I melted some dark chocolate in the top and use all of the sugar for the top. It was a hit. My husband immediately said “can you make this again?”. Thank you!

    Reply
    • foodtasticmom says

      July 12, 2018 at 2:40 pm

      OK, the melted chocolate is a totally new idea. I love it!

      Reply
  113. Claudia says

    July 12, 2018 at 11:29 am

    5 stars
    I used gluten free Pillsbury all purpose flour blend and it came out perfect!!
    This is awesome ❤️

    Reply
    • foodtasticmom says

      July 12, 2018 at 2:37 pm

      Great! So glad it turned out with the gluten free blend!

      Reply
  114. Susan says

    July 25, 2018 at 11:06 am

    I wonder how this would do with peaches instead of strawberries?

    Reply
    • foodtasticmom says

      July 29, 2018 at 11:22 pm

      Yes! I have made a version with peaches…https://www.foodtasticmom.com/peach-pecan-upside-cake/

      Reply
  115. Dorothy Edwards says

    July 30, 2018 at 11:42 pm

    4 stars
    Instead of sprinkling regular sugar on top, I used clear sugar sprinkles (since I wanted larger sugar crystals) so it gave a little sweet crunch on top. I did bake this for about 50 minutes and still had the proper custardy texture. I think the timing could vary due to the temperature differences in ovens, the different moisture content of the strawberries and the temperature of the strawberries themselves. My strawberries were fairly cold from just getting pulled from the fridge. I served the cake with a spoonful of lime curd. The tart tang complemented the cake perfectly. If I were going to serve this to guests, I would bake it in a springform pan instead so it could have a prettier initial presentation.

    Reply
    • foodtasticmom says

      August 6, 2018 at 3:52 pm

      I bet lime curd was great with this cake!

      Reply
  116. Carolyn says

    August 9, 2018 at 10:52 pm

    5 stars
    I love all things strawberry, this is going on my must bake list!

    Reply
    • foodtasticmom says

      August 10, 2018 at 12:16 pm

      So glad to hear it!

      Reply
  117. ashley manila says

    August 10, 2018 at 11:24 am

    Perfect Summer treat!

    Reply
    • foodtasticmom says

      August 10, 2018 at 12:15 pm

      It really is, thank you

      Reply
  118. Liz @ The Lemon Bowl says

    August 10, 2018 at 3:36 pm

    5 stars
    I love this tasty cake! It’s so easy and delicious.

    Reply
    • foodtasticmom says

      August 11, 2018 at 10:42 am

      Thank you Liz!

      Reply
  119. Di says

    August 18, 2018 at 4:20 pm

    5 stars
    I made it with Strawberries last week for a dinner party They loved it .. I made it with fresh peaches this time .. Also because I left my round cake pan behind at that party 😩I made the peach one in the square glass pan .. It came out good , but because it will be cut in squares I think the ends will be drier than the middle .. With the round pan you get some custard middle with every slice ..This recipe will be in my kitchen forever ❤️

    Reply
  120. Leona Hotaling says

    August 29, 2018 at 5:48 pm

    5 stars
    I made this two days ago for lunch with my aunt but I used fresh blackberries that my grocery store had for 99 cents. It was amazing with the blackberries. I did not cut them but they were huge. I made this before with the strawberries for Mother’s Day. I love this cake recipe. Thanks for sharing!

    Reply
    • foodtasticmom says

      September 2, 2018 at 1:22 pm

      I haven’t tried it with blackberries yet, but I love it when our grocery has them for .99 per container. I will have to try it with blackberries now! Thank you for the positive comment!

      Reply
  121. Susan Gregory says

    September 11, 2018 at 6:53 pm

    5 stars
    This has become my go to cake. I have mixed it up and uses apples and blueberries as well as strawberries. Everyone that tries it loves it.

    Reply
    • foodtasticmom says

      September 19, 2018 at 10:34 pm

      I seriously love hearing this. Thank you for the positive comment and review!

      Reply
  122. Lynn Gore says

    October 8, 2018 at 6:42 pm

    5 stars
    I tried the strawberry version of this a few weeks ago. Delicious! I haven’t been able to rest until I had a chance (and a nice rainy day) to do a fresh pear version. I can hardly contain myself as it is in the oven now!

    Reply
    • foodtasticmom says

      October 11, 2018 at 9:43 am

      You might be the first person to mention trying this cake with pears. Come back to comment and let me know how it turned out. I love a good pear!

      Reply
  123. Kay says

    November 12, 2018 at 1:18 pm

    5 stars
    Hi I did not have a chance to read all the comments so pardon if you’ve already answered. I’m wondering about storage. I want to make this tonight for tomorrow. Does it require refrigerating or can I leave out or do you recommend wrapping in foil.

    Thank you. Looks delicious.

    Reply
    • foodtasticmom says

      November 14, 2018 at 7:12 pm

      So sorry for the late response. For just one day, it doesn’t need to be refrigerated. Just cover it with plastic wrap in the pan and leave it on the counter.

      Reply
  124. Sujatha says

    December 17, 2018 at 1:21 pm

    Can this cake be made in a bundt pan?

    Reply
    • foodtasticmom says

      December 18, 2018 at 4:38 pm

      I have never tried it. Check this conversion chart (http://dish.allrecipes.com/cake-pan-size-conversions/). I think you’ll need to double the recipe.

      Reply
  125. Cher Hague says

    February 12, 2019 at 5:04 pm

    Just made it here in OZ with fresh strawberries,served 8 people they gave it 10 out of 10 served it with fresh vanilla creamy yoghurt, A Winner,just fabulous! thanks, so easy!

    Reply
    • foodtasticmom says

      February 12, 2019 at 9:34 pm

      You’re welcome. Always fun to hear how far this recipe travels! So glad everyone loved it.

      Reply
  126. Yang says

    February 20, 2019 at 6:58 pm

    5 stars
    It looks so pretty and delicious! Here from where I’m from, it’s a bit tough to find fresh strawberries. Whenever I find some, they’re usually then sold at a pretty expensive price. When I find some, I will immediately purchase and bake following your wonderful recipe. Can I add a few walnut slices to it to add a little bit of crunch?

    Reply
    • foodtasticmom says

      February 20, 2019 at 9:38 pm

      I think that would be a great addition. Come back and let us know how it turns out!

      Reply
  127. Anita says

    February 28, 2019 at 12:51 pm

    5 stars
    I just made this recipe using frozen raspberries and it is delicious, the only problem I had was that I accidentally grabbed an 8″ pan instead of the 9″ it calls for so it took a lot longer to cook through causing the bottom to brown a little too much .I am wondering if you or anyone has tried using a springform pan I stead for a pretty presentation at the dinner table

    Reply
    • foodtasticmom says

      March 2, 2019 at 2:48 pm

      I know in the comments people have used spring form pans with great success. So glad you liked the cake with raspberries too!

      Reply
  128. Karen Nicholl says

    March 9, 2019 at 10:44 am

    5 stars
    I made this wonderful cake last night and it was splendid! It is strawberry season here on the west coast of Florida and I had tons, I doubled the recipe and threw it all into a glass 9″ x 13″ pan, I added 10 minutes to the bake time and it turned out perfect!! I would make this cake again in a heartbeat and I will share this recipe with all of my family and friends. Thank you so very much.

    Reply
    • foodtasticmom says

      March 10, 2019 at 11:21 am

      So happy to hear this. I’m very glad to know that it can be doubled like this – thank you for sharing your experience and for the positive rating!

      Reply
  129. Casey says

    March 10, 2019 at 1:54 pm

    5 stars
    I made this before and was pleased with it. Bought a flat of berries last week and made two this morning, one for my hubs and myself and the other for my mother. Perfect in 40 minutes. Wish I could post a picture!!

    Reply
    • foodtasticmom says

      March 12, 2019 at 11:33 am

      If you have Instagram you could post and tag me (@foodtasticmom) I’m always so happy when people take the time to come back and leave a review. Thank you!

      Reply
  130. JeannetheBaker says

    March 19, 2019 at 1:20 pm

    4 stars
    this cake was great. Brought to a dinner and got lots of compliments.

    The most time consuming part of it was slicing the strawberries. I used Greek yogurt(2% fat) and it was a bit dry, so I did need to add a bit more than specified in the recipe.

    Will definately make this again, and would try different fruits (e.g, blueberries or straw/blueberry mixture.

    Reply
    • foodtasticmom says

      March 21, 2019 at 2:35 pm

      Thank you for your feedback. So glad the cake was enjoyed!

      Reply
  131. Adele says

    March 20, 2019 at 8:03 pm

    5 stars
    I would give this 10 stars if i could
    Its incredible.Great for dessert, for breakfast, or for a coffee break. I had about a cup of strawberries begging to be eaten and a cup of bleberries plus anout 1/2 cup of fresh pinepple. I chopped the pineapple and put it in a nonstick skillet to dry it out and caramelize it. I mixed all the friit and baked. Probably cooked it about 25 minutes longer due to the amount of friit i used. I could eat the whole thing

    Reply
    • foodtasticmom says

      March 21, 2019 at 2:33 pm

      Love this review! Also happy to know that it works with pineapple too. Thanks very much for taking the time to rate and review this cake!!

      Reply
  132. Tanya says

    May 8, 2019 at 12:16 am

    Hi can I perhaps try this recipe with cherries? Slightly sour frozen cherries? Any tips?

    Reply
    • foodtasticmom says

      May 8, 2019 at 11:32 pm

      The cake might take a bit longer to bake, but I think slightly frozen cherries should be good!

      Reply
  133. Virginia Wright says

    June 4, 2019 at 12:28 pm

    5 stars
    Thank you so much for this recipe! I have made it several times and always get asked for the recipe! I have made with frozen apples, blueberries, rhubarb, etc. and it is always delicious! I have several friends that do the gluten free so I made it with almond flour and again it was amazing!

    Reply
    • foodtasticmom says

      June 4, 2019 at 8:13 pm

      What a lovely comment to receive. Thank you for taking the time to write. Now I have to try it with rhubarb!

      Reply
  134. Arlene Grace says

    June 17, 2019 at 3:47 pm

    Excellent recipe! May now be my family’s favorite cake, I know it’s mine.. Couldn’t have been more perfect and better than you could ever describe. The baking and preparation hints were invaluable to the results. Very simple and easy to make and a beautiful presentation without all that heaviness of a regular cake and no heavy icing. All the flavor and texture of a truly great cake. Can’t wait to make it again. Definitely going to be my summertime cake. My family will demand it to be. LOL.

    Reply
    • foodtasticmom says

      June 17, 2019 at 10:02 pm

      Your comment is much appreciated Arlene. Thank you for taking the time to write – I’m so happy you and your family loved this cake!

      Reply
  135. Julie says

    June 18, 2019 at 4:17 pm

    Had berries that the spouse said were “getting squishy” (they weren’t) so I made the cake today and added mini chocolate chips (because, match made in heaven….). I didn’t add the sugar on top as I’m planning on freezing it for a later date. I’ll circle back once we’ve tasted it 😀

    Reply
  136. KATHRYN says

    November 26, 2019 at 6:57 am

    5 stars
    I made this exactly as written and it was awesome! I also switched it up and used ripened pears, topping with an almond glaze/drizzle. Both fantastic! Thank you so much for the recipe!

    Reply
    • foodtasticmom says

      December 3, 2019 at 10:38 pm

      It’s funny because I just had a friend on FB ask if she could use pears in this cake. Love the addition of the almond drizzle too – yum!

      Reply
  137. Mary DeLoa says

    February 10, 2020 at 11:29 pm

    5 stars
    i think this is the best cake I have ever baked. Light, delicious

    Reply
    • foodtasticmom says

      February 27, 2020 at 4:08 am

      Fantastic! Thanks for the review 🙂

      Reply
  138. SHERRY MCCUNE says

    February 11, 2020 at 2:17 pm

    5 stars
    My daughter’s boyfriend is a french foreign exchange student and I made this cake for his birthday because I knew he liked strawberries. He loved it and said that it tasted like it came from a french boulangerie, or bakery as we call it. You knocked this recipe out of the park! I have made it several times since then, and am now making it for Valentines Day, going to drizzle a little chocolate over the top for decoration.

    Reply
    • foodtasticmom says

      February 27, 2020 at 4:07 am

      This is amazing to hear. Thank you so much for the positive review and comment. I’m humbled.

      Reply
  139. Kaeli says

    April 18, 2020 at 5:08 pm

    5 stars
    my husband’s favorite. thank you for this!

    Reply
    • foodtasticmom says

      April 18, 2020 at 5:32 pm

      Thank you for telling me. I appreciate the review!

      Reply
  140. Shaban says

    April 20, 2020 at 11:29 am

    Oh boy, that looks so appetizing. I wonder if i make it what kind of abomination it will look like.

    Reply
    • foodtasticmom says

      May 5, 2020 at 10:57 am

      It’s pretty user friendly. I’m sure yours will be fine!

      Reply
  141. Shauna says

    May 27, 2020 at 7:36 pm

    5 stars
    I’ve been making this recipe for years! My family loves it so much, I always end up making it for my moms birthday every year. Love love love this recipe!

    Reply
    • foodtasticmom says

      May 28, 2020 at 7:25 pm

      I love getting comments like this. Thank you for the positive rating!

      Reply
  142. Diane O'Donnell says

    June 15, 2020 at 1:05 am

    5 stars
    I have made this a few times and each time it is a hit!!! Many have commented that it is one of the best desserts they have ever had and I have to agree wholeheartedly. It is so delicious on its own but I wanted to “jazz” it up even more and served it with a mascarpone sauce. WOW! Amazing…..Thanks for posting the recipe!.

    Reply
    • foodtasticmom says

      June 15, 2020 at 7:47 am

      I appreciate hearing this so much. Thank you for taking the time to rate this recipe and comment!

      Reply
  143. Kj says

    July 1, 2020 at 10:29 pm

    5 stars
    Super recipe as many have attested to . Accidentally added the sour cream before the flour mix…oops . No problem though, just slowly add the flour. I made it in my spring form pan & that worked out perfectly for serving. Also made a simple strawberry sauce to drizzle over a little with a squirt of whipped cream. Super! Do you recommend refrigerating leftovers ? Thanks. Will serve to company when the Covid19 lifts. 🙂

    Reply
    • foodtasticmom says

      July 1, 2020 at 10:38 pm

      Yes, I have refrigerated the leftovers with great success. Lasts about two days. Thank you for the comment and positive review 🙂

      Reply
  144. Beth says

    July 13, 2020 at 3:21 pm

    5 stars
    Simply the best. This is such an amazing recipe. So delicious and so easy. I used frozen strawberries because it is all I had,, and while it was wetter than some of you may have liked, I thought it was perfection. “Best dessert ever” one of our children said. Can’t wait to make it again. Slam dunk!

    Reply
    • foodtasticmom says

      July 15, 2020 at 10:35 am

      Love hearing this. Thanks for taking the time to write and review!

      Reply
  145. Rewari says

    September 5, 2020 at 11:53 pm

    5 stars
    This turned out pretty good. Very light and buttery. Something I would make again. Thank you for the recipe.

    Reply
    • foodtasticmom says

      September 21, 2020 at 7:45 am

      You’re welcome. Thank you for the review!

      Reply
  146. kitcheniest says

    January 29, 2021 at 8:55 am

    5 stars
    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!

    Reply
    • foodtasticmom says

      January 29, 2021 at 12:17 pm

      So happy to hear this. Thank you for taking the time to rate and review!!

      Reply
  147. Laura says

    February 7, 2021 at 11:33 am

    5 stars
    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.

    Reply
    • foodtasticmom says

      February 12, 2021 at 2:22 pm

      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!

      Reply
  148. Marybeth Phillips says

    February 13, 2021 at 3:17 pm

    Made this today, OMG so good. Will definitely make again,

    Reply
    • foodtasticmom says

      February 17, 2021 at 7:44 pm

      Yay! Glad to hear this!

      Reply
  149. Gary Murphy says

    February 23, 2021 at 5:45 pm

    5 stars
    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.

    Reply
    • foodtasticmom says

      February 26, 2021 at 11:34 am

      Thank you for the feedback about the blueberries. I love hearing everyone’s positive experiences with this recipe!

      Reply
      • Joellyn Moynahan says

        April 30, 2021 at 4:49 pm

        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

        Reply
        • foodtasticmom says

          May 7, 2021 at 9:40 am

          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!

          Reply
  150. devolina says

    March 5, 2021 at 11:46 am

    5 stars
    Much thanks to you for the formula.

    Reply
    • foodtasticmom says

      March 5, 2021 at 1:04 pm

      You’re welcome.

      Reply
  151. Hannah says

    March 14, 2021 at 10:35 pm

    5 stars
    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!

    Reply
    • foodtasticmom says

      March 15, 2021 at 11:01 am

      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!

      Reply
  152. Debbie says

    May 15, 2021 at 8:14 pm

    I made this cake today and it was delicious, it was so moist my husband loved it. I will definitely be making this again

    Reply
    • foodtasticmom says

      May 15, 2021 at 10:04 pm

      So happy to hear this. I’m glad this cake will be a repeat recipe for you!

      Reply
  153. Toby says

    May 16, 2021 at 7:39 pm

    4 stars
    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.

    Reply
    • foodtasticmom says

      May 17, 2021 at 9:33 am

      Glad you liked it!

      Reply
  154. Gina says

    May 17, 2021 at 8:23 pm

    5 stars
    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!

    Reply
    • foodtasticmom says

      May 17, 2021 at 10:50 pm

      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!! 🙂

      Reply
  155. lw says

    May 22, 2021 at 3:13 pm

    5 stars
    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!

    Reply
    • foodtasticmom says

      May 22, 2021 at 3:40 pm

      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. 🙂

      Reply
  156. Val says

    May 26, 2021 at 6:22 pm

    5 stars
    I just made this today – wow it is delicious! Very easy to make and I baked it for 45 minutes.

    Reply
    • foodtasticmom says

      May 27, 2021 at 10:58 am

      Thanks for adding your feedback Val, it’s much appreciated. So happy you enjoyed this cake!!

      Reply
  157. Inna says

    June 9, 2021 at 3:29 pm

    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 😋

    Reply
    • foodtasticmom says

      June 10, 2021 at 1:55 pm

      Really appreciate this feedback Inna. Thanks so much for stopping by and letting us know how much you love this cake! 🙂

      Reply
  158. Melissa says

    June 16, 2021 at 8:33 pm

    Can you use raspberries instead of strawberries?

    Reply
    • foodtasticmom says

      June 18, 2021 at 6:59 pm

      Yes. This cake works well with all sorts of fruit – raspberries, blueberries, peaches, fresh pineapple, apples, etc.

      Reply
  159. Kathy says

    June 21, 2021 at 12:00 pm

    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.

    Reply
    • foodtasticmom says

      June 22, 2021 at 9:29 pm

      You’re welcome. Thanks for taking the time to share your experience! Always puts a smile on my face. 🙂

      Reply
  160. michelle y perry says

    July 25, 2021 at 11:01 pm

    4 stars
    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?

    Reply
    • foodtasticmom says

      July 26, 2021 at 11:09 pm

      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!

      Reply
  161. Peter says

    November 4, 2021 at 5:45 am

    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

    Reply
    • foodtasticmom says

      December 20, 2021 at 3:54 pm

      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.

      Reply
  162. Laura Hampel says

    December 7, 2021 at 5:41 pm

    5 stars
    Not only stunningly beautiful, so delicious! My go to cake when company comes! Thanks so very much!!

    Reply
    • foodtasticmom says

      December 10, 2021 at 10:02 am

      You’re most welcome. Thank you for taking the time to rate and comment!

      Reply
  163. Rafael says

    February 13, 2022 at 3:13 am

    5 stars
    This French Strawberry Cake seems so delicious , will love to make this one . Thanks for sharing this one

    Reply
    • foodtasticmom says

      February 15, 2022 at 12:08 pm

      You’re welcome!

      Reply
  164. Rafael says

    February 18, 2022 at 12:10 am

    5 stars
    Thanks for sharing this French Strawberry Cake, seems so delicious , will definitely gonna try this.

    Reply
    • foodtasticmom says

      February 19, 2022 at 1:17 pm

      Glad to hear it. This cake is just amazing! Enjoy!

      Reply
  165. Tanya says

    March 5, 2022 at 2:59 am

    Can I use frozen strawberries? And what are the changes I need to incorporate in the recipe to use frozen strawberries?

    Reply
    • foodtasticmom says

      March 5, 2022 at 1:26 pm

      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!

      Reply
  166. Rafael says

    March 6, 2022 at 1:23 am

    5 stars
    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 .

    Reply
    • foodtasticmom says

      March 8, 2022 at 11:31 am

      You’re welcome, enjoy!

      Reply
  167. Ann says

    May 9, 2022 at 7:13 am

    5 stars
    I made this cake yesterday and it was a huge hit. It’s nice and light and really easy to make. The custard consistency in the middle really put it over the top. I noticed you made this with sliced apples also. I’ve already been asked to make another one. How many apples should I use? Also, can I substitute 1/2 cup buttermilk for the sour cream? Thank you for such a great recipe.

    Reply
    • foodtasticmom says

      May 11, 2022 at 2:10 pm

      Depending on the size of your apples, you’ll use about 3 – 4 cups of sliced apples. I’ve not substituted the sour cream with buttermilk before. I know others have used yogurt instead of sour cream. The sour cream has a much thicker texture than buttermilk. I’m not an expert level baker, so I’m not sure if that will work or not. Good luck! And I’m so glad the first time you made this cake that it was a hit!

      Reply

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