French Strawberry Cake is mixed in one bowl with fresh summer strawberries. It bakes up with a tender custardy middle and crunchy sugary topping.
If you like this cake, check out my Chocolate Strawberry Cake next!
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French Strawberry Cake will be your new favorite sweet treat. Reminiscent of a classic French Apple Cake, it has a crumb that is tender, sweet and custardy. And a delightful sugar crunch topping. This cake is so easy to make. And it’s a great way to show off freshly picked summer strawberries. This cake is a fan favorite!
More favorite strawberry recipes
I have Southern Cast Iron magazine to thank for this original recipe. I picked up their Spring 2016 issue because the collection of recipes looked so irresistibly delicious. Their Strawberry Skillet Cake was the first I chose to make from that issue. But my cast iron skillet at the time was too large. So I decided to bake it in a traditional 9-inch round cake pan.
After being wowed by the look of it coming out of the oven, my kids and I were even more impressed with the flavor. This 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 have officially christened this cake to be known as a ‘French Strawberry Cake‘.
Ingredients for french strawberry cake
- Strawberries – Fresh strawberries are best for this cake. I’ve only ever baked it with fresh strawberries. But some readers have had success using frozen strawberries.
- Butter, Eggs, Sour Cream and Vanilla – I have only tested this recipe using full-fat sour cream. Some readers have had success replacing the sour cream with plain yogurt.
- Flour, Sugar, Baking Powder and Salt – I’ve only tested this recipe using all-purpose flour. The granulated sugar is divided, with one cup sugar mixed into the cake batter. And a quarter cup sprinkled on top. Most readers describe the cake as not overly sweet or just sweet enough.
Pro tips
- 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 might 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 my pictures.
- Read through the many reader comments below for more helpful information regarding this cake.
- I bake the cake and serve it straight from its 9-inch round cake pan.
- Some readers have had success baking it in a springform pan. And then transferring it to a platter before serving.
Kitchen tools
- My favorite inexpensive paring knife for slicing the strawberries
- Nine-inch round cake pan for baking the cake
- My favorite set of magnetic measuring spoons and measuring cups for baking
Video
French Strawberry Cake
Ingredients
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh strawberries sliced
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy.
- 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 the butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Fold in strawberries using a rubber spatula. Spread the batter evenly 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 toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
Notes
Nutrition
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More versions of this cake
fraisier cake, sponge cake, moisture, preheated oven, large bowl, bite
KM says
Can I use cake flour instead of all purpose flour?
foodtasticmom says
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.”
Amanda says
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 🙂
foodtasticmom says
Love hearing this Amanda and thank you for taking the time to comment!
Debra Ducsay says
Made this yesterday, it was so good! Thank you for sharing. I will be making this again for sure!
foodtasticmom says
Thanks so much for the positive feedback Debra!
Kris says
Should I sift the flower first? Maybe that’s why people are gettng soupy underdone cake.
foodtasticmom says
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.
Lizzy says
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?
foodtasticmom says
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!
NanaToTwo says
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!!
foodtasticmom says
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 🙂
AmyJ says
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!
foodtasticmom says
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 🙂
Cindy says
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!
foodtasticmom says
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/
Sue says
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.
foodtasticmom says
You are very welcome. Enjoy!
wade says
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.
foodtasticmom says
You’re welcome. Glad you enjoyed it!
Tanya says
I’d love to make this in a 12″ cast iron skillet. Would I double the recipe or 1 and a half size? Thoughts?
foodtasticmom says
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!
Courtney says
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!!
foodtasticmom says
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.
Courtney says
Thanks so much hun!
Tauni says
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)
foodtasticmom says
That is so great to hear! I’m so glad you all enjoyed this cake 🙂
Janet says
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.
foodtasticmom says
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.
Kabia says
Hi!! how many grams of butter did you use ? here we have different sizes of sticks. Thanks !
foodtasticmom says
One stick which here equals eight tablespoons. Good question.
Wendi says
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.
foodtasticmom says
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!
Holly says
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.
foodtasticmom says
Wonderful. So glad it turned out for you and I’m going to try blueberries too!
Braven says
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
foodtasticmom says
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 🙂
Melissa says
Hello, wondering if someone can clarify the “jiggle test” before I make this. Do I want it to jiggle or not jiggle? Thanks!
foodtasticmom says
It doesn’t really jiggle. If you press lightly on top it should spring back a bit. Or toothpick should come out clean.
Tara Smith says
Just made this cake for Mother’s Day it was easy and delicious!
foodtasticmom says
So glad you liked it!