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
Shauna says
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!
foodtasticmom says
I love getting comments like this. Thank you for the positive rating!
Shaban says
Oh boy, that looks so appetizing. I wonder if i make it what kind of abomination it will look like.
foodtasticmom says
It’s pretty user friendly. I’m sure yours will be fine!
Kaeli says
my husband’s favorite. thank you for this!
foodtasticmom says
Thank you for telling me. I appreciate the review!
SHERRY MCCUNE says
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.
foodtasticmom says
This is amazing to hear. Thank you so much for the positive review and comment. I’m humbled.
Mary DeLoa says
i think this is the best cake I have ever baked. Light, delicious
foodtasticmom says
Fantastic! Thanks for the review 🙂
KATHRYN says
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!
foodtasticmom says
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!
Julie says
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 😀
Arlene Grace says
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.
foodtasticmom says
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!
Virginia Wright says
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!
foodtasticmom says
What a lovely comment to receive. Thank you for taking the time to write. Now I have to try it with rhubarb!
Tanya says
Hi can I perhaps try this recipe with cherries? Slightly sour frozen cherries? Any tips?
foodtasticmom says
The cake might take a bit longer to bake, but I think slightly frozen cherries should be good!
Adele says
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
foodtasticmom says
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!!
JeannetheBaker says
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.
foodtasticmom says
Thank you for your feedback. So glad the cake was enjoyed!
Casey says
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!!
foodtasticmom says
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!
Karen Nicholl says
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.
foodtasticmom says
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!
Anita says
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
foodtasticmom says
I know in the comments people have used spring form pans with great success. So glad you liked the cake with raspberries too!
Yang says
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?
foodtasticmom says
I think that would be a great addition. Come back and let us know how it turns out!
Cher Hague says
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!
foodtasticmom says
You’re welcome. Always fun to hear how far this recipe travels! So glad everyone loved it.
Sujatha says
Can this cake be made in a bundt pan?
foodtasticmom says
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.
Kay says
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.
foodtasticmom says
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.
Lynn Gore says
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!
foodtasticmom says
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!