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