This French Strawberry Cake is a simple, rustic-style dessert with a soft, tender crumb and pockets of juicy strawberries throughout. It feels elegant yet completely effortless to make at home. With basic pantry ingredients and fresh berries, it’s the perfect cake for spring gatherings, brunch, or an easy afternoon treat.

Why You’ll Love It

Every bite blends light vanilla cake with sweet, softened strawberries that melt into the batter as it bakes. The sugar-sprinkled top creates a delicate crust, giving the cake a charming bakery-style finish. It’s straightforward, reliable, and delicious warm or chilled.

What You’ll Need (Ingredients)

All-purpose flour — builds the cake structure.
Baking powder — helps the cake rise.
Salt — balances sweetness.
Softened butter — creates richness and tender texture.
Sugar — sweetens and helps the top crisp.
Eggs — bind the batter and add lift.
Vanilla — adds warm flavor.
Sour cream or Greek yogurt — keeps the cake moist and soft.
Rough-chopped strawberries — the star of the cake.
Extra sugar for finishing — forms a lightly crisp top.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
9-inch round baking pan
Parchment paper
Knife
Cooling rack

How to Make It (Step-by-Step)

Step 1 — Prep & Batter

Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
In a bowl, mix flour, baking powder, and salt; set aside.
Whip the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla.
Alternate adding the dry ingredients and the sour cream, beginning and ending with the dry mixture.
Fold in the chopped strawberries gently with a spatula.

Step 2 — Bake & Cool

Spread the batter into the prepared pan.
Sprinkle the top with sugar.
Bake 35–40 minutes, or until a tester comes out clean.
Cool before slicing. The cake lifts out easily if you’d like to plate it for serving.

Helpful Tips

Don’t overmix once the flour is added — it keeps the cake tender.
Chop strawberries into medium pieces so they hold texture when baked.
If the top browns too quickly, tent lightly with foil.
Let the cake cool fully before slicing for the neatest cuts.

Substitutions & Variations

Use Greek yogurt or sour cream interchangeably.
Add a touch of lemon zest for a bright citrus hint.
Swap strawberries with blueberries or raspberries for a different berry cake.
Dust with powdered sugar once cooled for an elegant finish.

What to Serve With It

This cake pairs beautifully with tea, coffee, berry lemonade, or a light fruit drink. It’s great for brunch tables, picnics, or an everyday sweet treat.

Leftovers & Storage

Room temperature: Store covered for 1 day.
Refrigerator: Keep airtight for 3–4 days.
Freezer: Wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.

FAQs

Q: Can I use frozen strawberries?
Frozen berries work, but add them straight from the freezer so the batter doesn’t get watery.

Q: Can I reduce the sugar?
You may cut the sugar slightly, but the texture of the top crust will change.

Q: Do I need parchment paper?
It helps release the cake cleanly, especially with juicy fruit.

Q: Can I make this ahead?
Yes — the cake tastes even better the next day after the flavors settle.

Q: How do I know it’s done?
A toothpick should come out clean, with no wet batter.

Conclusion

This French Strawberry Cake is a lovely mix of simplicity and charm — soft, fruity, and effortlessly elegant. It’s easy enough for weekday baking yet special enough for guests. I hope you enjoy making this beautiful cake for your family and friends!

Full Recipe