Description
This French Strawberry Cake Delight is a moist and tender cake bursting with fresh strawberries, layered into a soft buttery batter with a slight tang from sour cream. Perfect for spring and summer gatherings, this 9-inch cake offers a delightful balance of sweetness and fruity freshness topped with a sugary finish for a subtle crunch.
Ingredients
For the Cake Batter
- 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
For the Fruit
- 16 ounces fresh strawberries (sliced)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by spraying it with cooking spray to prevent sticking, then set it aside.
- Cream Butter and Sugar: Using a stand mixer, whip the softened butter and 1 cup of sugar together until the mixture is pale, light, and fluffy. This usually takes around 5 to 7 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure proper emulsification. Then beat in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Mix Batter: Gradually add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat just until combined after each addition to avoid overmixing and developing gluten.
- Fold in Strawberries: Gently fold the sliced strawberries into the batter with a spatula, ensuring even distribution without breaking up the fruit too much.
- Prepare for Baking: Spread the strawberry-laden batter evenly into the prepared cake pan. Then sprinkle the remaining 1/4 cup of granulated sugar evenly over the top to create a sweet, crunchy crust as it bakes.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Then slice and serve directly from the pan for a charming presentation.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool fully to ensure slices hold their shape.
- For a richer flavor, butter can be browned before softening, but this is optional.
- If sour cream is unavailable, full-fat Greek yogurt can be a substitute.
