French Strawberry Cake Recipe

I absolutely adore sharing this French Strawberry Cake Recipe with friends because it’s such a delightful celebration of fresh strawberries enveloped in a tender, buttery cake. I love how the sweetness of the berries perfectly balances the subtle tang of sour cream, creating a dessert that’s elegant yet wonderfully approachable. Every bite is a little moment of joy, and I guarantee that once you make it, this cake will become one of your favorite go-to recipes.

Why You'll Love This French Strawberry Cake Recipe

Ingredients You'll Need

What I find truly special about this French Strawberry Cake Recipe is its flawless balance of flavors. The lush, juicy strawberries bring a refreshing fruitiness that brightens the buttery cake, while the tender crumb melts in your mouth. It’s not too sweet, which keeps it feeling fresh and light—perfect for spring or summer but welcome any time of year.

One of the things I love most about this cake is how straightforward it is to prepare. The ingredients are simple, and the process easy to follow, but the result feels super sophisticated. When I’m short on time but want to impress guests (or just treat myself), this recipe never lets me down. Mixing up the batter with fresh strawberries folded in feels like a little treat in itself!

This cake is ideal for so many occasions in my life—from Sunday family brunches to festive gatherings with friends. It stands out in a crowd because it’s bursting with fresh flavor and has that timeless French elegance that says “special.” Whether I’m serving it with afternoon tea or as a light dessert after dinner, it always earns rave reviews.

Ingredients You'll Need

The beauty of this cake is that it calls for simple, wholesome ingredients that each play a crucial role in the final texture, taste, and that gorgeous presentation. Everything from the butter to the fresh strawberries is essential for creating the moist crumb and delicious flavor.

• Unsalted butter (softened): Gives the cake a rich, tender crumb and buttery flavor that’s key to its French charm.
• Granulated sugar (divided): Sweetens the batter and adds a delightful caramelized crunch on top.
• Large eggs: Provide structure and moisture, helping the cake rise perfectly.
• Vanilla extract: Adds a warm, aromatic note that enhances all the other flavors.
• All-purpose flour: The base of the cake, contributing to its soft yet sturdy texture.
• Baking powder: Gives the cake a light lift and creates a soft crumb.
• Salt: Balances sweetness and deepens the overall flavor.
• Sour cream: Adds moisture and a subtle tang that keeps the cake from being too sweet.
• Fresh strawberries (sliced): The star ingredient, providing juicy bursts of flavor and a gorgeous pink hue throughout the cake.

Directions

Step 1: First, I preheat my oven to 350 degrees Fahrenheit and spray a 9-inch round cake pan with cooking spray so the cake releases easily after baking.

Step 2: In the bowl of my stand mixer, I whip the softened butter together with 1 cup of sugar until the mixture is pale and fluffy, which usually takes about 5 to 7 minutes. This step is crucial because it incorporates air, making the cake light.

Step 3: Then I add the eggs one at a time, beating well after each addition to make sure everything is fully combined. I finish by beating in the vanilla extract, infusing the batter with that lovely aromatic depth.

Step 4: In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add this dry mixture to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. I beat just until combined after each addition to avoid overmixing and keep the cake tender.

Step 5: Next, I gently fold in the sliced fresh strawberries so they’re evenly distributed without crushing them, preserving their burst of fresh flavor and pretty color.

Step 6: I spread the batter evenly in the prepared cake pan, then sprinkle the remaining ¼ cup of sugar evenly over the top to create a light, sweet crust during baking.

Step 7: The cake goes into the oven for about 35 to 40 minutes. I check doneness by inserting a wooden pick in the center—if it comes out clean, the cake is ready.

Step 8: I let the cake cool completely in the pan to set perfectly, then slice and serve it directly from the pan for that charming rustic French feel.

Servings and Timing

This recipe makes about 8 generous servings, making it perfect for sharing with family or friends. Prep takes me around 15 minutes, with the baking time about 35 to 40 minutes. Including cooling, the total time from start to finish is roughly 50 minutes. The cooling step is important to help the cake firm up so the slices hold their shape beautifully.

How to Serve This French Strawberry Cake Recipe

When I serve this French Strawberry Cake Recipe, I love to keep it simple and elegant. I usually pair it with a dollop of lightly whipped cream or a scoop of vanilla ice cream to complement the sweet-tart strawberries. Fresh mint leaves scattered on top add a wonderful touch of color and freshness.

If I’m hosting a special occasion, I sometimes plate individual slices alongside fresh berries and a drizzle of raspberry coulis for a restaurant-quality presentation. It’s perfect for a brunch spread or afternoon tea. For a beverage pairing, a chilled glass of sparkling rosé or a fruity white wine like a Riesling really elevates the experience, but you could also go with a refreshing iced tea or lemonade for a non-alcoholic option.

I find the cake best served at room temperature so you can truly enjoy its tender crumb and the juicy pop of the strawberries. When plating, I cut slices about 1 to 1.5 inches wide—enough to feel indulgent but also to savor every bite without feeling heavy.

Variations

I’ve played around a lot with this French Strawberry Cake Recipe to suit different tastes and dietary needs. For example, if you want to make it gluten-free, swapping in a gluten-free baking flour blend works wonderfully without sacrificing texture. To keep it vegan, I substitute the butter with a plant-based alternative, use flax eggs in place of regular eggs, and swap the sour cream with a dairy-free yogurt for a similar tang.

Flavor-wise, I sometimes add a splash of almond extract instead of vanilla for a nutty twist that pairs beautifully with strawberries. You can also experiment by folding in other berries like raspberries or blackberries alongside the strawberries for a wild berry mix that’s stunning and delicious.

For a different cooking method, I’ve even used this batter to make cupcakes, which are great for parties or on-the-go treats. Just bake for about 20 minutes at the same temperature in a muffin tin, and you’ll have cute little cakes bursting with strawberry goodness.

Storage and Reheating

Storing Leftovers

I like to store any leftover cake in an airtight container at room temperature, where it stays fresh for about 2 days. If you want to keep it longer, I recommend refrigerating it to preserve the strawberries’ freshness and prevent the cake from drying out; it can last up to 4 days in the fridge.

Freezing

This French Strawberry Cake Recipe freezes well if you wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. I usually slice the cake before freezing so I can thaw individual portions as needed. Frozen, it keeps for up to 2 months. To thaw, I transfer the slices to the fridge overnight.

Reheating

When I reheat slices, I avoid using the microwave because it can make the texture gummy. Instead, I gently warm them in a preheated oven at 300 degrees for 5-7 minutes, which helps revive the cake’s moist crumb and brings back that just-baked warmth. If you refrigerated the cake, let it come to room temperature before reheating for best results.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are best for texture and flavor, you can use frozen ones if needed. Just be sure to thaw and drain them well to avoid excess moisture that could make the cake too wet.

Is there a substitute for sour cream in this cake?

Yes! You can substitute sour cream with plain Greek yogurt or creme fraiche to maintain the moisture and slight tang. For dairy-free options, coconut yogurt or a blend of plant-based yogurt works nicely.

How do I know when the cake is fully baked?

The best test is to insert a wooden pick or toothpick in the center of the cake. If it comes out clean or with just a few crumbs (not wet batter), the cake is done. It usually takes about 35-40 minutes in a 350-degree oven.

Can I make this cake ahead of time?

Absolutely! This cake tastes great made a day in advance. Just be sure to store it in an airtight container to keep it moist. You can also prepare the batter and bake it the day before your event.

What’s the best way to serve the cake for a party?

I like to slice the cake into smaller pieces and arrange them on a pretty platter, garnished with fresh strawberry slices and mint leaves. Adding small bowls of whipped cream or ice cream nearby lets guests customize their servings.

Conclusion

I can’t recommend this French Strawberry Cake Recipe enough if you want a dessert that feels special but isn’t fussy. It brings together simple ingredients in a way that tastes luxurious and fresh, perfect for brightening up any occasion. I hope you enjoy making it as much as I do, and that it becomes a beloved staple you turn to for celebrating life’s sweetest moments.

Print