Description
This French Strawberry Cake is a delightful and moist dessert featuring fresh strawberries folded into a tender, buttery cake flavored with vanilla and sour cream. Perfect for spring and summer gatherings, it combines a soft crumb with a sweet strawberry topping for a simple yet elegant treat.
Ingredients
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
Fruit
- 16 ounces fresh strawberries (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9-inch round cake pan with cooking spray and set it aside to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In the bowl of a stand mixer, whip together the softened butter and 1 cup of granulated sugar until the mixture is pale and fluffy, about 5 to 7 minutes. This step aerates the batter, giving the cake a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then beat in the vanilla extract to infuse flavor throughout the batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Alternate Adding Flour Mixture and Sour Cream: Gradually add the flour mixture 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, which can make the cake dense.
- Fold in Strawberries: Gently fold the sliced fresh strawberries into the batter, spreading them evenly without crushing.
- Pour Batter and Add Sugar Topping: Spread the batter evenly into the prepared cake pan. Sprinkle the remaining 1/4 cup of granulated sugar evenly on top of the cake batter for a sweet, slightly crunchy finish.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a wooden pick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, slice and serve directly from the pan for a rustic presentation.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to keep the cake tender.
- Fresh strawberries are best for flavor and texture; avoid frozen or canned.
- Use a toothpick or cake tester to check doneness to prevent overbaking.
- For an extra decorative touch, garnish with additional fresh strawberries or a light dusting of powdered sugar before serving.
