Description
This French Strawberry Cake is a moist and tender treat featuring fresh strawberries folded into a delicate vanilla batter. Baked to perfection with a crackly sugar topping, it offers a delightful balance of sweet and tangy flavors. Perfect for dessert or an elegant afternoon snack, it pairs beautifully with whipped cream, ice cream, or a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1â…“ cups all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
Fruit
- 2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake evenly.
- Prepare Cake Pan: Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until the mixture becomes light, pale, and fluffy, incorporating air for a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and create a smooth batter.
- Incorporate Vanilla: Mix in the vanilla extract to infuse the batter with a sweet, fragrant flavor.
- Combine Flour and Sour Cream: Alternately add the flour mixture and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid overmixing, which may toughen the cake.
- Add Strawberries: Fold the chopped fresh strawberries gently into the batter using a spatula, distributing them evenly without breaking them down.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan, spreading it evenly for uniform baking.
- Add Sugar Topping: Sprinkle extra granulated sugar over the top of the batter to create a crackly, sweet crust when baked.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, which prevents sogginess and enables easy slicing.
- Serve: Enjoy the cake warm or at room temperature, optionally garnished with whipped cream, ice cream, or a dusting of powdered sugar for an elegant finish.
Notes
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake light and tender.
- Ensure strawberries are fresh and well-hulled to avoid excess moisture in the batter.
- Using sour cream or Greek yogurt adds richness and moisture; choose whichever you prefer based on taste or dietary needs.
- The extra sugar sprinkled on top creates a delightful crackly crust, so don’t skip this step.
- This cake is best served within 2 days for optimum freshness but can be stored in an airtight container for up to 3 days.
