french strawberry cake recipe

Written ByJenny Smyth Posted on
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The Best french strawberry cake recipe

I have been making this French strawberry cake recipe for years, and it never fails to impress my family and friends. The moment I take it out of the oven, the aroma fills the entire house, and everyone knows that something special is happening.

The combination of fresh strawberries, sugar, eggs, and flour creates a moist and flavorful cake that is perfect for any occasion. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We often make it for birthdays, holidays, and even just as a special treat on a Tuesday. I love how easy it is to make and how versatile it is – we can top it with whipped cream, powdered sugar, or even just enjoy it on its own.

The best part is that it’s actually relatively healthy compared to other cakes I’ve made. The strawberries add natural sweetness and moisture, making it a great option for those looking for a lighter dessert option.

Plus, the eggs provide protein and help keep me full until dinner. I’ve experimented with different variations over the years, but this recipe remains my go-to for its simplicity and delicious results.

French Strawberry Cake

4.9 from 1817 votes

A delightful French strawberry cake recipe featuring a moist sponge and fresh strawberries. This classic dessert is perfect for any occasion, with a sweet strawberry sauce to top it off.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

200g strawberries
175g unsalted butter
175g caster sugar
4 large eggs
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder

For the Strawberry Sauce

250g strawberries
50g caster sugar
1 tbsp lemon juice

For the Icing

200g icing sugar
30g unsalted butter
1 tsp vanilla extract
strawberry slices for decoration

👨‍🍳Directions

1Preheat the oven to 180°C (160°C fan).
2Grease and line a 9-inch round cake tin with parchment paper.
3Hull and chop the 200g strawberries for the cake batter and set aside.
4In a large mixing bowl, cream together the butter and sugar until light and fluffy.
5This should take about 3-5 minutes using an electric mixer.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Sift in the flour and baking powder, gently fold into the mixture until just combined.
9Add the chopped strawberries to the batter and fold gently.
10Transfer the batter to the prepared cake tin and smooth the top.
11Bake in the preheated oven for 25-30 minutes.
12Check the cake by inserting a toothpick into the center of the cake.
13If it comes out clean, the cake is done.
14Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
15While the cake is baking, prepare the strawberry sauce.
16Hull and chop the 250g strawberries for the sauce.
17In a saucepan, combine the chopped strawberries, sugar, and lemon juice.
18Cook over medium heat until the strawberries soften and release their juices.
19This should take about 5-7 minutes.
20Use a fork to mash the strawberries and create a sauce.
21Simmer for an additional 2-3 minutes until the sauce thickens slightly.
22Remove from heat and let it cool.
23To make the icing, in a bowl, combine the icing sugar, butter, and vanilla extract.
24Mix until smooth and creamy.
25If the icing is too thick, add a small amount of water or milk to reach your desired consistency.
26Once the cake is completely cooled, spread the icing evenly over the top.
27Arrange the strawberry slices on top of the icing for decoration.
28Drizzle the cooled strawberry sauce over the icing and strawberries.
29Slice and serve the cake.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake tin
Saucepan
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 150mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: Ensure the cake is completely cooled before icing to prevent the icing from melting. You can store any leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How French Strawberry Cake Works

This French strawberry cake recipe has become a staple in our household – perfect for any occasion or just as a special treat on any given day.

It’s easy to make and stores well in an airtight container at room temperature or in the fridge for up to 3 days.

You can also freeze individual slices or the entire cake if you need to store it longer than that.

❓ Frequently Asked Questions About French Strawberry Cake

Q: What type of flour should I use for this French strawberry cake recipe?

For this recipe, you’ll want to use all-purpose flour with a high protein content to help create a tender crumb. I prefer using King Arthur or Bob’s Red Mill all-purpose flour.

Q: Can I substitute the fresh strawberries with frozen ones?

No, I would recommend using fresh strawberries for this recipe. Frozen strawberries will release too much moisture during baking, resulting in a soggy cake.

Q: How do I ensure that my cake is evenly baked?

To ensure your cake is evenly baked, make sure to rotate the pan halfway through the baking time. This will help prevent hotspots from forming in your oven.

Q: Can I make this cake ahead of time?

You can prepare the batter ahead of time and store it in an airtight container in the fridge overnight. However, be sure to let it come to room temperature before baking.

Q: What’s the best way to store leftover cake?

To keep your cake fresh for longer, store it in an airtight container at room temperature or in the fridge for up to 3 days. If you plan on storing it for an extended period of time (like a week), consider freezing individual slices or the entire cake.

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