French Strawberry Cake

Why You’ll Love This Recipe

• Simple Ingredients: Utilizes common pantry staples, making it convenient to whip up without special trips to the store.

• Bursting with Freshness: Incorporates fresh strawberries, providing a natural sweetness and vibrant flavor.

• Moist and Tender: The addition of sour cream or Greek yogurt ensures a moist, tender crumb that melts in your mouth.

• Versatile: Suitable for various occasions, from casual gatherings to festive celebrations.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Vanilla extract

• Sour cream or Greek yogurt (low fat)

• Fresh strawberries, rough chopped

• Additional sugar for finishing

Directions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper for easy release.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

5. Combine with Dry Ingredients and Sour Cream: Alternately add the flour mixture and sour cream (or Greek yogurt) to the batter, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in Strawberries: Gently fold the chopped strawberries into the batter using a spatula, ensuring even distribution.

7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the top with a light layer of sugar. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the cake to cool in the pan before transferring it to a serving plate. Once cooled, slice and enjoy.

Servings and Timing

• Servings: 8

• Preparation Time: 15 minutes

• Cooking Time: 35-40 minutes

• Total Time: Approximately 55 minutes

Variations

• Berry Medley: Substitute half of the strawberries with other berries like blueberries or raspberries for a mixed berry flavor.

• Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a subtle citrus note.

• Nutty Addition: Fold in a handful of chopped nuts, such as almonds or pecans, for added texture and flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: To enjoy warm, microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

How do I prevent the strawberries from sinking to the bottom?

To prevent strawberries from sinking, toss them lightly in flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain them well before chopping and adding to the batter to prevent excess moisture.

Is it necessary to use parchment paper in the pan?

While not mandatory, lining the pan with parchment paper ensures easy removal and prevents sticking, especially with moist cakes like this one.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

What can I use instead of sour cream or Greek yogurt?

You can substitute with buttermilk or a dairy-free yogurt alternative if you prefer.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, and the top is lightly golden.

Can I add a glaze or frosting?

Absolutely! A light dusting of powdered sugar or a simple glaze made of powdered sugar and lemon juice complements the cake well.

Why is my cake dense instead of fluffy?

Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined to maintain a light texture.

Can I bake this in a different pan size?

Yes, but adjust the baking time accordingly. For example, an 8x8-inch square pan may require a few extra minutes of baking.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

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