This French Strawberry Cake recipe is an easy, delicious way to showcase fresh, ripe strawberries. It’s a single-pan cake with a tender, moist crumb and a crunchy sugar topping—perfect for spring and summer.
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French Strawberry Cake Recipe
This cake is inspired by the classic French apple cake: a single-layer dessert with a dense, moist crumb and plenty of fruit baked right into the batter. This version uses fresh strawberries, lemon zest for brightness, and buttermilk for tender, flavorful crumbs.
Baking with Berries
Berries are wonderful to bake with, especially in spring. Fresh strawberries add juiciness that keeps the cake moist while creating a beautiful, fruity topping. A sprinkling of granulated sugar on top bakes into a light, crunchy crust. If fresh berries aren’t available, frozen berries can work too, or try blueberries, raspberries, or blackberries for a tasty variation.
Ingredients
- unsalted butter – softened to room temperature so it’s dentable but not greasy.
- granulated sugar – the recipe uses sugar in the batter and reserves a small amount for the crunchy topping.
- eggs – use room temperature eggs to help the cake bake evenly and rise properly.
- lemon zest – adds a fresh, bright note to complement the strawberries.
- vanilla – pure vanilla extract enhances the cake’s flavor.
- buttermilk – keeps the cake moist and adds a slight tang.
- all-purpose flour – measure carefully (by weight is best) for consistent results.
- baking powder – provides lift.
- salt – balances and enhances the flavors.
- strawberries – about 1 ½ cups, hulled and halved; some go into the batter and some top the cake.
- powdered sugar – optional, for dusting before serving.
Equipment
You don’t need special tools: a hand mixer (or stand mixer), mixing bowls, a zester for lemon, a rubber spatula, and an 8-inch round cake pan (or 9-inch springform) lined with parchment paper are all that’s required.
Step by step
Follow these simple steps to make the cake. If you prefer, there is an accompanying video demonstrating the process.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then lemon zest, vanilla, and buttermilk, mixing after each addition.
- Whisk the flour, baking powder, and salt in a separate bowl, then gently fold into the wet ingredients until just combined.
- Fold in two-thirds of the strawberries.
- Spread batter into the prepared pan, top with remaining strawberries, sprinkle with reserved sugar, and bake.
The method is straightforward—if you can use a hand mixer and spatula, you can make this cake.
Related Recipes
If you love strawberries, try other strawberry recipes like a simple vanilla cake with macerated strawberries and stabilized whipped cream, a strawberry-banana sorbet, or strawberry crunch cupcakes for more seasonal treats.
📖 Recipe
French Strawberry Cake
Equipment you may need
- 8-inch round cake pan (or 9-inch springform)
- hand mixer or stand mixer
- rubber spatula
- parchment paper
- zester
Ingredients
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided (reserve 2 tablespoons for topping)
- 2 large eggs, room temperature
- Zest of one lemon
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 ½ cups all-purpose flour (about 192 g)
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ cups fresh strawberries, hulled and halved (divided)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch round cake pan and line the bottom with parchment paper.
- Remove 2 tablespoons from the granulated sugar and set aside.
- In a large bowl or the bowl of a stand mixer, cream the butter and remaining sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, vanilla, and buttermilk.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined.
- Fold in two-thirds of the strawberries, reserving the rest for the top.
- Pour the batter into the prepared pan and smooth the top. Arrange the reserved strawberries over the batter and sprinkle with the reserved 2 tablespoons of sugar.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then remove it and transfer to a wire rack to cool completely.
- Once cool, dust with powdered sugar if desired and slice to serve.
Notes
Storage/freezing: Best enjoyed the day it’s baked or the next day; fresh berries can become soft after longer storage.
Nutrition
Calories: 289 kcal
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