French Strawberry Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
12
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Calories
181 kcal
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Cuisine
International
French Strawberry Cake
Description
French Strawberry Cake combines a rich butter and sugar base with eggs, vanilla, and alternating additions of flour and plain yogurt to achieve a smooth batter. Freshly sliced strawberries are gently folded in before baking in a greased or parchment-lined nine-inch pan. A sprinkle of extra sugar on top creates a delicate crust after baking. The cake bakes at 350°F until golden and a toothpick inserted in the center comes out clean, signaling doneness.
The fresh strawberries add moistness and a natural tartness contrasted against the sweet batter. The yogurt contributes to the cake’s tender crumb and moisture retention. The texture balances soft crumb with the slight crunch from the sugar topping.
This cake can be served after cooling and is excellent enjoyed at room temperature. It pairs well with tea or coffee and can be adapted using other fresh fruits or berries. Storage recommendations include keeping the cake covered at room temperature for a couple of days or refrigerated for longer freshness.
Preparation tips include using room-temperature butter and eggs for better mixing, drying strawberries thoroughly to prevent excess moisture, and monitoring baking time carefully due to variations in pan size or fruit used.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup granulated sugar plus two tablespoons
- 2 egg large
- 1 ½ teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour gluten-free if needed
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup PLAIN yogurt
- 1 lb strawberry stemmed and sliced (16 ounces, fresh
Instructions
- Preheat oven to 350° Lightly grease the bottom of a nine inch cake pan or springform pan, or line with parchment paper.
- In the bowl of a stand mixer using the whisk attachment, or using an electric mixer on medium speed, in a large bowl, cream the butter and half cup of sugar together until fluffy.
- Add the eggs and vanilla and continue on medium speed until well combined.
- Add the baking powder, salt, and half the flour, beating on low speed until smooth.
- Add half the yogurt and beat until smooth.
- Repeat with the remaining flour, then the rest of the yogurt.
- Fold in the strawberries.
- Spread the batter into the prepared pan.
- Evenly sprinkle the top of the cake with the remaining two tablespoons of white sugar.
- Bake in the center of the oven for 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool on a wire rack before slicing.
Notes
- Dry strawberries well after washing to avoid excess moisture in the batter.
- Use room-temperature butter and eggs for proper creaming and mixing.
- Adjust sugar to taste; more sugar can be added for a sweeter cake.
- Use a nine-inch springform or cake pan; a smaller pan will require longer baking time.
- Test doneness with a toothpick; it should come out clean when the cake is done.
- The cake can be made with other fresh fruits such as raspberries or peaches.
- Store covered at room temperature up to 2 days or refrigerated for 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 181kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 66mg | 3% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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