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French Strawberry Cake
5 from 84 votes

French Strawberry Cake

French Strawberry Cake is a moist, tender cake that incorporates fresh sliced strawberries directly into the batter. It features a soft crumb from butter, sugar, eggs, yogurt, and flour, enhanced by a topping of sugar for light sweetness and a slightly crisp surface. The cake is versatile and can be made with various fruits, making it suitable for a fruit-forward dessert or snack.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 12
Calories: 181 kcal
Course: Dessert, Cake
Cuisine: International

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

    Cup of Yum
  1. Preheat oven to 350° Lightly grease the bottom of a nine inch cake pan or springform pan, or line with parchment paper.
  2. 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.
  3. Add the eggs and vanilla and continue on medium speed until well combined.
  4. Add the baking powder, salt, and half the flour, beating on low speed until smooth.
  5. Add half the yogurt and beat until smooth.
  6. Repeat with the remaining flour, then the rest of the yogurt.
  7. Fold in the strawberries.
  8. Spread the batter into the prepared pan.
  9. Evenly sprinkle the top of the cake with the remaining two tablespoons of white sugar.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 181

% 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.