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French Strawberry Cake

French strawberry cake is a delicious dessert cake with a custard-like center and a sugary, crackled crust. It's brimming with juicy strawberries and best of all, it only takes 10 minutes to mix up.

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

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar plus two tablespoons
  • 2 large eggs
  • 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 fresh strawberries stemmed and sliced (16 ounces)

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

  • This recipe is adapted from Martha Stewart Living.
  • Strawberries. After washing the strawberries, dry them as much as possible with paper towels. Slice them at least in half, or if the berries are very large, in quarters.
  • Butter and eggs. For best results, have the butter and the eggs at room temperature before beginning to make the cake. If you forget to take them out of the fridge, you can soften the butter in 10 second intervals in the microwave, just don't let it melt. For the eggs, just submerge them in warm (not hot) water for five minutes to bring them to room temperature.
  • Sugar: If you prefer a sweeter cake, you can add up to a half cup more sugar.
  • Baking pan. This French strawberry cake recipe is made in a nine inch springform cake pan. If you use a smaller pan, the cake will be deeper and you may need to increase the baking time. I've made this cake in a pie plate and that works too, as long as it's a nine inch pan.
  • Baking times. The baking time can vary a lot. Keep an eye on the cake during the last 10 minutes. You may need to remove it from the oven sooner or leave it in longer. Use the toothpick method to check for doneness. If it's done, a toothpick should come out clean when inserted into the center of the cake.
  • Fruit. This cake recipe works equally well with other fruits and berries. Try raspberries, blueberries, blackberries, or sliced peaches, plums, apples or pears.
  • Storage. Store the strawberry cake, covered, at room temperature for up to 2 days, or in the fridge for five days.

Nutrition Information

Serving 1g Calories 181kcal (9%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 49mg (16%) Sodium 66mg (3%) Potassium 152mg (4%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 291IU (6%) Vitamin C 22mg (24%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

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.