Description
This French Strawberry Cake is a delightful dessert that features a light and buttery crumb topped with fresh strawberries. It’s a perfect treat for any occasion, especially during the summer months.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
Additional Ingredients:
- 1 1/2 cups fresh strawberries (hulled and halved)
- 2 tablespoons turbinado sugar (or granulated sugar for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and butter a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine wet and dry: Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined.
- Assemble and bake: Spread the batter into the prepared cake pan, arrange halved strawberries on top, sprinkle with sugar, and bake for 35–40 minutes until golden.
- Cool and serve: Let the cake cool in the pan, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- This cake is best enjoyed on the day it’s made for optimal freshness.
- Raspberries or blueberries can be used as delicious alternatives to strawberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg