This French strawberry cake spells the start of the English summer for me. No other strawberries will do, as I wait patiently until English strawberries make their presence in the shops and farms. As a child of the 70’s, I have been brought up with seasonal fruit and vegetables, not ever knowing that others eat tomatoes and strawberries all year round. It’s part of the global and supermarket culture I guess, sadly. In a perfect world, I’d go back to farmers markets, quaint bakers and grocers on your door step.
Who can resist the allure of a luscious strawberry cake, adorned with vibrant red strawberries glistening atop a bed of a moist delight?
This strawberry cake is very unpretentious, at the risk of repeating myself, I love the simple stuff. Having said that, I am not really a fan of rustic things, they are way too rough around the edges for my liking.
A little understated elegance is what I expect after I bake this in a tart tin. Fluted lacy edges is what you should achieve with minimum effort.
I guess a tart would bring another textural dimension into play with its thin buttery crust. Hey, just think of the crispy top achieved with a sprinkle of sugar! Now it looks like a strawberry tart…kinda…
What you’ll love about this recipe
The English strawberry season is just upon us, as more balmy May days are packing warmth and sunshine. That’s why during the summer months when strawberries are at their peak, I indulge and celebrate these seasonal delights. This delightful cake is a testament to the abundance of fresh, locally grown strawberries that grace English farms and markets.
My go to farm is where North Essex is bordering Suffolk. Tidy rows nestling luscious fruit invite excited families to pick them from June onward. When our own children were younger, we would often make the customary trip at weekends to collect the vibrant red jewels. They will turn into amazing cakes, fill neat jars with jam and bring the joy of savoring simple pleasures. This recipe was actually adapted from their recipe collection and it’s so cherished 😍!
- Simple & Delicious: Made with pantry and fridge staples, this cake is easy to whip up without overthinking it. It will never fail you.
- Fresh & Fruity: Bursting with juicy strawberries, it’s a delightful explosion of summer flavors. Or even when they aren’t quite ripe or not so juicy.
- Light & Perfect for Sharing: Not too heavy, it’s the perfect ending to a light spring or summer meal.
- Easy to Follow: No fancy techniques required, perfect for beginner bakers.
Watch how to make MY FRENCH STRAWBERRY CAKE
Ingredients you’ll need
- Unsalted Soft Butter
- Plain Flour
- Caster Sugar
- Egg
- Milk
- Baking Powder
- Salt
- Vanilla Extract
- Lemon Zest (Optional)
- Fresh Strawberries
- Icing Sugar
How to make French Strawberry Cake (step-by-step)
Time needed: 1 hour
Easy French Strawberry Cake: Bursting with Fresh Flavor of the English strawberries in season!
- Preheat & Prep:
Preheat your oven to 180℃ (350℉) and grease a 25cm (10 inch) tart tin or a 23cm (9 inch) deeper tin. Quarter your strawberries.
- Cream Butter & Sugar:
Using an electric mixer, beat the softened butter and sugar for 3 minutes until light and fluffy.
- Combine Wet Ingredients:
Add the egg, milk, and vanilla extract, mixing until just combined.
- Add Dry Ingredients:
Gradually mix in the flour, salt, and baking powder until you have a smooth batter.
- Assemble the Cake:
Pour the batter into the greased tin. Arrange the quartered strawberries on top, cut-side down, in a single layer.
- Crackly top
Sprinkle a few tablespoons of sugar over the strawberries.
- Bake in Two Stages:
Bake for 10 minutes at 180℃ (350℉) then reduce the heat to 163℃ (325℉) and bake for an additional 40 minutes. The cake is done when a tester inserted (avoiding the strawberries) comes out clean and the cake is golden brown.
- Cool & Serve:
Let the cake cool completely in the tin before removing and dusting with icing sugar. Slice and enjoy!
Pro Tips
- Use room temperature ingredients for even mixing. REMEMBER TO TAKE THE BUTTER OUT OF THE FRIDGE THE NIGHT BEFORE SO IT’S SOFT!!!
- Don’t overmix the batter, a few lumps are okay.
- Test the cake in a spot without strawberries to ensure it’s fully cooked.
- Let the cake cool completely before dusting with icing sugar, to prevent melting.
Preparation time
It takes around 5 minutes to weigh and prepare the ingredients, quarter the strawberries and grease the tin.
Mixing time
It takes a total of 5 minutes to make your batter.
Baking time
Watch the temperatures change, but in total it should take no longer than 45-50 minutes.
Total time
In less than an hour you will have a moist and super juicy cake that announces “SUMMER IS HERE!!!”
Servings
This recipe yields 8 generous portions, enough for a small family and guests if they behave 😜.
What to serve with strawberry cake
As the sugary top is burnished in places, its caramel hues ask for creaminess. I’d say, pair this cake with whipped cream or even crème fraîche. The cream will add a luxurious and velvety element, balancing the natural tartness of the strawberries and adding an airy texture.
- Ice cream or whipped cream: Serve with a dollop of whipped cream or vanilla ice cream.
- Drizzle with a simple syrup or fruit glaze for extra sweetness.
- Tea or coffee time: Enjoy this cake for afternoon tea or with a cup of coffee on the garden patio. I know I do 😉!
- Fresh Mint: Garnish with fresh mint leaves for a beautiful and elegant presentation.
variations and substitutions
- Sour Cream: Many recipes use sour cream for added moisture. You can substitute milk with 1/2 cup of sour cream for a richer cake.
- Fruit Options: Swap the strawberries for other seasonal fruits like blueberries, peaches, or raspberries.
- Lemon Zest: For a brighter flavor, incorporate the zest of one lemon with the dry ingredients.
This French Strawberry Cake is such a delightful way to showcase fresh, seasonal fruit. It has a delicate crumb that beautifully complements the vibrant flavors of the strawberries. Make it your family’s heirloom too!
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recipe FAQ
The cake will stay fresh for up to 3 days stored in an airtight container at room temperature. I keep mine on a cake stand and cover it with a shower cap. The crunchy top will soften though.
Yes, you can make it a day ahead and store it covered at room temperature. Cover it with a shower cap or place it in a cake box to prevent drying out. Dust a fresh icing sugar dusting just before you cut and serve.
Honestly? You can try and use thawed out strawberries or cut smaller pieces to try and prevent juices leaking into your batter. I haven’t ever done this, just because I use strawberries in season only. Leave a comment below how it turned out if you ever try it.
I always have a few pieces, but fear not, if you already covered most of your cake surface, just eat the strawberry pieces left LOL!
French Strawberry Cake
Equipment
- 1 loose bottom tart tin
- 1 handheld mixer
- 1 large mixing bowl
- 1 spatula
- 1 scale for weighing your ingredients
Ingredients
- 85 g unsalted soft butter at room temperature
- 190 g plain flour (all purpose)
- 175 g caster sugar plus extra 2 tablespoons for sprinkling
- 1 large egg
- 120 ml milk
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- fine zest of one lemon (optional)
- 400 g fresh strawberries hulled and quartered
- a dusting of icing sugar
Instructions
Preheat & Prep
- Preheat oven to 180℃ or 350℉.
- Prepare a tart or shallow pie dish, I use a 25 cm (10 inch) diameter tart tin with a removable bottom. A 23 cm (9 inch) deeper tin will also work. Grease it with a little soft butter to avoid the cake sticking to it.
- Remove the strawberry hulls and cut them in quarters. If they are too large you can cut them in smaller pieces, but reasonable chunks. If the strawberries are small, they can be halved instead of quartered.
Make the cake batter
- Beat the soft butter with the sugar until pale and fluffy with an electric mixer for approximately 3 minutes.
- Mix in egg, milk and vanilla until just combined. Don't worry about the lumps.
- Add the dry mix (flour, salt, baking powder and lemon zest if you are adding) gradually, mixing until just smooth.
Assemble the cake
- Pour the batter into the greased tart dish. Spread with a spatula so that the batter is fairly even.
- Arrange the quartered strawberries on top of batter, cut side down and close together in one layer.
- Sprinkle 2 tablespoons of sugar over the top of the strawberries. This will create a thin crunchy top.
Bake the cake in two stages
- Bake the cake for 10 minutes at 180 ℃ (350℉) then reduce oven temperature to 163℃ (325℉).
- It will be ready when the cake is golden brown and a tester comes out clean. Test the cake in a place where there are no strawberries after 30-35 minutes to decide if you need to bake it for less than 50 minutes.
- The total time should be approximately 50 minutes, but depending on your oven, 45 minutes will work just fine. If left too long, it may be too dry and crumbly.
Cool and Serve!
- Let the cake cool in its tin. This is the hard bit, waiting!
- Push the tin bottom up to remove the cake and place on a cake stand. Dust generously with icing sugar and slice into wedges. Enjoy!
Video
Notes
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