French Strawberry Cake Recipe

I’ve been playing with flavors and my latest French Strawberry Cake is a delightful treat. The combination of sifted flour, fresh eggs, melted butter and strawberry puree paired with sliced strawberries makes it one of my favorite Strawberry Cake Recipes. Every bite serves up an authentic burst of summer.

I recently discovered this fascinating French Strawberry Cake recipe that totally surprised me with its unique mix of flavors. When I first mixed together 1 1/2 cups sifted all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt, I never imagined that adding 4 large eggs at room temperature along with 1 cup granulated sugar would lead to such a light cake.

Mixing in 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract gave it a rich flavor that works so well with the tangy zest of 1 cup fresh strawberry puree. I also folded in a pint of fresh sliced strawberries to give it that extra burst of fruitiness.

Sometimes, a touch of 1/4 cup strawberry jam lends an extra pop of flavor that makes this dessert truly memorable. This cake brings a fresh twist to strawberry cake recipes and plays with flavors that make you want to eat dessert first every time.

Why I Like this Recipe

I really love this French Strawberry Cake recipe for a bunch of reasons. First, the combination of fresh strawberry puree and sliced strawberries gives the cake an amazingly bright and fruity flavor that always reminds me of summer. The natural sweetness and tang draw me in every time I bake it.

Second, I dig how straightforward the recipe is. Even if I’m a bit clumsy in the kitchen sometimes, the steps are easy enough to follow so I don’t get overwhelmed by fancy techniques or anything like that.

Third, the finishing touch of whipped cream totally makes it worth it for me. There’s something so special about topping a moist cake with light, creamy whipped cream that makes every bite feel indulgent and fun to eat.

Lastly, I like the little twist of swirling in some strawberry jam over the top. It’s a small hack that adds this extra burst of flavor and makes the whole dessert feel unique and extra tasty.

Ingredients

• All purpose flour provides necessary carbohydrates, structure, and a soft cake crumb texture.
• Fresh strawberry puree is naturally sweet, offering vitamins, antioxidants, and vibrant flavor.
• Fresh strawberries add texture, fiber, and tart-sweet notes that brighten the cake.
• Eggs contribute protein, moisture, and help bind all ingredients perfectly together.
• Melted unsalted butter adds richness and smooth texture without extra salt.
• Heavy cream, when whipped, creates a light, indulgent topping and delicious moisture.
• Optional strawberry jam intensifies flavor and enhances sweetness with a concentrated burst.
• Vanilla extract enriches overall flavor and harmonizes ingredients with a subtle warmth.
• Baking powder helps the cake rise, resulting in a light and airy texture.

Ingredient Quantities

• 1 1/2 cups all purpose flour (sifted)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs at room temperature
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup fresh strawberry puree (blend a handful of strawberries)
• 1 pint fresh strawberries (hulled and sliced)
• 1/4 cup strawberry jam (optional for extra flavor)
• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar (to sweeten the cream)

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with a little butter or non-stick spray.

2. In a bowl, sift together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In another large bowl, beat 4 large eggs at room temperature with 1 cup granulated sugar until the mixture gets light and fluffy.

4. Stir in 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract into the egg and sugar mixture.

5. Mix in 1/2 cup whole milk and 1 cup fresh strawberry puree until smooth.

6. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

7. Pour the batter into your prepared pan, then gently fold in 1 pint of hulled and sliced fresh strawberries. If you want extra flavor you can swirl in 1/4 cup strawberry jam over the top.

8. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.

9. Let the cake cool completely in the pan then transfer it to a serving plate.

10. For the finishing touch, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form and spoon over slices of cake before serving. Enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. 9-inch round cake pan (greased with butter or non-stick spray)
3. Two mixing bowls – one for the dry ingredients and one for the wet ingredients
4. Sifter for the flour, baking powder, and salt
5. Electric mixer or hand whisk for beating the eggs and sugar
6. Measuring cups and spoons
7. Blender or food processor for making the strawberry puree
8. Rubber spatula for folding the dry ingredients into the batter
9. Cooling rack for letting the cake cool completely
10. Serving plate for the finished cake

FAQ

French Strawberry Cake Recipe Substitutions and Variations

• All purpose flour: You can use cake flour for a lighter texture but it may make the cake a bit more delicate.
• Unsalted butter: Try using an equal amount of coconut oil in place of butter, just keep in mind it has a different flavor.
• Granulated sugar: If you run out of granulated sugar, a cup of light brown sugar works well although it makes the cake a bit moister.
• Heavy cream: If you dont have heavy cream, chilled full fat coconut milk can be whipped up pretty good after letting it settle in the fridge.
• Strawberry jam: Instead of jam, adding a bit more strawberry puree mixed with a teaspoon of honey can give a similar sweet-tart touch.

Pro Tips

1. Make sure all your eggs, butter, and milk are at room temp before you start mixing cause that really helps everything blend nicely, otherwise you might end up with a dense cake.
2. When you’re folding in the dry ingredients and the fresh strawberries, do it very gently so you dont overmix and crush the fruit, which can make your cake turn out heavy.
3. If you’re adding the strawberry jam, try swirling it on top of the batter after you pour it into the pan instead of mixing it in completely, this way you’ll get pockets of extra flavor without messing up the cake’s texture.
4. Don’t rush the cooling process; let your cake cool completely in the pan before moving it to a plate, that helps keep it from falling apart when you whip up that cream topping.