Description
A rustic French Strawberry Cake with a tender custardy crumb, sugar-crackled crust, and bursts of fresh strawberries.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar (plus 2 tbsp for topping)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 g) sour cream or yogurt
- 2 cups (300 g) fresh strawberries, sliced
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Alternate flour mixture and sour cream into batter.
6. Fold in sliced strawberries dusted with flour.
7. Spread batter into pan and sprinkle sugar on top.
8. Bake 35–40 minutes until golden brown.
9. Cool 10 minutes, then transfer to rack.
10. Serve warm or cooled with powdered sugar or cream.
Notes
Dust strawberries with flour to prevent sinking.
Rotate pan halfway for even baking.
Cake keeps well for 2 days at room temp or 4 days refrigerated.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Cake, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg