In my ongoing quest to simplify life, this French strawberry cake has become one of my favorites that I’ve rediscovered. This delicious cake recipe shows the beauty in uncomplicated baking – minimal effort, everyday ingredients, and a stunning result. Inspired by a classic Martha Stewart recipe, this easy strawberry cake captures the elegance of French patisserie with its light, moist crumb and the natural sweetness of fresh strawberries.
Why You’ll Love This Easy French Strawberry Cake
This strawberry cake proves that a few simple ingredients can come together to create something truly special. With easy steps and no complicated techniques, it’s an ideal recipe for any level of baker. It’s the kind of dessert I am drawn to because of those very reasons and also it’s not a total sugar bomb. I call it French strawberry cake because it reminds me of something I had in France many years ago. Plus the French are experts in making the simplest things perfect.
Unlike overly sweet or heavily frosted cakes with a lot of white sugar, this one has a balanced flavor that lets the fresh strawberries shine, making each bite taste like the essence of strawberry season. This is a wonderful recipe served with a glass of champagne or refreshing green tea Arnold palmer. This cake fits in seamlessly for when you’re hosting a special occasion, brunch, Mother’s Day, or just looking for a light dessert.
If you’re looking for more ways to use up your fresh, seasonal summer strawberries, try this low-sugar strawberry shortcake or strawberry yerba mate popsicles.
What Is a French Cake?
A French cake is known for its soft and airy texture, balanced sweetness, and elegance. Unlike heavily frosted American cakes, French cakes highlight natural flavors with light batters, fresh fruit, or pastry creams. A classic example is the fraisier cake, a layered strawberry dessert with génoise sponge and mousseline cream. While a fraisier cake is often reserved for special occasions, this French strawberry cake is a more rustic, everyday treat that celebrates the natural sweetness of juicy strawberries with minimal effort.
Ingredient Notes
- Butter: Gives a rich foundation for the cake’s texture. You can use unsalted butter or vegan butter here. Make sure it’s softened so that mixing is easier.
- Organic Unbleached Cane Sugar: Sweetens the cake while allowing the natural flavors to shine. A small amount is set aside for sprinkling on top of the cake, creating a delightful crust.
- Large Egg: Helps the cake hold its shape. For a vegan alternative, a flax egg works well.
- Pure Vanilla Extract: Enhances the richness and brings out all of the flavors.
- Organic All-Purpose Flour or GF flour blend + xanthan gum: Forms the base of the batter. Alternatives like white spelt or einkorn flour can be used for a different nutritional profile.
- Aluminum-Free Baking Powder: Ensures the cake rises evenly without any metallic aftertaste.
- Sea Salt: Balances the sweetness and enhances the flavors.
- Milk: Adds moisture to the cake batter. Unsweetened non-dairy options like oat milk are suitable substitutes.
- Fresh Strawberries: The star of the show. Washed, hulled, and halved, they infuse the cake with natural sweetness and a pop of color.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make French Strawberry Cake
Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or an 8×8-inch square pan with butter. Line the bottom with parchment paper for easy removal.
Step 2: In the bowl of a stand mixer, beat the softened butter and 2/3 cup sugar on medium-high speed until light and fluffy, approximately 4 minutes. Scrape down the sides as needed. Add the egg and vanilla extract to the mixing bowl, beating until well combined.
Step 3: In a medium or large bowl, whisk together the flour mixture, baking powder, and sea salt.
Step 4: On low speed, gradually add half of the dry ingredients to the wet mixture until just combined. Pour in the milk and mix, then add the remaining dry ingredients, stirring until just combined.
Step 5: Transfer the batter into the prepared pan, smoothing the top.
Step 6: Arrange the strawberry halves on top, cut side down, closely but without pressing them into the batter. This prevents them from sinking during baking. Sprinkle the remaining tablespoon of sugar over the strawberries.
Step 7: Bake for 10 minutes at 350°F, then reduce the oven temperature to 325°F (163°C). Continue baking for 60-70 minutes, or until the cake is golden brown and firm to the touch.
Step 8: Allow the cake to cool in the pan on a wire cooling rack. Once cooled, it can be stored at room temperature for up to 2 days, loosely covered with plastic wrap.
Note: Fresh raspberries can be used as an alternative to strawberries for a delightful variation.
Expert Tips
- For the best results, make sure the butter and egg are room temperature to get a smoother batter.
- For accuracy, spoon the flour into your measuring cup and level it off. This prevents adding too much flour, which can lead to a dense cake.
- Arranging the strawberries cut side down prevents excess moisture from seeping into the batter, maintaining the cake’s desired texture.
- The final sprinkle of sugar before baking creates a subtle, sweet crust that adds a delightful texture contrast.
- You can use a springform pan if that’s all you have, just line the bottom with parchment paper, lightly grease the sides, place it on a baking sheet to catch any leaks.
Serving Tips
- This French strawberry cake is delicious by itself, but pairing it with lightly sweetened coconut whipped cream, some Greek yogurt, or a scoop of vanilla ice cream elevates it to another level.
- For a touch of elegance, garnish with fresh mint leaves or a dusting of powdered sugar. It’s an ideal dessert for champagne brunches, afternoon tea, or as a light conclusion to a hearty meal.
- For an extra sweet treat, serve with a spoonful of strawberry rhubarb sauce on top or a glass of strawberry-ginger shrub (a refreshing fresh fruit ad with vinegar).
Storage Tips
This cake is best served the day of. However, you can keep the cake covered at room temperature for up to 2 days. For extended freshness, refrigerate it in an airtight container for up to 5 days. If you’d like to freeze it, allow the cake to completely cool, wrap the cake (in its pan) tightly with aluminum foil and freeze for up to 2 months. To serve, thaw at room temperature.
This cake maintains its moistness, making it an excellent choice for preparing a day in advance. Store it covered at room temperature, and add any toppings just before serving.
Recipe FAQs
It’s best to use fresh strawberries, as frozen ones can release excess moisture, affecting the cake’s texture.
Substitute the all-purpose flour with a gluten-free flour blend and add 3/4 teaspoon of xanthan gum to maintain the cake’s structure.
A flax egg is a mixture of ground flaxseed and water, used as a vegan substitute for eggs. To make one, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 15 minutes before using.
Absolutely! Any fresh berries like raspberries or blueberries make excellent alternatives or additions to the strawberries.
If the strawberries sink, it may be due to pressing them too deep into the batter. Simply place them on top without pushing, and ensure the batter is thick enough to support them.
More Dessert Recipe Ideas
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Easy French Strawberry Cake Recipe
Ingredients
- 6 Tablespoons unsalted butter or vegan butter, softened + more for greasing the pan
- 2/3 cup organic unbleached cane sugar or maple sugar + 1 Tablespoon cane sugar for the top
- 1 large egg, at room temperature or 1 flax egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups organic all-purpose flour, white spelt flour or white einkorn flour (OR 1 ½ c GF flour blend + ¾ t xanthan gum)
- 1 ½ teaspoons aluminum-free baking powder
- ½ teaspoon sea salt
- ½ cup milk or unsweetened non-dairy milk like oat milk
- ¾ pound fresh strawberries*, washed and dried, hulled and cut in half
Instructions
- Preheat oven to 350 degrees.
- Grease a 9-inch round pan (like a pie plate or springform pan) or an 8 x 8 pan with butter.
- In the bowl of an electric mixer, beat the butter and 2/3 cup sugar until light and fluffy, about 4 minutes on medium-high. (4 minutes is my go-to time for beating butter and sugar.) It’s always a good idea to scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until well combined.
- In a medium bowl, whisk the flour, baking powder and salt. Over low speed, gradually add half the dry ingredients into the wet ingredients until just combined. Add the milk and combine. Stir in remaining dry mix and stir until just combined.
- Transfer batter into the prepared pan and smooth the top. Arrange the strawberry halves on top of the batter, cut side down, as close together as possible, but do not push down into the batter otherwise they will get swallowed up by the cake as it bakes. I like to start from the perimeter and work my way to the center. Sprinkle remaining 1 Tablespoon sugar over berries.
- Bake for 10 minutes, then lower oven temp to 325 degrees. Bake until the cake is golden brown and firm to the touch, about 60-70 minutes. Let cool in baking dish set on a wire rack. The cake can be stored at room temperature for 2 days, covered loosely. Cake can be frozen once cooled completely and wrapped very well with aluminum foil.
Notes
- For the best results, make sure the butter and egg are room temperature to get a smoother batter.
- For accuracy, spoon the flour into your measuring cup and level it off. This prevents adding too much flour, which can lead to a dense cake.
- Arranging the strawberries cut side down prevents excess moisture from seeping into the batter, maintaining the cake’s desired texture.
- The final sprinkle of sugar before baking creates a subtle, sweet crust that adds a delightful texture contrast.
- You can use a springform pan if that’s all you have, just line the bottom with parchment paper, lightly grease the sides, place it on a baking sheet to catch any leaks.
- This cake is best served the day of. However, you can keep the cake covered at room temperature for up to 2 days. For extended freshness, refrigerate it in an airtight container for up to 5 days. If you’d like to freeze it, allow the cake to completely cool, wrap the cake (in its pan) tightly with aluminum foil and freeze for up to 2 months. To serve, thaw at room temperature.
- This cake maintains its moistness, making it an excellent choice for preparing a day in advance. Store it covered at room temperature, and add any toppings just before serving.
Like this recipe? Rate & comment below!
Also, do you think I could I substitute coconut sugar for the cane sugar?
Hi! This looks great. If I use Bob’s Redmill 1-for-1 GF flour, which already contains xanthan gum, do I still need to use the 3/4 teaspoon that’s called for in your recipe? Thanks!
I usually add the extra xanthan gum, but if you don’t have access to it, you can try without it. I haven’t tried this with coconut sugar, but coconut sugar doesn’t dissolve as well as cane sugar and gives a darker result in baked goods.
Made this with Bob’s Red Mill GF flour and the xanthan gum, and it was declicious! Thank you!
Awesome! Glad you enjoyed it. Thank you for sharing Mary.