Easy French Strawberry Cake Recipe
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.
Servings: 1 9-inch round or 8-inch square cake
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.