Easy French Strawberry Cake Recipe: Moist, Flavorful, and Perfect for Spring

This **French Strawberry Cake** recipe is an absolute delight, offering a wonderfully easy way to showcase the vibrant flavor of fresh, ripe strawberries! If you’re looking for a simple yet elegant dessert that comes together in one cake pan, this is the ultimate easy strawberry cake recipe you need to try. It’s a testament to the fact that some of the best cakes are also the most straightforward to make.

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Beyond this incredible strawberry cake, you might also love my Strawberry Blueberry Pie for another fruity delight, refreshing Smoothie Recipes Without Yogurt, and decadent Cheesecake Mousse Cups!

What Makes This French Strawberry Cake So Special?

This delightful strawberry cake draws inspiration from traditional French apple cakes, renowned for their single-layer structure and a wonderfully moist, dense crumb packed with fresh fruit. While classic French apple cakes often incorporate dark rum, our French Strawberry Cake offers a lighter, brighter interpretation, perfectly suited for spring and summer enjoyment.

We infuse a generous amount of fresh strawberries into a delicate vanilla cake batter, enhanced by the invigorating zest of lemon to add a bright, zesty note. The inclusion of buttermilk is key, contributing exceptional moisture and a subtle tang that deepens the cake’s flavor profile. The result is a simple yet sophisticated cake that highlights the natural sweetness and juiciness of fresh strawberries in every bite.

The Joy of Baking with Fresh Berries

Baking with berries is a true pleasure, especially as spring heralds the arrival of fresh produce! This recipe specifically calls for fresh strawberries, which are just coming into season and at their peak flavor. The natural sweetness and slight tartness of fresh strawberries are unparalleled, creating a truly memorable dessert. They’re not just mixed into the batter; they also form a beautiful, juicy topping that caramelizes slightly during baking.

The fresh strawberries are essential not only for their incredible taste but also for keeping the cake incredibly moist. As they bake, their juices release into the cake, ensuring a tender and flavorful crumb. Adding a sprinkle of sugar on top before baking creates a delightful, light, and crunchy crust that beautifully contrasts with the soft interior. If you’re a fan of strawberries, prepare to fall in love with this cake!

While fresh strawberries are highly recommended, this French strawberry cake is also incredibly adaptable. It would be equally fantastic with other seasonal berries like blueberries, raspberries, or blackberries. Each berry would lend its unique flavor and texture, creating a new, exciting experience. If you decide to experiment with a different type of berry, I’d love to hear about your variations! Please share your experiences in the comments below!

Key Ingredients for Your Perfect French Strawberry Cake

Crafting this delicious cake requires a few simple, high-quality ingredients. Paying attention to their preparation, especially temperature, will ensure the best results for your moist and flavorful French strawberry cake.

• Unsalted Butter: It’s crucial that your butter is at room temperature. This means it should be softened enough that you can easily indent it with your finger, but not so warm that it appears greasy or melted. Room temperature butter creams beautifully with sugar, creating a light and airy base for your cake.
• Granulated Sugar: This provides the perfect level of sweetness for the cake itself. We’ll also reserve a small portion to sprinkle on top before baking, which creates that irresistible crunchy, caramelized crust.
• Eggs: Just like the butter, your eggs should be at room temperature. This allows them to incorporate more evenly into the batter, preventing curdling and contributing to a smoother, more uniform texture and better rise in your French strawberry cake.
• Lemon Zest: This is one of my absolute favorite additions to this recipe! The finely grated zest of a fresh lemon infuses the cake with a bright, citrusy aroma and a refreshing flavor that perfectly complements the sweetness of the strawberries, making it feel wonderfully springtime.
• Pure Vanilla Extract: For the best flavor, always opt for pure vanilla extract. It adds a warm, aromatic depth that is essential to any great vanilla cake base.
• Buttermilk: I can’t stress enough how much I love using buttermilk in my cake recipes! Its acidity reacts with the baking powder, resulting in an incredibly moist and tender crumb. It also contributes a subtle tang that enhances the overall flavor of your French strawberry cake. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with regular milk to the ½ cup mark. Let it sit for 5-10 minutes until it slightly curdles.
• All-Purpose Flour: Proper measurement of flour is critical for the cake’s texture. My preferred and most accurate method is to measure by weight using a kitchen scale (192g for 1 ½ cups). If measuring by volume, be sure to spoon and level your flour – never scoop directly from the bag, as this compacts the flour and can lead to a dry, dense cake.
• Baking Powder: This leavening agent is responsible for giving our French strawberry cake its beautiful lift and tender texture.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the delicious flavors in the cake, making them truly pop.
• Fresh Strawberries: The star of the show! You’ll need about 1 ½ cups (a little less than 16 ounces) of fresh strawberries, hulled and halved. Be sure to select ripe, firm berries for the best flavor and texture. For tips on how to keep summer berries fresh for longer, check out my guide. For more berry-filled recipes, you might also enjoy my Blueberry Cake Filling!
• Powdered Sugar: While entirely optional, a light dusting of powdered sugar (confectioners’ sugar) over the cooled French Strawberry Cake adds a lovely finishing touch and a touch of elegance.

Essential Equipment for a Simple Baking Experience

One of the best things about this French strawberry cake recipe is its simplicity – you don’t need any fancy gadgets or specialized tools! Most of what you’ll need are standard kitchen items, making this recipe accessible for bakers of all skill levels. With just a few basic pieces of equipment, you’ll be well on your way to creating this delightful cake.

Here’s a look at the key equipment you’ll need:

• Hand Mixer: A hand mixer is perfect for creaming the butter and sugar until light and fluffy, ensuring your cake has a tender crumb.
• Mixing Bowls: You’ll need a couple of mixing bowls – one large for the wet ingredients and another for whisking together the dry ingredients.
• Zester: A fine zester is indispensable for extracting the bright, aromatic lemon zest that elevates this cake’s flavor.
• Rubber Spatula: A rubber spatula is ideal for gently folding in the dry ingredients and the fresh strawberries, preventing overmixing.
• 8-inch Round Cake Pan: This recipe is designed for a single-layer cake, so an 8-inch round cake pan works perfectly. Alternatively, a 9-inch springform pan can also be used.
• Parchment Paper: Lining your cake pan with parchment paper ensures easy release and a perfectly smooth bottom for your cake.
• Wire Rack: Essential for cooling the cake completely, preventing it from becoming soggy and allowing air to circulate.

Step-by-Step Guide to Baking Your French Strawberry Cake

For a visual walkthrough, make sure to check out the video above! This French Strawberry Cake is incredibly forgiving and simple to make. If you can handle a hand mixer and a spatula, you’re all set. Here’s a detailed breakdown of the easy steps:

1. Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan, then line the bottom with a circle of parchment paper. This preparation ensures your cake won’t stick and will release easily.
2. Reserve Sugar for Topping: Measure out your granulated sugar, and set aside 2 tablespoons of it. This reserved sugar will be sprinkled on top of the cake before baking to create that lovely crunchy crust.
3. Cream Butter and Sugar: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and the remaining granulated sugar. Beat for 2-3 minutes on medium speed until the mixture is light, fluffy, and pale in color. This step incorporates air, contributing to the cake’s tender texture.
4. Incorporate Wet Ingredients: Add the large eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the fresh lemon zest, pure vanilla extract, and buttermilk. Mix until just combined; avoid overmixing at this stage.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed.
6. Gently Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, gently fold until just barely combined. Be careful not to overmix, as this can develop the gluten too much, leading to a tough cake. A few streaks of flour are perfectly fine.
7. Fold in Strawberries: Gently fold in two-thirds of your hulled and halved fresh strawberries into the batter. Reserve the remaining one-third for topping.
8. Fill Pan and Top: Pour the cake batter into your prepared 8-inch cake pan and gently smooth the top with your spatula. Arrange the reserved strawberries on top of the batter in an appealing pattern. Finally, sprinkle the reserved 2 tablespoons of granulated sugar evenly over the strawberries.
9. Bake to Perfection: Bake for 45-50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, with no wet batter clinging to it. The top should be golden brown and the edges lightly pulled away from the pan.
10. Cooling: Allow the cake to cool in the pan for about 30 minutes before carefully inverting it onto a wire rack to cool completely. Cooling completely on a wire rack prevents condensation and keeps the bottom of the cake from becoming soggy.
11. Optional Dusting: Once the cake has fully cooled, you can dust it with a sprinkle of powdered sugar for an extra touch of elegance, if desired.

It’s genuinely as easy as that! You’ve got this, and the results will be absolutely delicious.

Tips for Success and Common Questions

Achieving a perfect French Strawberry Cake is simple, especially with these helpful tips:

• Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, more tender cake. Cold ingredients can lead to a lumpy batter and a denser cake.
• Measure Flour Accurately: For consistent results, I highly recommend using a kitchen scale to measure your flour by weight (1 ½ cups = 192g). If you don’t have a scale, use the spoon-and-level method: spoon flour into your measuring cup until it overflows, then level it off with a straight edge. Avoid scooping flour directly from the bag, as this compacts it and can lead to a dry cake.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, chewy cake rather than a tender, moist one. A few streaks of flour are okay; they will disappear during baking.
• Choosing Your Strawberries: Opt for fresh, ripe, and firm strawberries. They’ll hold their shape better and provide the best flavor and juiciness. If using frozen, thaw them first and drain any excess liquid to prevent a soggy cake.
• How to Check for Doneness: Insert a wooden toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes and check again.
• Cooling Properly: Allow the cake to cool in the pan for at least 30 minutes before transferring it to a wire rack. This helps the cake firm up and prevents it from breaking when you unmold it. Cooling completely on a wire rack is crucial to prevent the bottom from becoming soggy from trapped steam.

Storage and Serving Suggestions

This French Strawberry Cake is truly best enjoyed fresh, ideally on the day it’s baked or the very next day. The fresh berries, while delicious, tend to release more moisture over time, which can make the cake a bit soggy after a couple of days. To keep it at its best, store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days (though the texture may change slightly).

When it comes to serving, this humble yet elegant cake shines on its own, but it also pairs beautifully with a variety of accompaniments:

• Fresh Whipped Cream: A dollop of light, airy homemade whipped cream is a classic pairing that complements the cake’s sweetness and moisture perfectly.
• Vanilla Ice Cream: A scoop of good quality vanilla bean ice cream melting over a warm slice of cake is an irresistible treat.
• Additional Fresh Berries: Garnish with extra fresh strawberries or a mix of berries for an added burst of freshness and color.
• A Simple Dusting: As mentioned, a light dusting of powdered sugar adds a delicate touch and a professional finish.
• Coffee or Tea: Enjoy a slice with your morning coffee or as an afternoon treat with a cup of herbal tea.

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