French Strawberry Cake Recipe

I truly appreciate recipes that celebrate fresh ingredients the natural way. Using all-purpose flour, rich eggs, and luscious strawberries, this French Strawberry Cake marries a tender sponge with a tangy compote of lemon and sugar. Among my favorite Strawberry Cake Recipes, each bite invites you to enjoy dessert at its finest.

I recently tried my hand at a French Strawberry Cake and it totally blew my mind. The recipe took me back to my early days of cooking when I was experimenting with flavors using simple ingredients like 1 cup all-purpose flour, 1 cup granulated sugar, and 4 large eggs.

I also mixed in a little 1/3 cup unsalted butter that was melted and cooled with 1/2 cup whole milk and a splash of vanilla extract. What really set this cake apart were the fresh strawberries.

I halved 2 cups of them and added in a touch of lemon juice and extra sugar for a quick compote that balanced the sweetness perfectly. While I whipped up a cream topping with heavy cream and powdered sugar, my mind was buzzing with ideas of new strawberry dessert recipes.

Trying out this cake reminded me why I love sweets treats so much and makes me wanna eat dessert first every time.

Why I Like this Recipe

I love this French Strawberry Cake recipe coz it just feels so special to me. First off, the cake itself is super light and fluffy, and its just the perfect mix of sweet and tangy. I love how the beating of the eggs and sugar makes it so airy even if I mess up a step here and there. Second, I really dig the freshness of all the strawberries; whether they’re mixed into the batter or turned into a warm compote, they add this awesome burst of fruity flavor that I can’t get enough of. Lastly, topping it off with that homemade whipped cream makes every bite extra indulgent and fun to eat. Overall, its a pretty cool recipe thats not too complicated but still feels like a big treat every time I make it.

Ingredients

• All-purpose flour gives structure, is rich in carbohydrates, and supports a soft crumb texture.
• Eggs add protein, moisture, and lightness for a tender, airy cake.
• Fresh strawberries are vibrant, vitamin-rich fruit with a slight tang that adds natural sweetness.
• Strawberry jam intensifies flavor and gives a glossy, sugary glaze that makes it extra decadent.
• Heavy cream whips into a fluffy topping, rich in fat and ultra creamy in taste.
• Whole milk moistens the batter and contributes creaminess with a balanced, mild flavor.
• Granulated sugar sweetens the cake and fruit compote and is essential for caramelized undertones.

Ingredient Quantities

• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temp
• 1 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for the strawberry compote)
• 1 tablespoon lemon juice (for the strawberry compote)
• 1/4 cup strawberry jam, warmed for glaze
• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar (to sweeten the cream)
• 1/2 teaspoon vanilla extract (for the whipped cream)

How to Make this

1. Preheat your oven to 350°F and grease a round cake pan. In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

2. In another large bowl, beat 4 large room temperature eggs with 1 cup granulated sugar until the mixture is creamy and a bit fluffy.

3. Stir in 1/3 cup melted and cooled unsalted butter, 1/2 cup whole milk and 1 teaspoon vanilla extract into the egg mixture until well combined.

4. Gradually mix in the dry ingredients to your wet ingredients, be careful not to overmix. Then gently fold in 2 cups fresh strawberries that have been hulled and sliced.

5. Pour the batter into your prepared pan and bake for 30-35 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.

6. While the cake is baking, prepare the strawberry compote. In a small saucepan combine 2 cups of hulled and sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Simmer on low heat for about 5-7 minutes until the strawberries soften.

7. Once the cake is done, let it cool completely. Then warm up 1/4 cup strawberry jam slightly in the microwave and brush it evenly over the top of the cake.

8. For the whipped cream, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.

9. Spread a thin layer of the strawberry compote on top of the cake and drizzle any extra compote around the sides.

10. Finally, top the cake with dollops of the freshly whipped cream and enjoy your French Strawberry Cake as a delicious treat.

Equipment Needed

1. Oven – Needed to preheat to 350°F and bake the cake.
2. Round cake pan – Grease this pan to avoid sticking.
3. Mixing bowls – Use one for the dry ingredients and another large one for the eggs and sugar mix.
4. Electric mixer or hand whisk – For beating the eggs and sugar until creamy.
5. Measuring cups and spoons – To accurately measure flour, milk, sugar, and other ingredients.
6. Spatula – Helps to gently combine the batter and fold in the strawberries.
7. Knife and cutting board – For hulling and slicing the strawberries before adding them to the mix.
8. Small saucepan – Used to simmer the strawberry compote ingredients.
9. Microwave-safe bowl – To warm up the strawberry jam for glazing.
10. Toothpick – To test the cake doneness; it should come out clean when inserted in the center.
11. Cooling rack – To let the cake cool completely before applying the glaze and whipped cream.

FAQ

French Strawberry Cake Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using 1 cup of a gluten-free all-purpose blend. The cake might come out a little different in texture, but it works just fine.
• If you dont have baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to get a similar rising effect.
• If you dont have whole milk handy, almond milk or soy milk is a good alternative. They may subtly change the flavor but work pretty well in the recipe.
• If you dont have heavy cream for whipping, you can use chilled coconut cream instead. Keep in mind that it can add a slight coconut flavor to your cake.
• If you dont have unsalted butter, you could substitute it with an equal amount of unsalted margarine or even melted coconut oil in a pinch.

Pro Tips

1. Make sure your eggs are at room temperature before you beat ’em–it helps the sugar whip up much better and gives your cake a lighter texture.
2. When you fold in the flour and the sliced strawberries, go slow and gentle so you don’t deflate that airy batter which is key for a soft cake.
3. If your jam starts to bubble too much when you warm it up, let it cool a bit before brushing; otherwise it can make the cake soggy.
4. For the whipped cream, chill both the bowl and the cream in the fridge first; it tends to whip up faster and holds peaks better that way.