If you’re chasing a dessert that whispers of French countryside charm and the essence of peak-season strawberries, this cake is it. French Strawberry Cake is understated elegance—a buttery sponge folded with fresh berries and topped with soft whipped cream that melts on the tongue.
This is not your average strawberry shortcake. It’s less sweet, more refined, and made to highlight the fruit rather than drown it in sugar. The sponge is rich and tender, thanks to softened butter and just enough sugar to enhance the strawberries without overshadowing them.
The appeal of this cake lies in its simplicity. There are no elaborate layers, no sugary frostings. What you get instead is a golden, lightly crisp exterior and a soft, almost custardy crumb—especially around the baked-in strawberries.
French home baking traditions lean heavily on using ingredients that are fresh, seasonal, and uncomplicated. And this cake honors that tradition with every bite. It’s proof that you don’t need much to make something memorable—just quality ingredients and careful technique.
Strawberries are, of course, the star here. Choose ones that are ripe, red all the way through, and full of flavor. They don’t just sit on top of this cake—they’re folded into the batter and baked, adding natural sweetness and moisture.
One of the best parts of this cake is its versatility. Serve it plain with powdered sugar, or dress it up with whipped cream and extra berries. It works just as well for brunch as it does for dessert.
The texture is a standout too. The crumb is light but substantial, tender without being airy. When the strawberries cook down, they create pockets of juicy fruit within the cake—almost like built-in jam.
What elevates this cake is balance. There’s just enough richness, just enough sweetness, and plenty of fresh berry brightness. It’s easy to eat a slice—or three—without feeling overwhelmed.
Unlike layer cakes that demand frosting, leveling, and hours of commitment, this cake is as easy as it is impressive. It’s a one-bowl batter that pours straight into the pan and bakes into a showstopper.
Top it with whipped cream sweetened lightly with powdered sugar and finished with a splash of vanilla. It’s not there to steal the spotlight, just to complement the flavors and add a cool, creamy contrast to the tender cake.
If you’re hosting guests, you can bake it the day before and chill it. Just hold off on the whipped cream until just before serving to keep everything fresh and light.
Even better, it’s customizable. Swap in raspberries, blueberries, or a mix of stone fruits when strawberries aren’t in season. The base cake handles it all beautifully.
This cake makes an ideal finish to a spring lunch, a laid-back afternoon tea, or a backyard dinner with friends. It’s casual yet elegant, sweet but never sugary, and completely unforgettable.
With one slice, you’re transported to a farmhouse kitchen, a café in Provence, or a market-side picnic in Bordeaux. It’s that kind of recipe—simple, beautiful, and worth making again and again.
Let’s make it.
Servings: 8
Time:
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Cool Time: 30 minutes
- Total Time: 1 hour 30 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, hulled and sliced
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Extra strawberries for garnish
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.
- Gently fold in the strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
- While cake cools, whip cream with powdered sugar and vanilla until soft peaks form.
- Once cake is completely cool, top with whipped cream and extra strawberries.
Tips:
- Use room temperature ingredients for best texture.
- Make it ahead and add whipped cream right before serving.
- Try it with raspberries or blueberries for a twist.
Why You’ll Love This Recipe:
It’s not too sweet, incredibly moist, and highlights the natural flavor of strawberries. The whipped cream keeps it light, making it perfect for spring and summer.
French Strawberry Cake is a rustic, fruit-forward dessert that’s perfect for any occasion. Light, buttery, and layered with real strawberries and whipped cream—it’s a little taste of countryside charm.
