french strawberry cake

The first time I tried to make a French strawberry cake, it was a complete catastrophe. I mean, I might as well have been trying to conjure up a unicorn. My cake came out looking like a deflated soccer ball, and the strawberries? I totally forgot to add sugar, so they were more like sour patches than sweet summer fruits. But you know what? That failure was the best thing that ever happened to my baking. It pushed me to perfect this recipe, which is now a favorite at every family gathering. My kids’ eyes light up when they see me prepping the strawberries, and honestly, that makes all the trial and error worth it.

Now, I’ve got a French strawberry cake recipe that’s foolproof, and I’m about to share it with you. It’s the perfect blend of light, airy sponge and sweet, juicy strawberries with a whisper of vanilla – trust me, it’s a game-changer!

Ingredients

Let’s get the ball rolling. Here’s what you’ll need, and hey, don’t stress if you have to make a substitution or two. I’ve done it plenty of times, and it’s always worked out in the end (learned this the hard way).

• 1 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar, plus extra for strawberries
• 3 large eggs, room temperature
• 1/3 cup vegetable oil
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 pound fresh strawberries, hulled and halved
• Confectioners’ sugar for dusting (optional)

Instructions

Okay, let’s get down to brass tacks. Follow these steps, and you’ll have a cake that’ll knock your socks off. And remember, preheat your oven first – I can’t tell you how many times I’ve forgotten and ended up pacing in front of the stove.

1. Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the sugar and eggs together until light and fluffy, about 5 minutes.
4. While mixing on low speed, gradually pour in the oil and then the milk. Add the vanilla extract.
5. Add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Arrange the strawberry halves on top of the batter, cut sides down, and press them slightly into the batter. Sprinkle the strawberries with a bit of granulated sugar.
8. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
10. Before serving, dust with confectioners’ sugar, if desired.

Tips & Tricks

Now, about those ingredients… If you can’t find fresh strawberries, frozen ones will do in a pinch (just let them thaw and drain any excess liquid). And if you’re dairy-free, almond or soy milk works wonders as a substitute for whole milk.

Oh, and another tip – if you’re not a fan of vegetable oil, melted butter is a delicious swap, just be prepared for a slightly denser cake. But here’s the thing, it’s still going to taste amazing.

For those counting calories, this cake comes in at around 200 calories per slice (without the confectioners’ sugar dusting). Not too shabby for a slice of heaven, right?

On the storage front, this cake keeps beautifully in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Just make sure to bring it back to room temp before serving – cold cake is a sad cake.

FAQ

Got questions? I’ve got answers. And trust me, these are the ones you’re probably thinking about right now.

Q: Can I use a different type of berry?

A: Absolutely! Raspberries, blackberries, or even a mix would be divine. Just keep the sugar sprinkle in mind, depending on the tartness of your berries.

Q: What if I don’t have a round cake pan?

A: No worries, any similar-sized pan will do, but keep a close eye on your cake as the baking time may vary slightly.

Q: Can I make this gluten-free?

A: You sure can! Just swap out the all-purpose flour for your favorite gluten-free blend. Just watch the texture; it might be a bit different, but it’ll still be tasty.

Now, let’s talk variations. This cake is like a blank canvas for your cravings. Toss in a handful of white chocolate chips for a bit of creamy sweetness, or add a splash of lemon zest to the batter for a zesty kick. The possibilities are honestly endless.

Let me finish with a little cultural story. In France, where this cake gets its inspiration, fresh strawberries are celebrated in the spring at local markets. I remember walking through a market in Provence, the air perfumed with the scent of these ruby gems, and thinking, “I need to bring this experience back home.” And that’s exactly what this cake does. It’s a slice of French springtime, no matter where or when you enjoy it.

So, whether it’s a Sunday brunch, a casual family get-together, or just because it’s Tuesday, I hope this French strawberry cake brings as much joy to your table as it does to mine. And remember, even if your first try doesn’t turn out perfect, keep going. Practice makes perfect, and besides, the mishaps are just part of the story you’ll tell when you’ve nailed it. Bon appétit!