When I made the French Strawberry Cake for the first time, the aromas lingered long after the last bite. With fresh strawberries, vanilla, and tender cake paired with whipped cream, I created one of the best Strawberry Desserts to brighten any day. I couldn’t wait to share it with you!

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I recently whipped up a French Strawberry Cake that’s become one of my favorite indulgences. I discovered that the secret behind its light texture was a mix of 1 1/2 cups all-purpose flour and 2 tsp baking powder, balanced perfectly with a pinch of salt.

After creaming 1/2 cup softened unsalted butter with 1 cup granulated sugar, I carefully mixed in 3 large eggs and a splash of vanilla extract. The addition of 1/2 cup whole milk really brought the batter together.

And of course, the star of the show is the 2 cups of fresh strawberries, which not only add color but a burst of fruity flavor that reminds me of classic Fruit Desserts and those tempting Strawberry Cake Recipes I always crave. I topped it off with a dollop of whipped heavy cream and a light dusting of powdered sugar.

Believe me, this cake is the kind of Sweets Treats that makes you want to Eat Dessert First every single time.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how the combination of fresh strawberries and whipped cream gives it an awesome taste thats both sweet and a little tangy. There’s something so special about mixing the fruit into the batter and then arranging some on top – it really makes the cake look inviting and it tastes even better too.

Second, making this cake is really fun for me. The process of sifting the flour with baking powder and salt, beating the butter and sugar until they’re light and fluffy, then carefully adding the eggs and vanilla makes me feel like a real baker even if I’m a bit clumsy sometimes. I like that you need to alternate adding the dry ingredients and milk, it makes the whole thing less stressful and helps me not over mix the batter.

A third reason is that the texture of the cake comes out really light and moist. I like that it isn’t too heavy and the fresh strawberries add bursts of flavor in every bite. Even if I sometimes mess up the timing when i take it out of the oven, it still turns out pretty good which makes it forgiving.

Finally, I also enjoy that this recipe doesn’t require too many complicated techniques or ingredients; it is simple enough to recreate any time i have almost all of the staples in my kitchen. Overall this recipe feels like a little treat that I can share with friends or keep all to myself on a relaxing day.

Ingredients

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All-purpose flour gives structure and carbohydrates for energy in this cake.
Unsalted butter provides rich flavor and moisture, adding tenderness and indulgence.
Granulated sugar sweetens the cake and gives quick energy but should be moderated.
Large eggs add protein, structure and binding, helping the cake rise perfectly.
Fresh strawberries deliver natural sweetness, vitamin C and a hint of tart freshness.
Heavy cream topping adds luxurious, smooth texture and a mildly rich, creamy finish.
Baking powder is the key leavening agent that produces a light, airy crumb.
Vanilla extract enhances all flavors, adding a subtle aromatic sweetness to the mix.
These ingredients come together to create a balanced taste, texture, and healthy indulgence.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, at room temperture

1 tsp vanilla extract

1/2 cup whole milk

2 cups fresh strawberries, hulled and sliced

1/2 cup heavy cream, whipped (for topping)

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a cake pan lightly.

2. In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 2 tsp of baking powder, and 1/4 tsp salt.

3. In a separate large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.

4. Add 3 large eggs, one at a time, to the butter mixture and stir in 1 tsp vanilla extract.

5. Gradually mix in the dry ingredients, alternating with 1/2 cup whole milk, and stir until just combined so you dont over mix.

6. Gently fold in 1 cup of the fresh strawberries (from your 2 cups sliced) into the batter.

7. Pour the batter into your prepared pan and arrange the remaining strawberries on top, pressing them down slightly into the batter.

8. Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.

9. Remove the cake from the oven and let it cool completely in the pan before transferring to a serving plate.

10. Once cool, top with about 1/2 cup whipped heavy cream and dust with powdered sugar if you like. Enjoy!

Equipment Needed

1. Oven – Preheated to 350°F
2. Cake pan – Greased lightly
3. Medium bowl – For sifting dry ingredients
4. Sifter – To evenly combine the flour, baking powder, and salt
5. Large bowl – To beat the butter with sugar and later add eggs and vanilla
6. Electric mixer or hand whisk – To make the butter and sugar light and fluffy
7. Measuring cups and spoons – To measure all your ingredients properly
8. Spatula – To gently fold in the strawberries and mix the batter
9. Toothpick – To test if the cake is done
10. Cooling rack – For cooling the cake evenly after baking
11. Serving plate – To present your finished creation

FAQ

Q: Can I use salted butter instead of unsalted?

A: Its best to stick with unsalted butter cos the recipe already has salt added. Using salted butter might make it too salty.

Q: Why should the eggs be at room temperture?

A: Room temperture eggs mix better with the butter and sugar, which helps create that nice, airy texture in the cake.

Q: How should I prep the strawberries for this cake?

A: Just hull and slice your fresh strawberries. You can mix them into the batter or layer them on top before serving.

Q: What’s the best way to whip the heavy cream?

A: Beat the heavy cream until soft peaks form. Its simple but make sure not to overwhip it, or it could turn buttery.

Q: How do I know when the cake is done baking?

A: Stick a toothpick in the middle of the cake. If it comes out clean or with just a few crumbs, your cake is ready.

French Strawberry Cake Recipe Substitutions and Variations

All-purpose Flour: You can use cake flour instead, but the cake might turn out a bit lighter so be carefull with your measurements
Baking Powder: If you dont have it, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar – it does the trick
Unsalted Butter: You can use salted butter instead, just remember to cut down on the extra salt in the recipe
Whole Milk: Try substituting with almond milk or soy milk, but make sure its unsweetened so the sweetness stays balanced

Pro Tips

1. Make sure all your eggs are at room temperature before you start. Cold eggs can mess with the batter consistency and make the cake turn out drier than you’d expect.

2. When creaming the butter and sugar, beat them until they get super light and fluffy. This step is extra important cuz it helps the eggs mix in better and gives the cake a nice texture.

3. Be really gentle when you fold in the strawberries. You dont want to mash them up all over the batter, or you’ll lose that pretty chunky look and burst of flavor in every bite.

4. Ovens can run hot or cold so start checking the cake a few minutes early. Stick a toothpick in the center and if it comes out with just a few moist crumbs, it’s done. This can save you from overbaking and a dry cake.