When we lived in the PNW, we would find ourselves drowning in strawberries every June. I would take the kids to the U-pick farm and we could pick 80 lbs in an hour. We would pay our $0.50 a pound and head home. We would do this multiple times during the 3 week or so strawberry season. We, of course, made TONS of jam, but we also liked to make lots of other berry treats. I was always on the lookout for new strawberry recipes.
This French Cake popped up on Pinterest one day. We made it and LOVED it!!! Over the past 15 years or so we have made changes and now it is perfection. My kids are thrilled when they find me in the kitchen making this cake.
This a Great option for a gathering or dessert when you have guests. It is so different and always impressive. This is one recipe that has never flopped for me.
I prefer to bake this in my Demarle brand 10-inch silicone baking dish. When it’s done baking I peel the silicone off and put it on a pretty plate for serving. If you do not have a silicone baking piece that works, I recommend a 9-inch Springform Pan. If you do not have one of those, it is more than ok to bake in a regular 9-inch round cake pan. You just won’t be able to transfer to a platter for serving, but it will taste the same!
Start by creaming together the sugar and butter till light and fluffy. Next, add the eggs and vanilla. Mix until fully combined and fluffy.
Next, alternate the dry ingredients with the yogurt. Begin and end with the dry ingredients.
Now, gently fold in the strawberries.
Spread into the prepared baking dish.
Next, evenly sprinkle the remaining 1/4 cup of sugar over the top. DO NOT lessen the amount. It is important to use it all. It carmelizes and makes a delicious crust over the top.
Bake in a 350-degree oven for 40 minutes.
You may check for doneness with a toothpick if you like. Just be aware that the center is kind of custard like. The top is flaky underneath the sugar crust.
After it has cooled, I like to transfer it to a serving plate or platter. Use a butter knife around the edge to remove the rim of the springform. You can keep it on the bottom metal piece and set it on the plate that way, or you can try using a butter knife around the bottom and a large, flat spatula to move it onto a cake plate.
Cut into 8 slices and serve.
Strawberry French Cake
- 1 9 inch Springform recommended a regular 9 inch round cake pan can work
- ½ cup butter, softened 1 stick or 8 Tablespoons
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1⅓ cup white all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ cup plain, Greek yogurt can substitute sour cream
- 2 cups fresh strawberries, hulled and cut into small chunks or slices
- ¼ cup white sugar
- Preheat oven to 350°. Lightly spray with cooking oil, the springform or cake pan.If you are using silicone baking dish like me, no need to spray it.
- Whip together the butter and 1 cup sugar, using electric beaters or a stand mixer, until very light and fluffy.
- Add in the eggs and vanilla. Whip together till the eggs are fully combined.
- In a separate bowl measure in the flour, baking powder and salt. Use a whisk to combine them all together.
- Measure out the Greek yogurt. Set aside.
- Pour about half the dry flour mix into the butter and mix. Use the mixer or beaters to whip up. Then pour in all of the Greek yogurt, and mix to combine. Nex, add in the rest of the dry ingredients. Mix to fully combine.
- Gently fold in the 2 cups of strawberries.
- Pour the batter, and spread evenly into prepared cake pan.
- Measure out the ¼ cup of white sugar. Evenly sprinkle over the whole top of the cake.
- Bake for 40 minutes. You can check for doneness with a toothpick if you wish. Just know that the center of this cake has almost a custard like center, and a toothipickwill not come out clean. You can tell by how the crumbs hold together on the toothpick that it is done. Be careful not to over bake.