This French Strawberry Cake is a light, fluffy masterpiece that’s both rustic and refined. With strawberries baked throughout a tender, sour-cream-enriched crumb and a sweet crackled top, this cake brings effortless elegance to any table. It’s the ideal centerpiece for a spring brunch, baby shower, or just an afternoon tea with friends.
Unlike traditional layered cakes, this one is baked in a single pan and needs no frosting—just a sprinkle of sugar before baking and a touch of powdered sugar to finish. The result? A golden, delicate exterior with a moist and almost custard-like center. Every bite bursts with the sweetness of fresh strawberries. Simple to make, but worthy of celebration.
Full Recipe:
1 stick unsalted butter, softened (about 1/2 cup)
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
16 ounces fresh strawberries, sliced (about 2 cups)
Topping:
3 tablespoons granulated sugar
2 tablespoons powdered sugar (optional, for dusting)
Directions:
Preheat oven to 350°F (175°C).
Line a 9-inch springform pan (or cake pan) with parchment paper and lightly grease it.
In a large bowl or stand mixer, whip the softened butter and 1 cup sugar for 4-5 minutes until pale yellow and fluffy.
Beat in eggs, one at a time, then mix in vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt.
Alternate adding the dry flour mixture and sour cream into the wet mixture, starting and ending with the flour. Mix well between each addition.
Gently fold in the sliced strawberries.
Pour the batter into the prepared pan, smoothing out the top.
Sprinkle the top with 3 tablespoons of granulated sugar.
Bake for 40-45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Let the cake cool completely before removing from the pan.
Dust with powdered sugar (optional), slice, and serve!
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 368 kcal | Servings: 8 slices
A Sweet Slice of Spring: The Story Behind the French Strawberry Cake
French Strawberry Cake, also affectionately known as Fraisier Cake, is more than just a dessert—it’s a celebration of spring, freshness, and the timeless joy of baking with seasonal fruit. While the version we’re highlighting today is simplified from the traditional layered fraisier cake found in patisseries across France, it captures all the charm and flavor in a single, elegant bake that feels both rustic and refined. Its simplicity belies its sophisticated flavor profile and delicate texture, making it a go-to treat for any occasion.
The Allure of French Cakes
French desserts are famous for their elegance and balance. Unlike heavier cakes often found in American baking, many French-style cakes rely on natural ingredients, subtle sweetness, and the freshness of fruit to deliver a satisfying finish. This cake is a beautiful hybrid—it merges the airy texture of a sponge or butter cake with the juicy delight of fresh strawberries. The crackly sugar crust on top gives a satisfying contrast to the soft, almost custard-like crumb, and creates a bakery-quality appearance without any special decorating skills required.
What makes this cake truly French-inspired isn’t just the ingredients but the experience it creates. It’s casual enough for afternoon tea on the terrace yet special enough for celebrations like Mother’s Day, Easter, bridal showers, or a light summer birthday treat. It’s the kind of dessert that invites a second slice and a slow, lingering moment of indulgence.
A Simpler Take on the Classic Fraisier
Traditionally, the classic French Fraisier cake is a multi-layered dessert made with génoise sponge, crème mousseline, and neatly arranged fresh strawberries. It’s often encased in a thin layer of marzipan or finished with a glaze, which can be a labor of love for home bakers.
The French Strawberry Cake we’re focusing on simplifies all of that, distilling the essence of a fraisier into one pan—making it approachable for beginner bakers and those short on time. Instead of layers, this version folds sliced strawberries directly into the batter, allowing their juices to mingle and soften the cake as it bakes. The result is a moist, buttery crumb infused with the vibrant flavor of ripe berries, and topped with a delicate sugary crust that gives a satisfying textural contrast.
The Role of Strawberries and Why They Matter
Strawberries are the true star of this recipe, and their quality matters. Fresh strawberries work best, as frozen ones tend to release excess moisture during baking, which can weigh the cake down or make it soggy. Using ripe, in-season strawberries ensures maximum flavor and the right balance of tartness and sweetness.
Before being folded into the batter, it’s essential that the strawberries are dry and sliced—not chopped too small or left whole. This ensures that they distribute evenly throughout the cake, providing bursts of juicy fruit in every bite without sinking to the bottom. Their natural sweetness and acidity perfectly complement the richness of the buttery base and sour cream’s slight tang.
The Crackly Sugar Top—A Signature Finish
One of the most charming features of this cake is its sugar-topped crust. Right before baking, a generous sprinkle of granulated sugar is added to the batter’s surface. As the cake bakes, this layer caramelizes and forms a thin, crackly crust that gives the cake a delightful crunch. It’s not just for texture—it adds visual appeal too. The golden top, with a slightly glassy finish, catches the light beautifully and makes the cake look like it came straight from a French café window.
Some bakers like to finish the cooled cake with a light dusting of powdered sugar, which adds a final touch of elegance. Others serve it plain, allowing the strawberries to shine. Either way, it’s a no-fuss finish that makes this cake look far more sophisticated than the effort it requires.
Sour Cream: The Secret Ingredient for Tender Crumb
One of the reasons this cake is so moist and soft inside is thanks to the use of sour cream in the batter. This ingredient plays a crucial role in balancing the sweetness of the sugar and enhancing the texture. Sour cream adds richness without making the cake heavy and keeps it from drying out—especially important when you’re baking with fruit, which can affect the consistency if not balanced properly.
Crème fraîche can be used as a substitute for a more authentically French touch, but the result will be very similar. Both create that tender, melt-in-your-mouth texture that makes every bite feel luxurious.
Versatile Baking Options and Presentation Tips
Another wonderful feature of this cake is how adaptable it is. While the recipe is most often baked in a 9-inch springform pan to allow for easy release and clean edges, you can use a regular cake pan or even a cast iron skillet for a rustic look. The batter is sturdy enough to bake evenly in any of these vessels, and the sugar topping provides that satisfying finish no matter the pan.
To elevate the presentation, serve slices with a dollop of whipped cream, a spoonful of lightly sweetened mascarpone, or a drizzle of crème anglaise. If you’re hosting, garnish with fresh mint leaves or a few whole strawberries on the side of the plate to really make it pop.
For a more decadent twist, you could layer the slices with strawberry preserves and whipped cream for a deconstructed fraisier-inspired dessert. Or serve it warm with a scoop of vanilla bean ice cream for the ultimate spring-summer comfort dessert.
Storage Tips and Shelf Life
This cake is best enjoyed fresh, ideally within 24 hours when the texture and flavors are at their peak. However, it stores well too. If you have leftovers, simply wrap the cake in plastic wrap or store it in an airtight container in the refrigerator. It will keep for up to three days, although the top may lose some of its crispness.
To bring back a bit of that original warmth and texture, you can pop individual slices in the microwave for 10-15 seconds or warm them slightly in a toaster oven before serving.
Pairing Ideas: Drinks and Occasions
Because of its balance between sweet and tangy, light and rich, this cake pairs beautifully with a range of beverages. For a sophisticated brunch, serve it with a glass of chilled rosé or champagne. For afternoon tea, it complements black teas like Earl Grey or a fruity herbal infusion such as hibiscus or berry blends.
This cake is a lovely dessert choice for many occasions—spring picnics, weekend brunches, garden parties, Easter, or even as an understated yet delightful birthday cake. Its easy preparation makes it a host-friendly option for get-togethers, and its visual appeal makes it feel festive without the need for elaborate decorations.
A Celebration of Simplicity and Flavor
What makes the French Strawberry Cake so beloved is its ability to bridge the gap between elegance and simplicity. It honors the integrity of its ingredients—ripe strawberries, real butter, and a touch of sour cream—and turns them into something that feels both homemade and special.
For home bakers of all skill levels, this cake is a reminder that delicious desserts don’t have to be complicated. With just one bowl, a few fresh ingredients, and less than an hour, you can create a bakery-worthy dessert that’s bursting with flavor and charm.
Conclusion
The French Strawberry Cake is more than just a seasonal dessert—it’s a showcase of how fresh, humble ingredients can be transformed into something extraordinary. Whether you’re a seasoned baker or a beginner in the kitchen, this cake offers a low-effort, high-reward experience that’s perfect for spring and summer celebrations.
It captures the spirit of casual elegance and is the type of recipe that becomes a family favorite, requested time and time again. So as strawberries come into season, take the opportunity to bake something beautiful. One slice of this cake, and you’ll see why it’s so loved.