** This post contains affiliate links.
One of the best things about the onset of spring and the weather warming up, is the abundance of fresh fruit and veg in my part of the world. This year we’ve already seen an abundance of beautiful strawberries in the market. And the blueberries are close behind. I’ve only just come to realize that I haven’t baked much with fresh fruit in a very long time. So during the last grocery run, I picked up a few punnets of strawberries. Though I think the best way to enjoy them is eating them straightaway, I couldn’t turn down an opportunity to try baking with them.
After a bit of searching, I found just the sort of recipe I was looking for – a French Strawberry Cake. I wasn’t sure if I would enjoy the strawberries after baking and I’ve often found cake recipes either bland or just sweet with very little going for it in terms of flavor. Not this cake though. It was really easy to make, full of flavor and really delicious. I’d fo as far as saying it had a personality of its own. This recipe sure is a keeper. I made a few minor modifications to the recipe and was really happy with how it turned out. This would be perfect for morning or afternoon tea. It makes quite an impression in a simple, elegant way just in case you’re expecting people over. I love having such recipes on hand.
French Strawberry Cake
Yields: A 9 inch cake
350-400 gms fresh strawberries
115g butter, at room temperature / softened
1 cup sugar + 1 tbsp extra
2 large eggs
1 tsp vanilla bean paste
1 1/3 cup all purpose flour
1 1/4 tsp baking powder
1/2 cup plain, unflavored Greek Yogurt
Preheat the oven to 180ºC.
Hull and slice the strawberries.
Whisk the butter and 1 cup sugar till pale and fluffy.
Now add the eggs, one at a time, beating well after each addition.
Add the vanilla and beat till incorporated.
In another bowl
, whisk the flour and baking powder to mix well and set aside.
Now alternating between the two, add the flour and Greek yogurt to the mixing bowl, beating till just incorporated before adding the next. (I divide the flour into 3 parts and the Greek yogurt in 2 parts. Start with one part of the flour, next one part of the yogurt and continue till it is all added to the batter.)
Fold in the sliced strawberries, setting aside a few of the outer side slices.
Pour the batter into the prepared cake tin.
Now place some of the reserved side slices of strawberry on the top of the cake and lightly press into the cake batter. (This step is optional and you could just add all the strawberries in at one time and fold into the batter. But I think this makes the cake look prettier.)
Sprinkle 1 tbsp of sugar over the top of the cake evenly.
Bake for about 30-40 minutes till a skewer pierced through the center of the cake comes out clean.
Let the cake cool in the pan itself.
When completely cool, slice and serve.
If you need any more strawberry-licious inspiration, here are some of my previous posts featuring strawberries –