I’m obsessed with this French Strawberry Cake as it blends a light, airy texture with fresh strawberry bursts and rich jam accents. Every bite exudes subtle vanilla and buttery goodness that reminds me of weekend brunches. It provides the perfect balance of tangy sweetness with indulgence in every mouthful.

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I always get excited when I’m making my French Strawberry Cake because it combines simplicity with real flavor. I start by mixing 1 cup all-purpose flour and 1/2 cup granulated sugar with 2 large eggs, then I add 1/4 cup unsalted butter and 1/2 cup whole milk.

This creates a really smooth base where all the flavors come together well. I then stir in 1 teaspoon vanilla extract and gently fold in 1 pint fresh strawberries so the cake takes on a vibrant color.

I also swirl in 1/4 cup strawberry jam that gives a lovely tang. This recipe is a great example of classic strawberry dessert recipes that almost feel like an Eat Dessert First dish.

I think it perfectly captures the best of strawberry cake recipes and sweets treats while keeping a balanced nutritional value. I hope you enjoy this fruit desserts treat as much as I do.

Why I Like this Recipe

I really love how this cake mixes sweet and tart flavors, thanks to the fresh strawberries and strawberry jam. It gives a really cool balance that makes each bite interesting.

I enjoy that the recipe is simple enough to follow without being boring. Even though it feels gourmet, it’s something I can whip up without too much stress.

I also like how moist and tender the cake turns out because of that blend of milk, butter, and eggs. It’s super satisfying to bite into a cake that feels light yet flavorful.

And I gotta say, the whipped cream topping is a total game changer. It adds a little extra indulgence that makes the whole thing feel a bit more special.

Ingredients

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All-purpose flour is full of carbs that give the cake a soft, steady base for good texture.
Granulated sugar creates a sweet taste that makes every bite delicious yet not overly healthy.
Eggs add protein and help the cake hold together, making the mix more balanced.
Unsalted butter brings richness and moisture, giving the cake a tender crumb.
Fresh strawberries pack vitamins and fiber along with a naturally tangy and sweet flavor.
Strawberry jam deepens the fruit note while adding an extra burst of sweetness.

Ingredient Quantities

1 cup all-purpose flour (about 125 g)

1/2 cup granulated sugar (100 g)

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

1/4 cup unsalted butter (57 g), softened

1/2 cup whole milk (120 ml), at room temperature

1 teaspoon vanilla extract

1 pint fresh strawberries (roughly 2 cups sliced)

1/4 cup strawberry jam (warmed slightly to ease spreading)

Optional for topping: 1 cup heavy cream and 2 tablespoons powdered sugar

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch cake pan, then line it with parchment paper.

2. In a medium bowl, whisk together 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another bowl, lightly beat 2 eggs at room temperature then stir in 1/4 cup softened unsalted butter, 1/2 cup whole milk, and 1 teaspoon vanilla extract until smooth.

4. Carefully pour the wet ingredients into the dry ingredients and mix just until combined; overmixing might make the cake tough.

5. Gently fold in about 2 cups of sliced fresh strawberries until they are evenly distributed through the batter.

6. Pour the batter into the prepared pan, smoothing out the top with a spatula.

7. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. Once the cake is cool, spread 1/4 cup slightly warmed strawberry jam evenly over the top.

10. If desired, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form and serve the cake topped with the whipped cream.

Equipment Needed

1. Preheated oven (350°F)
2. 9-inch cake pan and enough parchment paper to line it
3. At least two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Whisk for blending the dry mix
5. Spatula for stirring and smoothing out the batter
6. Measuring cups and spoons to get the right amounts
7. Toothpick for checking if the cake is done
8. Wire cooling rack for letting the cake cool properly
9. Optional: Electric mixer or whisk for whipping the cream topping

FAQ

Q: How can I tell when the cake is done baking?

A: The best way is to insert a toothpick right in the center; if it comes out clean, then its done. Be carefull though, as overbaking will dry out the cake.

Q: Can I use low-fat milk instead of whole milk?

A: Its possible, but whole milk helps give the cake a richer texture and taste so its generally best to stick with what’s in the recipe.

Q: What if I cant find strawberry jam? Can I use another type of jam?

A: Yup, you can sub raspberry or blueberry jam but the flavor might be a bit different. Experementing can be fun though!

Q: How should I store any leftover cake?

A: Wrap any leftovers well and keep em in an airtight container in the fridge to keep the freshness for a couple of days. Let it come back to room temp before serving if you want the best taste.

Q: Can I freeze this cake?

A: Sure, freezing is a option. Just make sure to wrap it tightly in plastic wrap and then foil. Let it thaw in the fridge overnight for the best results.

French Strawberry Cake Recipe Substitutions and Variations

For unsalted butter, you can use equal amounts of margarine or even coconut oil if you’re looking for a slightly different flavor.
If you dont have whole milk, try almond or oat milk in the same cup measurement for a lighter dairy twist.
Not a fan of vanilla extract? Use almond extract instead but use a little less since it can be stronger.
If you want a lighter cake texture instead of all-purpose flour you could swap it out with cake flour, although you might need to add a bit extra.

Pro Tips

1. Make sure all your ingredients are at room temperature so they mix together better, dont rush this part or you might end up with a thick batter that wont rise well.
2. Be super gentle when folding in your strawberries; if you stir too much you might break them down too early and lose the burst of flavor.
3. Slightly warming your strawberry jam really helps it spread easily over the cake, so avoid microwaving if you can stir it by hand instead.
4. For the whipped cream topping, chill your bowl and whisk beforehand so that the cream whips up nice and stiff, otherwise its going to flop over.