Easy French Strawberry Cake: Savory, cheesy, golden perfection.

A Cake for Any Day

This strawberry cake is my favorite kind of recipe. It is not fussy. It feels fancy but is so simple. You probably have most of the ingredients in your kitchen right now. That is the best feeling, isn’t it?

I love how the sugar on top gets all crunchy. The inside stays soft and full of juicy berries. It is like a hug from the oven. What is your favorite simple dessert to make?

The Secret in the Batter

Do not over-mix the batter. When you add the flour, just mix until it disappears. A few lumps are just fine. This keeps the cake tender and soft.

This matters because too much mixing makes a tough cake. We want a cake that melts in your mouth. Fun fact: The Greek yogurt makes the cake super moist. It is my little trick.

A Little Story for You

My grandson once tried to sneak the strawberry topping before baking. I caught him with a berry in his hand. His smile was so cheeky. I still laugh at that.

We baked the cake together instead. The whole house smelled like sweet strawberries. Sharing the kitchen is the best part. Do you like to cook with your family?

Why a Gooey Center is Good

Do not wait for a clean knife when you test the cake. A little sticky batter on the knife is perfect. This scared me the first time I made it.

But this matters. The cake keeps cooking from its own heat after you take it out. It will set up perfectly as it cools. You get a wonderfully moist cake, not a dry one. Trust the process.

Your Turn to Bake

Now it is your turn. This cake is wonderful with a scoop of vanilla ice cream. The cold ice cream with the warm cake is heaven.

Doesn’t that sound amazing? I would love to see your creation. Will you tell me if you try it? Share a picture if you can.

Ingredients:

Ingredient	Amount	Notes
salted butter	1 stick	room temperature
sugar	1 ¼ cup	divided
eggs	2 large
vanilla extract	1 tsp
all purpose flour	1 ⅓ cup
baking powder	1 ¼ tsp
salt	¼ tsp
plain greek yogurt	6 oz
fresh strawberries	2 ½ cups	chopped

My Easy French Strawberry Cake

This cake always reminds me of summer afternoons with my grand-mère. She wasn’t really French, but she loved their recipes. Her kitchen would smell like sweet strawberries and warm butter. I still smile thinking about it.

This isn’t a super fluffy cake. It’s a bit more dense and wonderfully moist. The top gets a lovely, sugary crust. Doesn’t that sound amazing? Let’s get baking together.

• Step 1: Grab a big bowl and your softened butter. Add one cup of sugar to it. Now, use your mixer to beat them together. You want it to look light and fluffy. This is the secret to a good cake base. I love how the color changes.
• Step 2: Crack in one egg and mix it in well. Then add the second egg and mix again. Make sure each egg is fully blended in. This makes the batter nice and smooth. See how creamy it looks now?
• Step 3: Pour in that lovely vanilla extract. Mix it all up again. That wonderful smell is the first sign of a great cake. It already smells like a bakery in here, doesn’t it?
• Step 4: In another bowl, whisk your flour, baking powder, and salt. Now, add half of these dry ingredients to your wet mix. Blend it with the mixer. Next, add half of the Greek yogurt and mix. Repeat with the rest. (A hard-learned tip: Don’t overmix! Just blend until you see no more white flour.)
• Step 5: Time for the stars of our show—the strawberries! Dump in two cups of your chopped berries. Please use a spatula for this part. Gently fold them into the batter. You want to keep those beautiful red bits whole.
• Step 6: Spray your baking dish so nothing sticks. Pour your pink, speckled batter inside. It’s so pretty already. Now, artfully scatter the last half-cup of strawberries on top. What other fruit could you use instead of strawberries? Share below!
• Step 7: Sprinkle that last quarter-cup of sugar over everything. This will make the top wonderfully crisp and sweet. It’s my favorite part. I think it looks like a sparkly, red-and-golden jewel.
• Step 8: Pop it into a 350° oven for about 40 minutes. It’s done when the top is golden brown. The middle might seem a little wobbly. That is perfectly fine! It will firm up as it cools. I promise.
• Step 9: Let the cake cool right in the pan for 30 minutes. This is the hardest part, waiting! But it’s important. The cake needs time to settle. Then, you can cut a big slice.

Cook Time: 35–45 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Dessert, Cake

Three Tasty Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are a few fun ways to make it new again. I love experimenting in the kitchen.

• Lemon Zest Sparkle: Add the zest of one lemon to the batter. It makes the strawberries taste even brighter and sunnier. A little zip is so nice.
• Almond Crunch: Swap the vanilla for almond extract. Then, sprinkle sliced almonds on top with the sugar. The nutty flavor is just wonderful.
• Triple Berry Bliss: Use a mix of strawberries, raspberries, and blueberries. The different colors and tastes are a real party. It’s a summer celebration in a pan.

Which one would you try first? Comment below!

Serving Your Masterpiece

A warm slice of this cake is a treat all by itself. But why stop there? A scoop of vanilla ice cream melting on top is pure magic. Whipped cream is also a lovely, cloud-like topping.

What to drink with it? For a cozy evening, a small glass of sweet dessert wine is nice. For the kids, or for me on a sunny day, a tall glass of cold milk is perfect. It just goes together.

Which would you choose tonight?

Keeping Your Strawberry Cake Fresh

This cake is wonderful the next day. Just cover the dish with plastic wrap. You can keep it on the counter for two days.

For longer storage, slice it into pieces. Wrap each piece tightly. Then pop them in the freezer for a sweet treat later.

I once froze a whole cake for my grandson’s visit. He was so happy to have a slice with his tea. This is why batch cooking matters. It lets you share a little love anytime.

To reheat, just warm a slice in the oven. It makes the top crispy again. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Cake Troubles

Is your cake too wet in the middle? Remember, it keeps cooking as it cools. A little gooeyness is just perfect. Trust the recipe.

I remember when I first made this. I baked it too long. The cake was dry and not as sweet. Getting it right builds your cooking confidence.

Are your strawberries sinking to the bottom? Toss them in a little flour first. This helps them stay put in the batter. Which of these problems have you run into before?

Is the top not golden brown? Your oven might run cool. An oven thermometer can help. A golden top means the sugar has caramelized. This gives you the best flavor.

Your Cake Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just as well.

Q: Can I make it ahead?
A: Absolutely. You can mix the batter the night before. Just bake it in the morning.

Q: What can I use instead of yogurt?
A: Sour cream is a great swap. It will taste just as rich.

Q: Can I double the recipe?
A: For sure. Use a 9×13 inch pan. Just watch the baking time.

Q: Do I have to use ice cream?
A: No, it is lovely on its own. Which tip will you try first?

A Little Note From My Kitchen

I hope you love this cake as much as I do. It always reminds me of summer days. My kitchen window faces my strawberry patch.

Fun fact: Strawberries are the only fruit with seeds on the outside. I would love to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.