Description
A delightful French Strawberry Cake featuring a tender crumb and fresh strawberries, perfect for any occasion.
Ingredients
- 1 stick unsalted butter, softened (about 1/2 cup)
- 1 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1.25 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cups sour cream
- 16 ounces strawberries, sliced (about 2 cups)
- 3 tablespoons granulated sugar (for topping)
- 2 tablespoons powdered sugar (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
- Cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture.
- Fold in the sliced strawberries gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and sprinkle the remaining granulated sugar on top.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Serve plain or with whipped cream or ice cream for a delightful treat. Store in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.