French Strawberry Cake

9th Street had gorgeous boxes of strawberries on Saturday, I picked up two, one would be macerated for brunch, and the other for this cake. I’m a big fan of “one pan wonder” cakes – this one is light, custardy in the middle, and studded with strawberries. The perfect ending to our Easter feast! 

  • 1 1/3 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups strawberries, cut in half
  • 1 tablespoon granulated sugar, for sprinkling
  1. Preheat oven to 350º, spray a 9″ round cake pan with cooking spray.
  2. In a medium bowl, whisk flour, baking powder, and salt together – set aside.
  3. In the bowl of an electric mixer, cream butter and 1 cup sugar until pale and fluffy. Add the eggs, one at a time and the vanilla.
  4. Add the flour mixture to the butter mixture, alternating with the sour cream, and ending with the flour mixture – beating until just combined. Fold in the strawberries, pour batter into prepared pan. Sprinkle 1 tablespoon of sugar on top of batter, and bake for 40 to 45 minutes. Test with a toothpick, let cool on a wire rack.
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2 Responses to French Strawberry Cake

  1. Old NFO says:

    You’re killing my diet over here… sigh

  2. Tina says:

    You can’t ruin your diet by looking! 😉

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