I have a tender delight in French Strawberry Cake that simply mixes cake flour, eggs, and a touch of strawberry jam with fresh strawberries. This recipe is my go-to if you love Strawberry Desserts. It is balanced with the sweet taste of vanilla and the buttery richness of unsalted butter.

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I recently experimented with a French Strawberry Cake that totally surprised me with its blend of flavors and textures. I started with 1 1/2 cups cake flour, 1 1/2 tsp baking powder, and even a pinch of salt to set the base.

I carefully separated 4 large eggs and whipped them to a light consistency before blending them with 1 cup granulated sugar, 1/2 cup unsalted butter, and a splash of 1 tsp vanilla extract. I then folded in 1/2 cup whole milk and the dry ingredients until everything came together nicely.

The real game changer was adding 2 cups of fresh strawberries that I hulked and sliced, plus a couple of tablespoons of strawberry jam to take the flavor to another level. I love how this recipe stands out in the realm of strawberry desserts and offers a fresh twist on classic sweets treats.

It definitely made me want to eat dessert first almost every time I try it.

Why I Like this Recipe

I like this recipe because the cake comes out super light and fluffy every time. The way the cake flour and stiff egg whites mix together really gives the batter a delicate texture that I just can’t get enough of.

I also love how easy it is to follow. The steps are pretty clear and even though sometimes I’ll mess up a step or two, it always turns out good enough for me. That little bit of strawberry jam swirled on top is just the perfect touch, adding extra sweetness without being overwhelming.

Another thing I like is that it feels kinda fancy even though it’s really simple to make. Mixing in fresh strawberries makes it look and taste fresh, and it brings back memories of baking with my family during special occasions.

Ingredients

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Cake Flour: gives soft texture with carbs that offer energy and a delicate crumb.
Baking Powder: helps the cake rise and become fluffier with a light airy structure.
Eggs: adds protein and richness to the cake, making it moist and super tasty.
Granulated Sugar: makes it sweet and balances flavors well while offering quick energy.
Fresh Strawberries: naturally tangy and fresh, adding fiber plus vitamins for a healthier twist.
Unsalted Butter: brings rich flavor and smooth texture but can add extra fat sometimes.

Ingredient Quantities

1 1/2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

4 large eggs, separated

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 tsp vanilla extract

1/2 cup whole milk

2 cups fresh strawberries, hulled and sliced

2 tbsp strawberry jam

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan lightly with butter then dust it with a bit of flour so the cake doesnt stick.

2. In a bowl, sift together 1 1/2 cups of cake flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate large bowl, beat the 4 egg yolks with 1 cup granulated sugar until the mix turns thick and pale, about 3-4 minutes.

4. Add the 1/2 cup softened unsalted butter and 1 tsp vanilla extract to the yolk mixture and beat until everything is smooth.

5. Slowly mix in 1/2 cup whole milk, then gradually stir in the sifted dry ingredients until the batter is just combined.

6. In another clean bowl, whip the 4 egg whites until stiff peaks form.

7. Fold the beaten egg whites gently into the batter using a spatula until no white streaks remain.

8. Carefully stir in 2 cups of fresh strawberries (hulled and sliced), making sure they are evenly distributed.

9. Pour the batter into the prepared cake pan and smooth the top, then gently drizzle 2 tbsp strawberry jam over the batter and lightly swirl with a knife.

10. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean, then let it cool before slicing and serving.

Equipment Needed

1. Oven
2. Round cake pan
3. A small bowl for sifting dry ingredients
4. A large mixing bowl for whisking egg yolks and sugar
5. A separate bowl for whipping egg whites
6. Measuring cups and spoons
7. Electric mixer or hand whisk
8. Spatula for folding in egg whites and stirring ingredients
9. A small knife for swirling the jam
10. A toothpick for checking doneness
11. Cooling rack for letting the cake cool

FAQ

Q: Can I use all-purpose flour if I don't have cake flour?

A: Yes, you can use all-purpose flour but its texture might be a bit denser. You might wanna sift it a few times to lighten it up.

Q: Why do I need to separate the eggs?

A: Separating the eggs helps create a fluffier cake. The beaten egg whites give a light airy texture thats hard to beat.

Q: Can I substitute other berries for strawberries?

A: Sure, you can swap in raspberries or blueberries, but the taste and sweetness might change a little bit.

Q: How do I prevent the strawberries from making the cake soggy?

A: Toss the strawberries with a little bit of flour before adding to the batter. This little trick helps keep the moisture in check.

Q: What's the best way to store leftovers?

A: Keep the cake in an airtight container in the fridge. It should be good for about 3 days, and let it come to room temp before serving for the best flavor.

French Strawberry Cake Recipe Substitutions and Variations

Cake Flour – If you dont have cake flour, you can make your own by measureing 1 1/2 cups of all-purpose flour, then remove 3 tablespoons, and add 3 tablespoons of cornstarch
Baking Powder – If you ran out of baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to replace 1/2 tsp baking powder, then adjust proprotionaly for the recipe
Unsalted Butter – You can use salted butter instead of unsalted butter but reduce the added salt by a small pinch to keep the flavor balanced
Fresh Strawberries – Frozen strawberries can work too, just thaw them and drain the excess liquid so your cake doesnt turn out too soggy
Strawberry Jam – If you’re out of strawberry jam, apricot or raspberry preserves are a good alternative and they add a similar fruit sweetness

Pro Tips

1. Try to beat the egg yolks and sugar really well till they look thick and pale cause that helps get a lighter cake texture.
2. When folding in the whipped egg whites, do it really gently, if you mix too much the air can get lost and your cake might turn out denser than you want.
3. Make sure your pan is greased and floured thoroughly, it might sound extra work but it really helps when you are taking the cake out without it sticking.
4. When you drizzle the strawberry jam on top, swirl it lightly with a knife, This trick adds a neat look and spreads out the burst of flavor evenly throughout the cake.