Ingredients
- 16 ounces organic strawberries, sliced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plain whole milk Greek yogurt
- 2 tablespoons granulated sugar, for topping
- 1 pint organic heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C).
Line the bottom of a 9-inch springform pan with parchment paper.
In a stand mixer, cream together the softened butter and sugar for about 5 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Gradually add the flour mixture and Greek yogurt to the wet ingredients, alternating between the two, mixing well after each addition until just combined.
Gently fold in the sliced strawberries.
Pour the cake batter into the prepared pan and spread evenly.
Sprinkle the 2 tablespoons of granulated sugar topping evenly over the batter.
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned.
Let the cake cool completely in the pan before removing the sides.
Dust with powdered sugar or top with whipped cream, more strawberries, and blueberries before serving.
Frequently Asked Questions
How should I store leftover French Strawberry Cake to keep it fresh?
Since this French Strawberry Cake contains fresh fruit, it's best stored covered loosely at room temperature for up to 2 days. For longer storage, you can refrigerate it, but allow it to come to room temperature for about 30 minutes before serving for the best texture. Avoid airtight containers to prevent the cake from becoming soggy.
Can I substitute the all-purpose flour in this recipe for a gluten-free alternative?
Yes, you can generally substitute the 1 1/2 cups of all-purpose flour with a high-quality 1:1 gluten-free baking blend. Be aware that the texture might be slightly denser due to the moisture from the 16 ounces of strawberries, so ensure your butter is properly creamed with the sugar.
What is the best way to ensure my French Strawberry Cake doesn't stick to the pan?
To prevent sticking in your 9-inch springform pan, ensure you thoroughly line the bottom with parchment paper as directed. You should also lightly grease the sides of the pan before adding the batter, even though the recipe focuses on lining the base.
