French Strawberry Cake

French Strawberry Cake is soft, delicate, and bursting with fresh strawberries in every bite! This simple cake has a tender, moist crumb thanks to sour cream and a hint of almond extract, with juicy strawberry pockets scattered throughout.

Why You’ll Love This Recipe

• Incredibly moist and tender – Sour cream and a strawberry soak keep every slice soft and flavorful
• Bursting with fresh fruit – Real strawberries folded right into the batter bring natural sweetness and color
• Simple enough for weeknights – No fancy techniques or special equipment needed
• Nostalgic and beautiful – It looks like something from a French bakery but tastes like home
• Perfect for spring and summer gatherings – Light, fruity, and always a crowd-pleaser

Print

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour – The foundation for that tender crumb
• 1½ cups granulated sugar – Just sweet enough to let the strawberries shine
• 2 teaspoons baking powder – Gives the cake its gentle lift
• ½ teaspoon salt – Balances the sweetness beautifully
• ½ cup unsalted butter, softened – Adds richness and that melt-in-your-mouth texture
• 2 large eggs – Brings structure and moisture
• 1 teaspoon vanilla extract – A warm, comforting base note
• 1 teaspoon almond extract (optional) – This is the secret to that subtle French bakery flavor!
• 1 cup sour cream or plain yogurt – The key to keeping this cake incredibly moist
• ½ cup milk – Helps create a smooth, pourable batter
• 2 cups fresh strawberries, sliced – Use the ripest, sweetest berries you can find

For the Strawberry Soak (Optional but highly recommended):

• ½ cup fresh strawberry juice or puree – Made from crushed or blended strawberries
• 2 tablespoons granulated sugar – Dissolves into the juice for extra moisture

For the Topping/Glaze:

• 1 cup powdered sugar – Creates a silky-smooth drizzle
• 1–2 tablespoons lemon juice or milk – Lemon adds a bright, tangy finish; milk keeps it sweet and simple
• Extra sliced strawberries for garnish – Because more strawberries are always a good idea!

Optional Add-Ins:

• Zest of 1 lemon – For a citrusy pop of flavor
• A pinch of cinnamon – Adds unexpected warmth
• Toasted slivered almonds – A little crunch on top is lovely

Why These Ingredients Work

The combination of sour cream and milk creates an incredibly tender, moist crumb that stays soft for days. Sour cream adds tanginess and richness, while the milk keeps the batter smooth and easy to work with.

The softened butter is beaten with the dry ingredients until crumbly, which gives the cake that delicate, almost shortbread-like texture that melts on your tongue. Fresh strawberries are folded in gently so they stay suspended throughout the cake instead of sinking to the bottom, creating sweet, jammy pockets in every slice.

The optional almond extract is truly magic here—it adds a subtle, bakery-style flavor that makes people ask, “What’s in this?” The strawberry soak is your secret weapon for next-level moisture and flavor, seeping into every little crevice of the warm cake.

And that simple glaze? It’s just enough sweetness with a hint of brightness from lemon juice, tying everything together without overpowering the fresh fruit.

Essential Tools and Equipment

• 9×13-inch baking pan – The perfect size for a crowd-friendly sheet cake
• Mixing bowls (2 large) – One for dry, one for wet ingredients
• Electric mixer or wooden spoon – Either works beautifully; no need to overthink it
• Whisk – For blending those wet ingredients smoothly
• Spatula – To fold in the strawberries gently
• Parchment paper (optional) – Makes cleanup a breeze
• Toothpick or cake tester – Your go-to for checking doneness
• Small bowl for glaze – Something with a spout makes drizzling easier

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and give it a few minutes to come to temperature while you prep.

Grease and flour a 9×13-inch baking pan generously, or line it with parchment paper for easy removal later. Don’t skip this step—nobody wants their beautiful cake stuck to the pan!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything is evenly distributed.

Add the softened butter and beat with an electric mixer (or a sturdy wooden spoon and some elbow grease) until the mixture looks crumbly and sandy. This creates little pockets of butter that’ll make your cake extra tender.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, almond extract (if using), sour cream, and milk until smooth and creamy. This should only take about a minute—you just want everything blended nicely.

Step 4: Bring It All Together

Pour the wet ingredients into the dry ingredients and gently mix until just combined. You’ll still see a few streaks of flour, and that’s perfect! Overmixing makes cakes tough, and we want this one to stay soft and delicate.

Step 5: Fold in the Strawberries

Gently fold in your sliced strawberries, being careful not to mash them.

If your berries are super juicy, you can toss them in a tablespoon of flour first to help them stay put in the batter instead of sinking.

Step 6: Bake the Cake

Spread the batter evenly into your prepared pan—it’ll be thick, so use your spatula to smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Add the Strawberry Soak (Optional)

While the cake is still warm, stir together the strawberry juice or puree with the sugar until dissolved.

Use a toothpick or skewer to poke holes evenly across the top of the cake, then slowly pour the strawberry mixture over it. Watch as it seeps into all those little holes—that’s where the magic happens! This step adds incredible moisture and an extra hit of berry flavor.

Step 8: Make and Add the Glaze

Once the cake has cooled completely, whisk together the powdered sugar and lemon juice or milk until you have a smooth, pourable glaze.

Start with 1 tablespoon of liquid and add more if needed. Drizzle it over the cake in whatever pattern makes your heart happy.

Step 9: Garnish and Serve

Scatter those extra sliced strawberries over the top for a fresh, beautiful finish.

You Must Know

The most important thing to remember is that room temperature ingredients blend more easily and create a lighter, fluffier cake. Take your butter, eggs, sour cream, and milk out of the fridge about 30 minutes before you start.

If your strawberries are especially juicy or large, cut them into smaller pieces and toss them with a tablespoon of flour before folding them in—this prevents them from sinking to the bottom and creating a soggy layer.

Don’t skip the strawberry soak if you want bakery-level moisture; it transforms this cake from good to absolutely incredible. Let the cake cool for at least 15–20 minutes before adding the soak so it’s still warm enough to absorb the liquid but not so hot that everything runs off the sides.

Personal Secret: I always make my strawberry soak a little extra thick by mashing a few berries with the back of a fork and mixing them with the juice and sugar. Those tiny berry chunks add texture and even more flavor.

Pro Tips & Cooking Hacks

• Test for doneness early – Ovens vary, so start checking at 35 minutes to avoid overbaking
• Use fresh, ripe strawberries – This cake is all about showcasing the fruit, so quality matters
• Don’t overmix the batter – Mix just until you can’t see dry flour; a few lumps are totally fine
• Let the glaze set before cutting – Give it 10–15 minutes to firm up for cleaner slices
• Make your own strawberry juice easily – Mash or blend fresh berries and strain through a fine-mesh sieve
• Add a tablespoon of cornstarch to very juicy berries – Prevents a soggy bottom layer
• Use Greek yogurt for extra tang – It makes the cake even more tender and adds a slight tanginess
• Room temperature everything – Seriously, it makes a huge difference in texture!

Flavor Variations & Suggestions

If you want to switch things up, try adding the zest of one lemon to the batter for a bright, citrusy note that pairs beautifully with strawberries. You can also swap half the strawberries for fresh blueberries or raspberries for a mixed berry version that’s just as delicious.

For a more decadent take, fold in a handful of white chocolate chips along with the berries—they melt slightly during baking and create little pockets of sweetness. If almond extract isn’t your thing, try using orange extract or even a splash of rose water for a more floral flavor.

Want to make this feel extra special? Top each slice with a spoonful of homemade whipped cream or a scoop of vanilla ice cream. You could also turn this into individual cupcakes by dividing the batter among lined muffin tins and baking for about 20–25 minutes.

For a nutty twist, sprinkle toasted slivered almonds over the glaze before it sets, or fold chopped toasted pecans into the batter for added crunch.

Make-Ahead Options

This cake is a dream for planning ahead! You can bake it a day in advance, let it cool completely, and store it covered at room temperature or in the refrigerator. The flavors actually deepen overnight, and the texture stays perfectly moist.

If you want to prep even further, you can mix the dry ingredients and measure out the wet ingredients the night before, then combine everything and bake the next day. The strawberry soak can be made up to two days ahead and stored in the fridge—just bring it to room temperature or warm it slightly before pouring over the warm cake.

You can also freeze this cake! Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before adding the glaze and fresh strawberry garnish.

If you’re making this for a party, bake and soak the cake in the morning, then add the glaze and garnish an hour or two before serving for the freshest presentation.

What to Serve With French Strawberry Cake

This cake is wonderful all on its own, but it really shines alongside a pot of hot coffee or a cup of Earl Grey tea for an afternoon treat. For a brunch spread, serve it with scrambled eggs, crispy bacon, and fresh fruit salad for a sweet-savory balance.

If you’re hosting a spring or summer gathering, pair it with vanilla ice cream or lightly sweetened whipped cream for an extra indulgent dessert. A glass of sparkling rosé or a strawberry lemonade makes a lovely beverage pairing that echoes the fruity flavors in the cake.

For a more elegant presentation, serve thin slices with a dollop of mascarpone cream and a drizzle of honey. It’s also perfect alongside other light desserts like lemon bars or fruit tarts if you’re putting together a dessert table.

Allergy Information

This recipe contains common allergens including wheat (gluten), dairy (butter, sour cream, milk), and eggs.

For a dairy-free version, substitute the butter with vegan butter or coconut oil, use dairy-free yogurt in place of sour cream, and swap the milk for almond milk or oat milk. The glaze can be made with a plant-based milk alternative.

For a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour—just make sure it contains xanthan gum for the best texture.

If you need an egg-free version, try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or a commercial egg replacer, though the texture may be slightly different.

The optional almond extract should be avoided by those with tree nut allergies—simply leave it out or double the vanilla extract instead. Toasted almonds in the garnish should obviously be skipped for nut allergies.

Always check labels on your baking powder and extracts to ensure they’re processed in allergen-free facilities if cross-contamination is a concern.

Storage & Reheating

Store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The refrigerator will keep it fresher longer, especially if your kitchen is warm.

To reheat, place individual slices on a microwave-safe plate and warm for 10–15 seconds, just until slightly warm—you don’t want to dry it out! You can also wrap the entire pan in foil and warm it in a 300°F oven for about 10 minutes if you’re serving it to a crowd.

For the best texture, let refrigerated cake come to room temperature for about 20 minutes before serving. This cake freezes beautifully! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator, then bring to room temperature before serving. The glaze may look slightly cloudy after freezing, so you can add a fresh drizzle before serving if you want it to look picture-perfect.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries really are best here. If you must use frozen, thaw them completely, drain off all the excess liquid, and pat them very dry with paper towels.

Toss them in a tablespoon of flour before folding into the batter. Keep in mind that frozen berries will release more moisture during baking, so your cake might be slightly softer and more delicate.

My cake turned out dense instead of light and fluffy—what happened?

This usually means the batter was overmixed or your leavening wasn’t fresh. Make sure your baking powder is less than 6 months old (test it by dropping a teaspoon in hot water—it should fizz immediately).

Also, mix the batter just until the flour disappears; overmixing develops the gluten and makes cakes tough and heavy.

Can I make this in a different pan size?

Absolutely! This batter works in two 9-inch round pans (bake for 25–30 minutes) or a bundt pan (bake for 45–50 minutes).

Just adjust your baking time and keep an eye on it—when a toothpick comes out clean, it’s done. You can even make cupcakes by filling lined muffin tins about two-thirds full and baking for 18–22 minutes.

Do I have to use the almond extract?

Not at all! It adds a lovely bakery-style flavor, but if you don’t like almond or don’t have it on hand, just use an extra teaspoon of vanilla extract instead. The cake will still be delicious—just a bit less complex in flavor.

Can I skip the strawberry soak?

You can, and the cake will still be delicious! But the soak really does add incredible moisture and an extra layer of strawberry flavor that makes this cake special.

If you’re short on time or just want to keep things simple, the cake is still wonderfully tender without it—just make sure not to overbake.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your French Strawberry Cake turned out. Did you add any special twists? Serve it for a celebration?