Description
French Strawberry Cake is a soft, delicate sheet cake loaded with fresh strawberries and finished with a sweet glaze. Made with sour cream for extra moisture and a hint of almond extract for bakery-style flavor, this easy recipe is perfect for spring and summer gatherings. The optional strawberry soak adds incredible moisture and flavor!
Ingredients
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!
Instructions
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!
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.
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.
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.
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.
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.
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.
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.
Scatter those extra sliced strawberries over the top for a fresh, beautiful finish.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American