Go Back

French Strawberry Cake

A delightful cake featuring fluffy sponge layers, sweet strawberries, and rich cream, perfect for gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Topping
  • 3 cups fresh strawberries, sliced Fresh strawberries work best.
  • 1 cup heavy cream
  • 0.25 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease two round 8-inch baking pans and line the bottoms with parchment paper.
  3. In a large bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
  4. In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  5. Add in the milk and vanilla extract. Mix until well combined.
  6. Gradually include the dry mixture into the wet ingredients, stirring until just combined. Do not over-mix.
Baking
  1. Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Assembling
  1. Whip the heavy cream and powdered sugar together until soft peaks form.
  2. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream and top it with sliced strawberries. Place the second layer on top, then spread more cream and arrange additional strawberries on top.
  3. Slice, serve, and enjoy your delicious French Strawberry Cake!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freeze storage, wrap cake layers in plastic and refrigerate overnight to thaw before serving.