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French Strawberry Cake

Fresh strawberries make this simple cake the perfect summer (or anytime!) dessert.
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine French
Servings 10


  • 4 ounces butter, softened
  • cup sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1⅓ cup all-purpose flour
  • teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup plain, non-fat Greek yogurt
  • 16 ounces fresh strawberries, sliced


  • Preheat the oven to 350 degrees F. Spray a nine-inch round cake pan with cooking spray and set aside.
  • Combine butter and one cup of sugar in a mixing bowl. Beat with electric mixer for five minutes or until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add ⅓ of the flour mixture to the butter mixture and mix well. Add ½ the sour cream and mix. Again, mix in ⅓ of the flour mixture, followed by the rest of the sour cream. Mix in the remaining flour mixture.
  • Fold in the strawberries. Spread batter into prepared pan.
  • Sprinkle remaining sugar on top of batter.
  • Bake at 350 degrees F for 45 minutes or until toothpick inserted in center comes out clean.
  • Let cake cool completely. Serve straight from the pan with a dollop of whipped cream.


You may substitute sour cream (light or regular) for the Greek yogurt.
I use turbinado sugar to sprinkle on the top before baking. It is a coarser sugar and adds just a little crunch.
Keyword cake, strawberries