Baking always seems to be a little bit more challenging than cooking for me, because I feel like it’s harder to improvise and I never enjoy following recipes and measurements step-by step. But this Strawberry French Cake recipe was perfect and is at the top of my list for favorite things I’ve ever baked. I followed the recipe exactly, but couldn’t resist adding a thin layer of Belgian Speculoos Cookie crumbs at the base of the pan and a light sprinkle on top. It is designed to be moist, almost custard-like in the center so be sure not to over-bake!
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 ounces fresh strawberries sliced
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Fold in strawberries. Spread the batter in the prepared cake pan.
Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
Let the cake cool completely in the pan and slice and serve the cake from the pan.
Please bake this, you will definitely not regret it! ❤