French Strawberry Cake
A light, fluffy cake topped with fresh strawberries and whipped cream, perfect for a guilt-free dessert.
Ingredients
Cake Ingredients
- 1 cup All-Purpose Flour Gives the cake its structure and light texture.
- 1/2 cup Sugar Provides sweetness for a delicious balance with the strawberries.
- 1/3 cup Unsalted Butter, softened Adds richness and flavor to the cake.
- 1/2 cup Milk Keeps the cake moist and contributes to its fluffiness.
- 2 large Eggs Help bind the ingredients and create a light texture.
- 1 tbsp Baking Powder Acts as a leavening agent for fluffy results.
- 1 tsp Vanilla Extract Enhances the overall flavor profile.
- 1/4 tsp Salt Balances the sweetness and enhances the flavor.
Topping Ingredients
- 2 cups Fresh Strawberries, sliced The star of the show, providing natural sweetness and a burst of flavor.
- 1 cup Whipped Cream Perfect for serving alongside the cake for a decadent finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and dust it lightly with flour.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk, integrating all wet ingredients well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Cooking and Assembly
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Gently run a knife around the edges and turn the cake out onto a wire rack to cool completely.
- While the cake cools, slice the fresh strawberries and prepare whipped cream.
Serving
- Once the cake is completely cooled, place it on a serving platter.
- Top generously with the sliced strawberries, allowing them to cascade over the edges.
- Spoon on the whipped cream as a final luscious touch.
- Slice the cake into wedges and serve immediately for the best taste.
Notes
Ensure your butter is at room temperature for easier mixing. Store leftovers covered in the fridge for up to 3 days. You can freeze slices for up to 2 months.