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–+ servings
Strawberry French Butter Cake on a white fluted plate garnished with whole strawberries.

Strawberry French Butter Cake

Print Recipe
Rich, buttery, Strawberry French Butter Cake is a no-fuss, easy-to-mix cake that is loaded with sweet strawberries and requires no frosting.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American, French
Servings 8
Author Jan Nunes
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Equipment

  • 8" Springform Pan
  • Dry Measuring Cups
  • Measuring Spoons
  • Paring Knife
  • Parchment Paper
  • Large Sifter
  • Large Mixing Bowl
  • Electric Hand Mixer
  • Silicone Spatula

Ingredients

  • Butter Non-Stick Cooking Spray
  • 1 ⅓ Cups All-Purpose Flour
  • 1 ¼ Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Salted Butter Room Temperature (1 Stick)
  • 1 ¼ Cups White Granulated Sugar divided
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • ¼ Teaspoon Almond Extract
  • ½ Cup Sour Cream
  • 16 Ounces Fresh Strawberries Stemmed and Halved

Instructions

  • Preheat and Prepare. Preheat the oven to 350°F/177°C. Spray the sides and bottom of an 8-inch springform pan with butter-flavored cooking spray. Measure all ingredients and stem and cut the strawberries.
    Butter Non-Stick Cooking Spray
  • Sift Together. Sift together the flour, baking powder, and salt onto a sheet of parchment paper and set aside for later.
    1 ⅓ Cups All-Purpose Flour, 1 ¼ Teaspoons Baking Powder, ¼ Teaspoon Salt
  • Creaming Method. In a large mixing bowl beat the butter and 1 cup of the sugar with an electric mixer for 6 minutes or until the mixture is light, fluffy and pale yellow.
    Beat in the eggs one at a time, followed by the extracts until well incorporated.
    ½ Cup Salted Butter, 1 ¼ Cups White Granulated Sugar, 2 Large Eggs, 1 Teaspoon Vanilla Extract, ¼ Teaspoon Almond Extract
  • Alternate Flour and Sour Cream. Alternate adding a third of the sifted flour mixture to the creamed ingredients followed with half the sour cream. Beat only until just barely combined after each addition. Fold in the cut strawberries.
    ½ Cup Sour Cream, 16 Ounces Fresh Strawberries
  • Transfer Batter to Pan. Spoon, pack, and evenly spread the batter into the prepared springform pan. Sprinkle the remaining ¼ cup of sugar evenly over the top.
  • Bake, Cool, and Serve. Bake the cake in the preheated oven 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
    Run a sharp knife around the top edge of the cake, release the sides of the pan, and plate the cake. Serve and Enjoy!

Notes

My Top Tips
♡ Be sure to bake the cake until it is fully done and a toothpick comes out clean after being inserted into the center of the cake.
♡ Use ripe strawberries; cut them into smaller chunks if they are very large.
Make-Ahead & Storage
Make-Ahead: Make this cake a few hours in advance to have time to cool it completely. This makes it easier to slice and serve.
Storage: This cake is best eaten the same day it is baked. But will keep at room temperature for up to 2 days.
 

Nutrition

Calories: 363kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 186mg | Potassium: 210mg | Fiber: 2g | Sugar: 35g | Vitamin A: 510IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 1mg
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