French cakes tend to be gooey in the middle almost like a custard but with a crunchy sugary top. They are some of my favorite cakes to make. This Easy French Strawberry Cake has just a few ingredients, and they are probably all in your kitchen right now.
What kind of fruit can you use in a French Cake?
This recipe is great to use up fruit that is about to go bad – any kind of berries or soft apples — or you can use canned fruit like peaches, pears, or apricots.
Our strawberries were going bad, so a couple nights ago I sliced them all up and put them in the fridge with a little bit of sugar to draw the juices out. If you do this, make sure to drain the strawberries before adding them to the cake. I kept about a tablespoon of the juice with the strawberries I layered on top of the cake.
What size pan do you use for this Easy French Strawberry Cake?
This recipe doesn’t require a lot of ingredients and makes a small cake. The best pan size is preferably an 11 x 7 inch pan or a 9 x 9 inch pan. You could also use an 8 x 8 pan, but it may require adding a bit more baking time as it will be thicker.
What can I substitute for the yogurt?
I usually make this recipe with regular plain Greek yogurt. With the current hoarding situations in our grocery stores, I wasn’t going to venture out just for that. I had strawberry Yoplait yogurt on hand and used that, and this recipe came out just perfect.
I would recommend substituting a number of things:
- regular yogurt
- Greek yogurt
- Australian yogurt (like Noosa)
- regular sour cream
- heavy whipping cream
These types of cakes are made with full fat in order to end up with that lovely custard center. So, if you something like “lite” yogurt or “lite” sour cream, it might possibly come out denser and less custard-like.
More Easy Dessert Recipes
- Easy Brown Sugar Fudge
- Brownie Ice Cream Poke Cake with Peanut Butter Whipped Cream
- Not Your Usual Peach Dump Cake
- Peanut Butter Cookie Brownie Cups
- 2 cups strawberries, sliced
- 1 stick butter, softened
- 2 eggs
- 3/4 cup + 1/4 cup white sugar, divided
- 1 1/2 tsp vanilla
- 1 1/3 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 6 oz yogurt, sour cream, or even whipping cream
- Preheat oven to 350 F degrees.
- Mix softened butter with 3/4 cup sugar with electric mixer.
- Add eggs 1 at a time while mixing.
- Add vanilla.
- Combine flour, salt, and baking powder together and add slowly to wet ingredients.
- Gently fold in half the strawberries.
- Grease an 11 x 7 pan or 9 x 9 round.
- Pour batter into the pan.
- Sprinkle with the rest of the berries
- Sprinkle with 1/4 cup sugar.
- Bake for 40 minutes, until golden brown on top, but middle is still a little gooey.
- Allow to cool for a few minutes.
- Serve alone or topped with vanilla ice cream or whipped cream.
I used regular strawberry Yoplait with fruit in it. I would recommend using a thicker yogurt like Greek yogurt or even Sour Cream. But, use what you have on hand, it will most likely turn out just fine.
Amount Per Serving: Calories: 265Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 83mgSodium: 275mgCarbohydrates: 28gFiber: 1gSugar: 10gProtein: 5g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.