STRAWBERRY FRENCH CAKE RECIPES
FRENCH STRAWBERRY CAKE – MICHELLESIPSANDSAVORS
French Strawberry Cake
Provided by Michelle Sips and Savors
Prep Time 0 minutes
Cook Time 0 minutes
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch round pan. Add parchment paper to the bottom.
- In medium bowl, mix the flour, baking powder and salt. Set aside.
- Whip butter and sugar until fluffy.
- Add in eggs, one at a time. Beat well after each egg.
- Add in vanilla and beat well.
- Alternately, add in the flour mixture and the sour cream, beginning and ending with flour mixture.
- Fold in strawberries with a spatula.
- Spread batter in prepared pan and sprinkle top with sugar.
- Bake for 35-40 minutes, until cake tester comes out clean.
- Cool and serve. Cake will come out of pan easily if you want to plate it for display.
STRAWBERRY CLAFOUTIS: THE FRENCH RECIPE - COOKIST
The French have delivered many delicious dishes to our menus, and the clafoutis is one of those. Clafoutis (pronounced kla-foo-tee) is a rustic dessert consisting of an egg-rich thick batter studded with fruit. The traditional Clafoutis is made with un-pitted black cherries. As the desserts baked in the oven, the cherry pits released a subtle almond flavor.
Provided by Cookist
Total Time 75 minutes
Yield 6
Number Of Ingredients 6
Steps:
- For such a fancy dessert, this recipe is rather easy. Just a few simple steps to create a delicious masterpiece!
- Cut the strawberries in half and set aside.
- In a small bowl, beat the eggs and the sugar with a hand mixer until smooth.
- Add the lemon peel and flour.
- Add the milk and beat with the hand mixer until fully combined.
- Grease a springform tin and line with parchment paper. Layer the strawberry halves on the bottom of the pan.
- Pour the mixture over strawberries and bake at 180°C/350°F for 35-40 minutes.
- Sprinkle with powdered sugar and serve!
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- Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray; set aside. In the bowl of a stand mixer, whip together butter and 1 c. sugar until pale and fluffy, 5 - 7 minutes. Add eggs, 1 at a time; beat well after each addition; beat in vanilla. In a medium bowl, whisk together flour, baking powder and salt. Gradually add 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 batter in prepared pan. Sprinkle remaining 1/4 c. sugar evenly over the top of batter. Bake until a wooden toothpick inserted in the center comes out clean, about 35-40 minutes. Or, give it the good old jiggle test rather than inserting a toothpick because the crusty top might give an incorrect impression that the cake is done before it actually is. Let cool completely on wire rack. Serve with freshly made whipped cream, if desired.
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