Strawberry French Butter Cake
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 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Sift Together. Sift together the flour, baking powder, and salt onto a sheet of parchment paper and set aside for later.
- 3
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.
- 4
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.
- 5
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.
- 6
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!