French Strawberry Cake
A nostalgic and elegant cake featuring layers of light almond sponge and fresh strawberries, perfect for any celebration.
Ingredients
For the sponge
- 1 cup 1 cup (200 g) granulated sugar For sweetness and caramel warmth.
- 4 large 4 large eggs, room temperature The lift and structure of the sponge.
- 1 cup 1 cup (120 g) all-purpose flour, sifted Light and airy base.
- 1/2 cup 1/2 cup (55 g) almond flour Lends that classic French, nutty perfume.
- 1 teaspoon 1 teaspoon baking powder Gentle rise.
- 1 pinch Pinch of salt Enhances all flavors.
- 1/2 cup 1/2 cup (115 g) unsalted butter, melted and cooled For richness.
- 1 teaspoon 1 teaspoon vanilla extract Fragrant and round.
For assembly
- 1 pound 1 pound (450 g) fresh strawberries Ripe, sweet, and sliced.
- 1 cup 1 cup (240 ml) pastry cream or light whipped cream Choose pastry cream for classic texture, whipped cream for an easy recipe.
- 2 tablespoons 2 tablespoons apricot jam, warmed and strained To glaze and add sheen.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, beat the eggs and sugar until pale and ribbon-like — about 5 to 7 minutes.
- Gently fold in the sifted flour, almond flour, baking powder, and salt.
- Fold in the melted butter and vanilla, just until combined.
Baking
- Divide the batter between the pans and bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Let layers cool for 10 minutes in the pan, then transfer to a rack.
- Once cool, slice each layer horizontally to create thin, even layers if you like more filling.
Assembly
- Spread a thin layer of pastry cream on the bottom layer, arrange sliced strawberries, add more cream, and stack the next sponge.
- Warm the apricot jam and brush over the top strawberries for a glossy finish.
- Chill at least 30 minutes before serving.
Notes
For a healthier option, use Greek yogurt whipped into the cream. This cake pairs wonderfully with tea or sparkling rosé and can be made ahead of time.