Strawberry French Cake

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I often find myself inviting people last minute for afternoon tea, so I always have President unsalted butter in the fridge in case I need to whip up something tasty! My strawberry French cake is a classic I make time and again, but everyone loves it every time! Here I’ve baked the sponge in three small round tins for a celebratory tiered cake but you could bake it in a rectangular tin like this.

I’d love to know, what are your go-to recipes for afternoon tea?


For the cake

  • 115g of President unsalted butter
  • 250g of caster sugar
  • 2 large eggs
  • 160g of plain flour
  • 100g of crème fraîche
  • 1 tsp of vanilla extract
  • 1 tsp of baking powder 
  • 1 pinch of salt 
  • 2* 400g of fresh strawberries 

For the icing

  • 150g of President unsalted butter 
  • 50g of crème fraîche 
  • 400/500g of icing sugar 
  • 1/2 tsp of vanilla extract 
  • 1/2 pinch salt


1* Cream the butter and sugar together with a mixer. Then add the eggs and the vanilla extract and mix well. 
2* Add the baking powder and the salt to the flour, and add this to the mixer. Finish with the crème fraîche. 
3* Grease and line 2* 8 inches tins or 3 * 6 inches tins with butter and baking paper. Divide the batter. 
4* Wash and cut 400g of strawberry and add on top of the batter. 
5* Bake for 30 minutes. Cool on a rack fully before icing. 
6* To make the icing, cream the butter and half of the sugar for 4 minutes. Then add the cream and the vanilla extract and mix for another minute. Finish with the rest of the sugar. 
7* Ice the cake and add extra fresh strawberries in the middle!


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