Gâteau Moelleux aux Fraises Recipe
Introduction
This moist strawberry cake is a delightful treat perfect for any occasion. Made with fresh strawberries and a tender crumb, it’s easy to prepare and sure to impress your guests. Enjoy a slice with a scoop of vanilla ice cream for an extra special touch.
Ingredients
- 125 ml vegetable oil (sunflower or grape seed oil)
- 200 g granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 125 ml buttermilk or plain yogurt
- 180 g all-purpose flour (T45)
- ½ sachet baking powder
- 1 pinch of salt
- 200 g fresh strawberries
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Line the bottom of a 20 cm round cake pan with parchment paper or grease it with butter for easy removal.
- Step 2: In a large bowl, combine the vegetable oil and sugar. Beat with an electric mixer for 2 to 3 minutes until well blended.
- Step 3: Add the eggs and vanilla extract, then beat for another minute to incorporate fully.
- Step 4: Stir in the buttermilk or yogurt until the mixture is smooth and homogeneous.
- Step 5: Gently fold in the dry ingredients—the flour, salt, and baking powder—using a spatula until just combined.
- Step 6: Pour the batter into the prepared cake pan. Arrange the halved strawberries gently on top of the batter.
- Step 7: Bake on the middle rack for 40 to 50 minutes, until the top is golden and a knife inserted in the center comes out clean.
- Step 8: Let the cake cool completely in the pan, then remove it and transfer to a large plate. Chill in the refrigerator.
- Step 9: Before serving, dust with powdered sugar and enjoy with a scoop of vanilla ice cream if desired.
Tips & Variations
- For extra flavor, add a tablespoon of lemon zest to the batter.
- Substitute fresh strawberries with frozen ones, but thaw and drain them well to avoid excess moisture.
- Use Greek yogurt instead of buttermilk for a creamier texture.
- If you prefer, sprinkle sliced almonds on top before baking for added crunch.
Storage
Store the cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled but can be brought to room temperature before serving. To reheat, warm slices briefly in the microwave for about 15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different fruit instead of strawberries?
Yes, ripe raspberries, blueberries, or sliced peaches work well as alternatives in this recipe.
What is the best way to ensure the cake stays moist?
Be careful not to overmix the batter once the flour is added, and avoid overbaking by checking the cake a few minutes before the recommended time.
PrintGâteau Moelleux aux Fraises Recipe
A light and tender strawberry cake made with sunflower or grape seed oil, fresh strawberries, and a moist buttermilk batter, baked to golden perfection. This classic French gâteau moelleux aux fraises combines the natural sweetness of ripe strawberries with a soft, fluffy crumb, perfect for dessert or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 125 ml vegetable oil (sunflower or grape seed oil)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 125 ml buttermilk (or plain yogurt)
Dry Ingredients
- 200 g granulated sugar
- 180 g all-purpose flour (T45)
- 1/2 packet baking powder (approx. 5 grams)
- 1 pinch of salt
Fruits
- 200 g fresh strawberries, halved
Instructions
- Prepare the oven and pan. Preheat your oven to 180°C (350°F). Line a 20 cm round cake pan with parchment paper or grease it well with butter to ensure easy removal of the cake after baking.
- Mix the oil and sugar. In a large bowl, combine the vegetable oil and granulated sugar. Use an electric mixer to beat them together for 2 to 3 minutes until the mixture is smooth and slightly creamy.
- Add eggs and vanilla. Crack in the eggs and pour in the vanilla extract. Beat again for about one minute to fully incorporate and create a homogenous mixture.
- Incorporate buttermilk. Add the buttermilk or plain yogurt and mix gently until the batter is smooth and uniform without lumps.
- Add dry ingredients. Sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet batter using a flexible spatula, mixing softly to avoid overworking the batter and ensuring a light texture.
- Assemble the cake. Pour the batter into the prepared cake pan, spreading it evenly. Arrange the strawberry halves delicately on top of the batter to decorate the surface.
- Bake to perfection. Place the cake in the middle rack of the oven and bake for approximately 40 to 50 minutes, or until the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean without wet batter.
- Cool the cake. Allow the cake to cool completely in the pan. Once cooled, carefully remove it and place it on a serving plate. Refrigerate the cake to chill it further if desired.
- Serve with finishing touches. Before serving, dust the cake with powdered sugar and enjoy it alongside a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- The choice of oil (sunflower or grape seed) keeps the cake light and moist without overpowering flavor.
- Ensure eggs are at room temperature to achieve better batter emulsification.
- Buttermilk or plain yogurt adds tenderness and subtle tang to the cake.
- Don’t overmix once the dry ingredients are added to keep the cake soft and airy.
- Use fresh, ripe strawberries for the best flavor contrast.
- For easier slicing, refrigerate the cake before serving.
- This cake keeps well for 2-3 days stored in the refrigerator.
Keywords: strawberry cake, gâteau moelleux aux fraises, French dessert, soft cake, buttermilk cake, summer berries, vanilla cake
