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Gâteau Moelleux aux Fraises Recipe

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★★★★★

4.7 from 73 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate buttermilk. Add the buttermilk or plain yogurt and mix gently until the batter is smooth and uniform without lumps.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://servedbynora.com/gateau-moelleux-aux-fraises-recipe/