This French Strawberry Tea Cake is inspired by my recent visit to the iconic Hahndorf institution, the Beerenberg Strawberry Farm, located in South Australia. There’s nothing quite like fresh ripe strawberries specially the ones you pick yourself direct from the patch. We had so much fun, looking for “the one” , plump and juicy with the vibrant red colour, that’s sure to taste amazing. With ripe strawberries like this, they are best eaten on the day that they are picked, when they are at their juiciest tastiest best! We ate ours on the drive to Adelaide, and every single berry was sensational. Now, the strawberries we get from the supermarkets are not bad, but nothing compares to the ones we had at Beerenberg Farm.

Beerenberg Strawberries — At Beerenberg Farm, looking for the one.

What you need to make this French Strawberry Tea Cake

Fridge/Pantry – Self raising flour,butter,caster sugar,vanilla,eggs and Greek yoghurt.
Strawberries- You need about 500g of strawberries. Wash and pat dry with paper towels, then remove the green stems(hull). Reserve about 6 to 8 strawberries for topping. Cut the rest into quarters or rough dice (about 2cm) depending on big the strawberries are.
A 23cm round cake pan or spring form pan. A spring form pan is ideal but don’t stress if you don’t have it.

Easy does it..

Nothing to could be simpler, you don’t even need a mixer for this!

Slice the topping strawberries into two, set aside. Cut the rest of the strawberries into quarters or cut into 2cm dice if the strawberries are big.
Whisk together the flour sugar and salt. Make a well in the centre of the flour and add the cooled melted butter in the well. Whisk together the eggs, yogurt and vanilla and add this to the flour mix. Use a spatula or a wooden knife to mix together, then gently fold in the quartered/chopped strawberries.
Pour the batter into the prepared pan, then level the top with an offset spatula or the back of a spoon. Arrange the topping strawberries on the top, then sprinkle evenly with a small handful of caster sugar on top.
Bake in a preheated oven for about 25 minutes, then turn the pan halfway and bake for another 30 to 35 minutes or until the cake is done. The strawberries on the top might sink a bit as it cooks off, but don’t worry it’s part of it’s charm.
Cool the cake in the tin for 10 minutes, then turn out into a serving platter.
Serve warm or room temperature. Ice cream on the top if you will.

Strawberry Tea Cake — Straight from the oven delicious!

Love strawberries as much as I do? Here’s more strawberry goodies to try, Strawberry Blondie Bars and Summer Strawberry Muffins. If you ask me which is my favourite, I would not be able to tell you, as I love them all.

The recipe below for Strawberry Cake is an adaptation of the French Apple Tea Cake, which is another effortless to make but super delicious tea cake. It has a moist tender crumb, crackly top and bursting with strawberries. So yes there’s a lot of strawberries in this cake! I’m not really sure if there is French Strawberry Tea Cake- I only called it as such because it’s a riff on the famous French Apple Tea Cake. Anyways, If you make this cake, please drop me a line via a comments section below and let me know how you went. Or even just to say hello, I would love to hear from you.