Fresh Strawberry Clafoutis

Some vintage desserts are too delicious to allow them to fall into obscurity and this Fresh Strawberry Clafoutis is one of them.  Fresh berries are baked in a silky, velvety, almond-scented custard and then dusted with powdered sugar. It makes a homey, tasty dessert or a luxurious brunch dish.

Pan of Fresh Strawberry Clafoutis with fresh berries baked in an almond-scented custard.

Why not take advantage of California strawberries and bake a fresh strawberry clafoutis for your family?


Clafoutis is a classic French dessert made with black cherries and a custardy batter that is similar to waffle batter.  It’s light, airy, and buttery.  When it bakes, clafoutis puffs up like a souffle with crispy, browned edges and a creamy, tender interior.  You can use any type of fruit in a clafoutis, so let your mind go wild!

Clafoutis originated in the Limousin region of France during the 19th century. It’s thought that the dish was invented by a home cook with an overabundance of fruit (cherries).  

Because the recipe uses simple ingredients, variations are common.  Peaches, berries, apple, mango, and banana are just a few fruit variations that are amazing.  If fruit other than cherries are used, the technical name of the dish is ‘Flaugnarde’.



  • Choose strawberries that are bright red and plump with a bright green cap.  Stay clear of any berries that are wrinkled, white, or green on the ends, or have bruises or mold on them.
  • Strawberries don’t ripen further after they are picked, so look for the darkest red berries as they will be sweetest.  If in doubt about how ripe they are, give them a smell.  They should smell sweet and strong, then they’ll be sweet and delicious.
  • Don’t rinse the berries prior to storing them in the refrigerator.  Keep them dry and rinse them under cold water just before using or serving them.
  • Strawberries will keep about 3 days in your refrigerator.  If you spot a mushy or moldy berry, be sure to remove it immediately.  One spoiled berry will cause your whole container to go bad much faster.

Pan of Fresh Strawberry Clafoutis with fresh berries baked in an almond-scented custard.


  • Strawberries, of course.
  • Granulated sugar and powdered sugar
  • Large eggs – at room temperature so they incorporate into the batter easily.
  • Heavy cream and whole milk – you could also use 1 cup of half and half instead.
  • Vanilla extract and almond extract
  • Flour and cornstarch – using both keeps the batter silky and light.
  • Kosher salt


  1. Stir your fruit and sugar together.  Set aside.
  2. Whisk together all of the cake/custard ingredients.
  3. Spoon the fruit into a buttered dish and pour the batter over the fruit.
  4. Bake and then dust with powdered sugar.  Serve warm and enjoy!

Pan of Fresh Strawberry Clafoutis with fresh berries baked in an almond-scented custard.

Have more fruit on hand to use in recipes?  Here are a few to try:



Make the most of summer’s fruit bounty with this Fresh Strawberry Clafoutis.  Fresh strawberries are baked into a sweet and silky custard.  It makes a delicious dessert and a great brunch item as well.

  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Dessert
  • Method: Bake
  • Cuisine: French



For the berries:

  • 1 pound fresh, ripe strawberries, hulled and sliced
  • 1 tablespoon granulated sugar

For the cake:

  • 3 large eggs, room temperature
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ⅓ cup all-purpose flour
  • ⅓ cup corn starch
  • ¼ cup granulated sugar
  • ¼ teaspoon Kosher salt

Powdered sugar, for dusting


Preheat the oven to 350 degrees.  

Grease a 9-inch baking pan with butter or baking spray.

In a large bowl, toss the sliced berries with 1 tablespoon of granulated sugar.  Set aside.

In another large bowl, whisk together the eggs, heavy cream, milk, vanilla, and almond extract until fully combined.

Sprinkle in the flour, corn starch, and ¼ cup of granulated sugar until smooth.

Spoon most of the strawberries, with their accumulated juices into the bottom of the baking dish.

Pour the batter over the berries.

Arrange the last of the berries on top of the batter.

Bake in the preheated oven for 35 minutes until puffed and golden brown.  The center should be set and not jiggly.

Dust the top of the cake with powdered sugar.  Serve warm with a dollop of whipped cream.

Keywords: Fresh strawberry clafoutis, clafoutis, French desserts, Vintage desserts, retro recipes, Vintage recipes, strawberry desserts, California Strawberries