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.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Keywords: Fresh strawberry clafoutis, clafoutis, French desserts, Vintage desserts, retro recipes, Vintage recipes, strawberry desserts, California Strawberries