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Strawberry & Crème Fraîche One-Bowl Gâteau

Strawberry & Crème Fraîche One-Bowl Gâteau

Café-level crumb without the stand mixer. Crème fraîche is our heavy-hitter here—its cultured tang and high butterfat create a deeply plush, lacy crumb that stays moist for days. We fold in jammy spring strawberries and finish with a crackly turbinado crust. One bowl, no fuss, pure Parisian spring.

Camille Roux
Camille Roux
Prep: 18 minutes
Cook: 55 minutes
8
easy
dessertsnack
one-bowlspring-bakingcakestrawberries+1

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Timeline

1 hour 8 minutes
0m15m30m45m1h1h8
Prep Oven & Pan
Whisk Wet Ingredients
Fold Dry Ingredients
Fold Chopped Berries
Top with Berries & Sugar
Bake & Cool
55m

Ingredients

  • 1 cup crème fraîche(Full fat, room temperature)
  • 1 cup granulated sugar(Plus extra for the pan if desired)
  • 3 large eggs(Room temperature)
  • 1/2 cup neutral oil(Grapeseed or light olive oil works beautifully)
  • 1 tbsp lemon zest(Freshly grated)
  • 1 tsp vanilla bean paste(Or high-quality vanilla extract)
  • 1.5 cups all-purpose flour(Fluffed, spooned, and leveled)
  • 2 tsp baking powder(Ensure it is fresh)
  • 1/2 tsp kosher salt(Diamond Crystal preferred)
  • 1 lb fresh spring strawberries(Hulled; half chopped into small pieces, half sliced in half vertically)
  • 2 tbsp turbinado sugar(For the crunchy lid)
  • 1 tablespoon butter(for greasing the pan)
  • 1 second spray cooking spray(for greasing the pan)

Instructions

  1. 1

    Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan with butter or cooking spray, and line the bottom with a parchment paper round.

    5 min

    Tip: Springform pans work well here too, just ensure the clasp is tight.

  2. 2

    In your largest mixing bowl, vigorously whisk together 1 cup crème fraîche, 1 cup granulated sugar, 3 large eggs, 1/2 cup neutral oil, 1 tbsp lemon zest, and 1 tsp vanilla bean paste. Whisk for a full minute until the mixture is perfectly emulsified, glossy, and slightly aerated.

    5 min

    Tip: If your eggs or crème fraîche are cold, the emulsion will break. Room temp is non-negotiable.

  3. 3

    Sprinkle 1.5 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp kosher salt directly over the wet ingredients. Gently fold the batter with a flexible silicone spatula just until the last streak of flour disappears. Stop immediately. Do not overmix—a tight crumb is like a bad alibi, suspicious and tough to swallow. We want it lacy and light.

    3 min

    Tip: Scrape the bottom of the bowl to catch any hidden pockets of flour.

  4. 4

    Gently fold in the chopped half of your strawberries (about 8 oz fresh spring strawberries). Pour the batter into your prepared pan, smoothing the top into an even layer with your spatula.

    2 min

    Tip: Keep the folding brief to avoid bleeding the strawberry juice into the batter.

  5. 5

    Arrange the remaining halved strawberries (about 8 oz fresh spring strawberries) over the surface of the batter, cut-side up. Shower the top evenly with 2 tbsp turbinado sugar.

    3 min

    Tip: Don't skip the turbinado sugar. It creates a shatter-crisp lid that contrasts the plush interior beautifully.

  6. 6

    Bake for 45 to 55 minutes. You are looking for a deep golden-brown crust and a slight wobble in the center that sets as it cools. Let time do the work here. A toothpick inserted into the center should come out clean or with a few moist crumbs. Cool in the pan for 15 minutes before running a knife around the edge and turning it out onto a wire rack.

    55 min

    Tip: If the top is browning too quickly at the 35-minute mark, tent it loosely with aluminum foil.

Chef's Notes

Cami's shortcut note: If you forgot to take your eggs out of the fridge, submerge them in warm water for 5 minutes while you prep your pan. Cold eggs will seize the butterfat in the crème fraîche and ruin your emulsion. We're not suffering for brunch, but we do respect chemistry. Store leftovers tightly wrapped at room temperature for up to 3 days; the oil keeps it incredibly moist.

Frequently Asked Questions

How long does Strawberry & Crème Fraîche One-Bowl Gâteau take to make?

Strawberry & Crème Fraîche One-Bowl Gâteau takes about 1 hour 13 minutes total. That includes 18 minutes of prep and 55 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Strawberry & Crème Fraîche One-Bowl Gâteau?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Strawberry & Crème Fraîche One-Bowl Gâteau?

The main ingredients are: crème fraîche, granulated sugar, large eggs, neutral oil, lemon zest, vanilla bean paste, all-purpose flour, baking powder, kosher salt, fresh spring strawberries, turbinado sugar, butter, cooking spray.

What type of meal is Strawberry & Crème Fraîche One-Bowl Gâteau?

Strawberry & Crème Fraîche One-Bowl Gâteau is categorized as: dessert, snack.