This Strawberry Clafoutis is a delightful French dessert that brings back cherished memories from my childhood in France. It’s a simple, yet indulgent treat that I now love sharing with my own children. With its light, custard-like texture and sweet, juicy strawberries, this clafoutis is both comforting and elegant, perfect for a summer gathering.
Growing up in France, this was one of the first recipes I made by myself along with French crêpes, I had a small repertoire. The simplicity of the recipe makes it an ideal introduction to baking, and its popularity back home ensures it’s a hit every time. Now, living in Canada, I love passing quick recipes like this one or the yogurt cake and this marble cake the along to my kids, continuing the tradition and sharing a piece of my past with them.
Jump to:
🍓 Why You Will Love It
- Simple and elegant: Despite its sophisticated appearance, this clafoutis is incredibly easy to make and it also quick to assemble.
- Family tradition: It’s a beloved recipe from my childhood, please take it on and bake it in your house with your loved ones.
- Versatile: While I love the classic strawberry version, you can easily customize it with your favorite fruits.
- Perfect for any occasion: Whether it’s a casual family dinner or a special gathering, this dessert fits perfectly.
🥣 Ingredients
Making Strawberry Clafoutis is straightforward and doesn’t require a long list of ingredients. Here’s what you need:
- Fresh Strawberries: The star of the dish. Make sure to use ripe, juicy strawberries for the best flavour, local to where you live is even better.
- Eggs: These provide the structure for the custard base.
- Milk: Full-fat milk works best for a rich texture.
- Sugar: Granulated sugar is perfect for sweetening the custard and enhancing the strawberries’ natural sweetness.
- Flour: Helps to set the custard slightly, giving it a wonderful texture.
- Vanilla Extract: Adds a lovely aroma and depth of flavour.
🍒 Variations
While this Strawberry Clafoutis is delightful as is, there are plenty of ways to put your own spin on it:
- Different Fruits: Swap out the strawberries for cherries, blueberries, or raspberries.
- Fresh zest or extract: Add a touch of lemon or orange zest for a fresh, zesty note or use any other extract flavouring.
- Spices: A hint of cinnamon or nutmeg can add warmth and complexity.
- Almond twist: Sprinkle some sliced almonds on top before baking for a delightful crunch.
📖 Instructions
Preheat the oven to 350°F. Grease a baking dish with butter or oil.
Prepare the Strawberries: Hull and halve or quarter the strawberries depending on their size, then arrange half of them in a single layer at the bottom of the baking dish (see picture below).
Make the Batter: In a mixing bowl, whisk together the eggs and sugar until light and frothy (picture 1). Add the milk, vanilla extract, and salt. Gradually, add the flour (picture 2).
Combine and Bake: Whisking the batter until smooth (picture 3). Pour the batter over the strawberries in the baking dish and add the rest of the strawberries on top. Make sure the strawberries are evenly distributed (picture 4).
Bake for 35-40 minutes, or until the clafoutis is set and golden brown around the edges.
Cool and Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm (my favourite) or at room temperature, dusted with a little powdered sugar if desired or extra fresh strawberries.
💭 Recipe FAQs
Absolutely! While strawberries are delicious, you can substitute with cherries, blueberries, raspberries, or even a mix of fruits for a colorful variation.
Leftover clafoutis can be stored in the fridge for 2-3 days. Cover the baking dish tightly with plastic wrap or transfer to an airtight container.
Yes! Clafoutis can be made a day in advance. Simply prepare and bake as directed, then cool and store in the fridge. Reheat gently in the oven before serving if desired.
Clafoutis can be enjoyed warm (it's my favourite this way!), at room temperature, or even cold from the fridge. It’s a versatile dessert that’s delicious at any temperature.
Freezing is not recommended as it can affect the custard’s texture. It’s best enjoyed fresh or stored in the fridge for a couple of days.
This Strawberry Clafoutis is more than just a dessert to me – it’s a connection to my roots and a piece of my French past that I’m so exicted to share with you.
🍰 More strawberry desserts
📋 Super Easy Strawberry Clafoutis
Equipment
- 1 mixing bowl
- 1 pie dish 8-inch
Ingredients
- 2 cups strawberries washed
- 3 eggs medium
- ⅓ cup granulated sugar
- 1 and ⅓ cup milk 2%
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ½ cup all purpose flour
Instructions
- Preheat the oven to 350°F. Grease a baking dish with butter or oil.
- Hull and halve or quarter the strawberries depending on their size, then arrange half of them in a single layer at the bottom of the baking dish.
- In a mixing bowl, whisk together the eggs and sugar until light and frothy.
- Add the milk, vanilla extract, and melted butter. Gradually, add the flour.
- Whisk the batter until smooth. Pour the batter over the strawberries in the baking dish and add the rest of the strawberries on top.
- Bake for 35-40 minutes, or until the clafoutis is set and golden brown around the edges.
- Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature, dusted with a little powdered sugar if desired or extra fresh strawberries.
Notes
- Use your favourite fruit fresh or frozen
- Store in the fridge 2 to 3 days
- Do not freeze, the custard will change consistency
- Serve warm or cold but warm is really delicious!
Leave a Reply