Simple Puff Pastry Cake With Strawberries
A rich and tender classic French butter cake with a golden crust and melt-in-your-mouth texture. Made with egg yolks and butter for a deeply satisfying dessert that’s simple yet elegant.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
6 large egg yolks (plus 1 yolk for egg wash)
1½ tsp vanilla extract
½ tsp salt
1¾ cups all-purpose flour
¼ cup almond flour (optional)
1 tsp water (for egg wash)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
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In a large bowl, cream butter and sugar until pale and fluffy, about 2–3 minutes.
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Add egg yolks one at a time, mixing well. Reserve one yolk for egg wash.
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Stir in vanilla extract and salt.
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Fold in all-purpose flour and almond flour until fully incorporated.
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Spread batter evenly in pan and smooth the top.
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Mix 1 yolk with 1 tsp water and brush over the top. Score a criss-cross pattern with a fork.
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Bake for 40–45 minutes or until golden brown and a toothpick comes out clean.
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Cool in pan for 10 minutes, then transfer to wire rack.
Notes
Use European-style butter for the richest flavor. Cake improves after resting overnight. Almond flour is optional but adds tenderness.