If you’re looking for a simple and tasty dessert, this strawberry clafoutis is your answer. It’s a cozy dish that captures the sweetness of strawberries baked in a light custard, topped with crunchy almonds for texture.
This recipe tackles common challenges like uneven texture and lack of flavor often found in traditional clafoutis, offering a delightful alternative.
I remember trying a traditional clafoutis for the first time and finding it too sweet and heavy. Since then, I’ve fine-tuned this recipe to give it a lighter touch, perfect for those casual evenings or special celebrations. You can whip it up quickly, even when life’s unexpected moments, like surprise guests, creep in.
This recipe comes together in just ten minutes of prep and only takes forty minutes in the oven. The result is a warm, comforting dessert that feels fancy but is so easy to make. Plus, serving it warm with a little powdered sugar on top is always a crowd pleaser!
If you want another strawberry dish to try, my Strawberry Shortcake Cake Roll is also a hit.
Table of contents
Why You Will Love This Recipe
- Light and Airy Texture , The combination of eggs and milk creates a custardy flavor that melts in your mouth, while the baked strawberries add a juicy pop with each bite.
- Simple Preparation , You can whip this up in just 10 minutes and bake it for about 40, meaning dessert is ready in less than an hour, leaving plenty of time to enjoy it.
- Fresh Strawberry Flavor , Using ripe strawberries means they won’t just taste sweet; they’ll infuse the clafoutis with a vibrant fruitiness that brightens every mouthful.
- Fun Variations , Feel free to experiment with a variety of nuts or try swapping in different fruits to make this dish your own, keeping it fresh and fun every time you make it!
Easy Strawberry Desserts for Everyone
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
A delicious and easy recipe for strawberry clafoutis with almonds, perfect for dessert lovers.
Ingredients
- 2 cups (about 300g) fresh strawberries, hulled and halved or quartered depending on size
- 3 medium eggs
- ⅓ cup (67g) granulated sugar
- 1 ⅓ cups (320ml) 2% milk
- 1 teaspoon vanilla extract
- ¼ cup (57g) butter, melted
- ½ cup (65g) all-purpose flour
- ½ cup (30g) sliced almonds, optional, for topping
Instructions
- Step 1: Preheat Your Oven: Set the oven to 350°F (175°C) and allow it to heat completely. This ensures the clafoutis will cook evenly and rise properly.
- Step 2: Prepare the Strawberries: Hull and halve or quarter the strawberries depending on their size. Place half of the strawberries in a single, even layer at the bottom of the greased baking dish. Properly sized berries will cook evenly and provide a flavorful base.
- Step 3: Whisk the Batter: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and frothy. This aeration adds structure to the custard, helping the clafoutis puff up during baking.
- Step 4: Add Milk and Butter: Pour in the 2% milk, vanilla extract, and melted butter. Mix until the ingredients are fully combined to develop a creamy custard texture.
- Step 5: Incorporate the Flour: Gradually add the all-purpose flour while whisking until there are no lumps. Avoid overmixing as it can lead to a dense texture rather than light and airy.
- Step 6: Distribute the Batter: Pour the batter evenly over the strawberries in the baking dish. Scatter the remaining strawberries over the top to ensure every bite includes fruit and flavor.
- Step 7: Add Almonds: If using, sprinkle the sliced almonds evenly over the top of the batter for crunch and nutty flavor.
- Step 8: Bake to Perfection: Place the dish in the preheated oven. Bake for 35 to 40 minutes, or until the clafoutis is set and golden brown on top. The clafoutis should puff slightly with a lightly wobbly center when done.
- Step 9: Cool and Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature. A dusting of powdered sugar is optional to add a subtle sweetness without overpowering the strawberries.
Notes
- Room Temperature: Store the clafoutis in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Cover with plastic wrap or place in an airtight container and refrigerate for up to 5 days to extend freshness.
- Freezing: Wrap portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- If the clafoutis does not seem set after 35 minutes, check for a slightly jiggly center which indicates proper doneness.
- If the top browns too quickly, tent the dish with foil after 30 minutes to prevent over-browning and uneven cooking.
- Thoroughly grease the baking dish with butter or oil to prevent sticking and ensure easy serving.
- If strawberries release too much juice, pat them dry with paper towels before layering to keep texture intact.
- Sprinkle sliced almonds evenly on top after pouring batter for a crisp, toasted finish during baking.
Ingredient Notes
- Fresh strawberries: Look for firm, plump berries with vibrant color. They should be fragrant, indicating ripeness. Use within a couple of days for best flavor.
- Granulated sugar: Use a fine granulated sugar for sweetness that blends nicely. It’s important for balancing the tartness of strawberries and enhancing their flavor.
- Whipped cream: Use heavy whipping cream for a rich, fluffy topping. Don’t skimp on whipping time, this helps it hold its shape! You can also use store-bought for convenience.
- Vanilla extract: Opt for pure vanilla extract for a more authentic flavor. It’s important as it adds depth to the sweetness. I like to mix it into the whipped cream for extra flavor!
- Shortbread cookies: Choose buttery shortbread or ladyfingers for a crumbly base. These add texture to the dessert, providing a nice contrast to the softness of the strawberries.
- Fresh strawberries: Look for firm, plump berries with vibrant color. They should be fragrant, indicating ripeness. Use within a couple of days for best flavor.
- Granulated sugar: Use a fine granulated sugar for sweetness that blends nicely. It’s important for balancing the tartness of strawberries and enhancing their flavor.
- Whipped cream: Use heavy whipping cream for a rich, fluffy topping. Don’t skimp on whipping time, this helps it hold its shape! You can also use store-bought for convenience.
- Vanilla extract: Opt for pure vanilla extract for a more authentic flavor. It’s important as it adds depth to the sweetness. I like to mix it into the whipped cream for extra flavor!
- Shortbread cookies: Choose buttery shortbread or ladyfingers for a crumbly base. These add texture to the dessert, providing a nice contrast to the softness of the strawberries.
Recipe Tips
- If your clafoutis isn’t setting properly, check for doneness 35 minutes into baking; it should be slightly jiggly in the center.
- When the top is browning too quickly, tent the clafoutis with foil after 30 minutes to prevent uneven cooking.
- For stubborn sticking, grease your baking dish thoroughly with butter or oil before adding strawberries, ensuring easy release.
- If strawberries release too much juice, pat them dry with paper towels before adding to the batter to maintain texture.
- When using sliced almonds, sprinkle them evenly on top after pouring the batter to achieve a crisp topping while baking.
Serving Suggestions
Serve the strawberry clafoutis with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a simple fruit salad or raspberry coulis for extra sweetness and flavor.
Use to make fruit tarts or breakfast parfaits. Add to yogurt bowls or serve as a filling for crêpes for a delightful treat.
Top with a dusting of powdered sugar or a drizzle of honey. You can also sprinkle with crushed almonds or serve with chocolate sauce for a richer experience.
Recipe variations
- You can use 2 cups of fresh strawberries as the main fruit ingredient in this strawberry clafoutis to provide natural sweetness and moisture for the custard base.
- Add 1 teaspoon of vanilla extract and ⅓ cup of granulated sugar to the batter for balanced flavor that complements the strawberries without overpowering them.
- Either sliced almonds or no nuts can be used. Sliced almonds add a nutty crunch, enhancing the texture contrast of the custard and berry filling.
- If using this recipe for 8 servings, double the ingredients and bake in two 9-inch round baking dishes, adjusting baking time until custard is set and golden.
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How to Store?
To keep your strawberry clafoutis fresh and delicious, follow these storage tips:
Room Temperature: Place clafoutis in an airtight container and store at room temperature up to 2 days to maintain its texture and flavor.
Refrigeration: Cover clafoutis with plastic wrap or place in an airtight container. Refrigerate up to 5 days for longer freshness.
Freezing: Wrap portions tightly in plastic wrap and place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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