Satisfy your sweet tooth with this easy French dessert - strawberry clafoutis. Seasonal berries baked in a rich, dense custard make a perfect dessert to entertain your guests or treat yourself for breakfast or at any night of the week.
A classic French clafoutis is made with black cherries, but this beautiful dessert can be made with any in-season fruit or their combination and is called flognarde.
Whatever you call this dessert, strawberry clafoutis (clafoutis aux fraises in French) or flognarde, it is utterly delicious.
Sometimes it is spelled as clafouti without the last “s”, but the right spelling is "clafoutis."
It is pronounced as "klafuti" without "s": the French do not pronounce the word-final letters such as "s, t, p, d."
As per NPR,
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
It originated from the Limousin region in the heart of France, where every family has its own clafoutis recipe.
Clafoutis translates as "brimming over" in the local dialect. The batter resembled a crepe batter is poured over fruit and baked. The dessert is served either warm or cold.
Why you should try this recipe
- A strawberry clafoutis recipe is a no-fuss summer recipe to make.
- It is easily made with peaches, apricots, and other fruit you like, but make sure to peel the fruit with thicker skins.
- It represents one of the best French strawberry desserts.
- Clafoutis is perfect for breakfast or as a dessert for brunch or dinner.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Strawberries: seasonal juicy strawberries picked by yourself or bought at a farmer's market are the best to make this dessert. But nothing would stop you from making it with frozen strawberries (no need to thaw them) or other seasonal fruit.
Sugar: use regular granulated sugar or caster sugar.
Eggs: make sure to use large eggs at room temperature. To separate the egg yolk from the white, use an egg separator.
Milk: the recipe calls for whole milk.
Heavy cream: this ingredient can be replaced with whole milk if desired.
Cornstarch: it is used as a base of the custard. There is no need to use flour to make this recipe.
How to make strawberry clafoutis
Preheat the oven to 390 F/200 C. Grease two 12 oz. porcelain ramekins or one large ramekin with butter and sprinkle with granulated sugar.
Wash strawberries under cool water, drain them in a colander and hull them using a strawberry huller.
Cut berries in halves or quarters lengthwise and place them at the bottom of the prepared mold/s (photo 1).
In a mixing bowl, place cornstarch, sugar, and salt. Add the whole egg and the beaten yolk and mix with a hand whisk.
Incorporate milk, and heavy cream, and mix until you obtain a smooth batter (photo 2).
Pour the preparation over strawberries (photo 3). Bake for 35 to 40 minutes until puffy and golden brown (photo 4).
Serve warm or cold from ramekins or a baking dish. Dust with icing (powdered) sugar.
Expert Tips
- Watch the video on how to hull strawberries with a strawberry huller.
- Use a blender to make the batter if desired.
- To flavor your clafoutis, add ½ teaspoon of vanilla extract or rose water.
- For more exotic flavor, stir ½ teaspoon of shredded coconut into the batter.
- If your strawberries are not sweet enough, sprinkle berries with a bit of sugar before adding the batter, and serve your clafoutis sprinkled with icing sugar.
Frequently asked questions
Serve clafoutis on its own or accompany it with fresh strawberries, whipped cream, Mascarpone cheese, a scoop of vanilla ice cream on the side, or drizzle it with maple syrup.
Store leftover clafoutis tightly covered in the refrigerator for up to 3 days.
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PrintRecipe card
Strawberry Clafoutis (Clafoutis aux Fraises)
Satisfy your sweet tooth with this easy French dessert - strawberry clafoutis. Seasonal berries baked in a rich, dense custard make a perfect dessert to entertain your guests or treat yourself for breakfast or at any night of the week.
- Total Time: 55 minutes
- Yield: 2 1x
- Category: Custards
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 7 oz. (200 g) fresh strawberries
- 1 whole large egg
- 1 large egg yolk
- ½ cup + 1 tablespoon (130 ml) whole milk
- ½ cup + 1 tablespoon (130 ml) heavy cream
- ⅓ cup (75 g) granulated sugar
- ½ pinch of salt
- 3 ⅓ tablespoons (30 g) corn starch
- 1 tablespoon icing (powdered) sugar (optional)
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 390 F/200 C. Grease two 12 oz. porcelain ramekins or one large ramekin with butter and sprinkle with granulated sugar. Wash strawberries under cool water, drain in a colander, and hull them using a strawberry huller. Cut berries into halves or quarters lengthwise and place them at the bottom of the prepared mold/s.
- In a mixing bowl, place corn starch, sugar, and salt. Add the whole egg and the beaten yolk and mix with a hand whisk. Incorporate milk, heavy cream, and mix until you obtain a smooth batter. Pour the preparation over strawberries.
- Bake for 35 to 40 minutes until puffy and golden brown. Serve warm or cold from ramekins or baking dish. Dust with icing (powdered) sugar.
Notes
- Watch the video on how to hull strawberries with a strawberry huller.
- Use a blender to make the batter if desired.
- To flavor your clafoutis, add ½ teaspoon of vanilla extract or rose water.
- For more exotic flavor, stir ½ teaspoon of shredded coconut into the batter.
- If your strawberries are not sweet enough, sprinkle berries with a bit of sugar before adding the batter, and serve your clafoutis sprinkled with icing sugar.
Nutrition
- Serving Size: 1 12 oz.. ramekin
- Calories: 560
- Sugar: 47.5 g
- Sodium: 128 mg
- Fat: 31.4 g
- Saturated Fat: 18 g
- Carbohydrates: 65.8 g
- Fiber: 2 g
- Protein: 8.5 g
- Cholesterol: 295 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Rachna says
I love recipes with berries. This is so easy and doable. Am trying it out soon.
Irina says
You will love it, Rachna! Thanks for your interest in the recipe, and let me know how your baking went, please.
Beth says
Yummy! My daughter is going to love making this today! So excited to try this soon! We love anything strawberry!
Irina says
Sure thing, Beth! Happy baking, and enjoy it!
Dannii says
I love any kind of strawberry dessert, and this looks delicious. Pretty easy to make too.
Irina says
I agree with you, Dannii! Please, enjoy the recipe.
Charla Harris says
I'm always looking for new and interesting sweet treats to bake; I cannot wait to try your recipe.
Irina says
I hope you will enjoy it, Charla! Happy baking!
Andrea says
Looks so light and decadent. A dessert that my family will love.
Irina says
Yes, it is indeed. Please, enjoy the recipe, Andrea!
Tawnie Kroll says
This was easy to make and so delicious, the whole family loved it! Thank you!
Irina says
It is great to hear! Thank you for letting me know that you loved the recipe, Tawnie!
Michelle says
Thanks for sharing this recipe! I cannot wait until the strawberry season to make this!
Irina says
Yes, this strawberry clafoutis is the best to make with seasonal strawberries. Happy baking, Michelle!
Beth says
Such a yummy and very delicious dessert! So easy, and my family loved it! On the remake list for sure!
Irina says
Oh, I love your remake list, Beth! Thanks!
Biana says
This looks amazing and delicious! It will be perfect with a cup of tea.
Irina says
Sure thing, Biana! It is a perfect breakfast too. Thanks for stopping by, and enjoy the recipe!
Sonal says
Such a beautiful and doable recipe. Strawberry is family fav food. I guess I will try it.
Irina says
It sounds great, Sonal! Happy baking, and enjoy it!
Debby V. says
This is delicious! Love the thick custard layer. We’ll make it with peaches or cherries next.
Irina says
I am happy to hear that, Debby!! Thanks for making the recipe.