Treat yourself to this easy French dessert-strawberry clafoutis. Fresh berries baked in a rich, creamy custard make a sweet and cozy treat for breakfast, dessert, or any occasion that calls for something special.
Strawberry clafoutis recipe
Traditionally made with black cherries, clafoutis is a classic French dessert that's just as delicious with strawberries or any seasonal fruit. When made with other fruits, it is called a flognarde-but no matter the name, this dish is pure comfort.
You might see it spelled clafouti, but the correct French spelling is clafoutis (pronounced klah-foo-tee, with a silent "s").
According to NPR, clafoutis is "the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting." It originated in the Limousin region of France and gets its name from a word meaning "brimming over."
This custardy dessert is made by pouring a crepe-like batter over fruit, then baking until golden. It can be served warm or cold-both are heavenly.
Why you will love this recipe
- It is a no-fuss summer dessert.
- Works beautifully with strawberries, peaches, apricots, or any ripe fruit (just peel thicker-skinned ones).
- Perfect for breakfast, brunch, or dinner.
- One of the best French strawberry desserts to celebrate the season.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Strawberries: Fresh, seasonal strawberries, especially from a local farm or market, are ideal. But frozen ones work too (no need to thaw), or swap in any ripe seasonal fruit.
- Sugar: Use granulated or caster sugar.
- Eggs: Use large eggs at room temperature. An egg separator makes separating yolks easier.
- Milk: Whole milk is recommended.
- Heavy cream: Can be replaced with whole milk if needed.
- Cornstarch: Used to thicken the custard-no flour needed.
How to make strawberry clafoutis
Preheat oven to 390°F (200°C). Butter two 12-oz. porcelain ramekins or one large ramekin and sprinkle with sugar.
Wash, drain, and hull strawberries with a strawberry huller. Cut them in halves or quarters and arrange in the ramekins (photo 1).
In a bowl, whisk together cornstarch, sugar, salt, whole egg, and beaten yolk. Add milk and cream, mixing until smooth.
Pour the batter over the berries. Bake for 35-40 minutes until puffed and golden.
Serve warm or chilled, straight from the ramekins. Dust with icing sugar before serving.
Expert Tips
- Use a blender to make the batter for ease and speed.
- Add ½ teaspoon of vanilla extract or rose water to enhance the flavor.
- For an exotic twist, stir ½ teaspoon of shredded coconut into the batter.
- If your strawberries aren't sweet enough, sprinkle them with a little sugar before adding the batter.
- Serve the clafoutis as is or dress it up with fresh berries, whipped cream, Mascarpone, vanilla ice cream, or a drizzle of maple syrup.
How to store it
Store leftover clafoutis in a tightly covered container 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
- â…“ cup (75 g) granulated sugar
- ½ pinch of salt
- 3 â…“ 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, combine cornstarch, sugar, and salt. Add the whole egg and the beaten yolk and mix with a hand whisk. Add 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 a 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 a 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: 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.
Ginny says
Could I use delicious frozen strawberries? Thaw them and use them in this recipe.
Irina Totterman says
Hello Ginny, while fresh strawberries are preferred, you can use thawed ones, but make sure to drain any excess liquid. Happy baking!!