Fresh Strawberry Clafoutis Recipe

Strawberry clafoutis is a traditional fresh fruit cake from Limousin, a rural region in Brittany, France. Eggs give the cake its light, airy texture and silky, creamy mouthfeel. Like a Dutch baby pancake, another eggy, soufflé-like treat, French clafoutis will softly collapse when removed from the oven. Once its center is sunken and no longer steaming—just warm to the touch—the dish is ready to eat.

The classic Breton filling is whole black cherries, but in the summer, you can use fresh strawberries, blackberries, raspberries, apricots, or other stone fruit. Lean into seasonal fruits to make delicious clafoutis year-round.

Compared to other strawberry dessert recipes, like strawberry galette, this strawberry clafoutis is quick to prepare. Follow these tips for baking clafoutis to achieve an ideal, creamy texture:

1. 1. Use fresh strawberries. Fresh, in-season strawberries have the best flavor and texture. If you use frozen strawberries, they will release liquid while baking, resulting in an overall soggier, less creamy-tasting clafoutis.
2. 2. Make personal serving sizes. Portioning out any clafoutis recipe is easy. Simply scoop individual-sized servings into a muffin tin instead of baking the clafoutis in a pan or dish.
3. 3. Let the clafoutis cool. It’s tempting to eat clafoutis straight out of the oven, but letting it cool slightly before serving allows the dessert to release its steam. You’ll know the dish is ready to eat when it’s somewhat deflated but still warm. Waiting a few minutes also ensures an optional dollop of crême fraîche or a sprinkle of powdered sugar won’t melt on contact.