There are days I want something soft, eggy, and warm that doesn’t ask too much of me. Not a tart, not a flan, but something in-between. This strawberry clafoutis lands right in that sweet spot. It tastes like custard had a secret summer fling with a pancake—silky in the center, just crisp at the edge, with strawberries gently baked into every spoonful.
You’ll learn how to make it step-by-step, what affects the texture the most, and the one ingredient decision that always shifts the final taste. If you’ve never made clafoutis, don’t worry. This is the kind of dessert that forgives. It comes together in minutes, looks charming out of the oven, and serves beautifully with no fuss.
I’ve made this so many times in late spring and early summer that it’s become a rhythm—strawberries from the market, eggs from the neighbor, batter by instinct.
What Is a Clafoutis and Why I Always Use Strawberries
Clafoutis is a baked French dessert traditionally made with cherries. But I find strawberries more fragrant, especially when they’re just firm and not overly ripe. Their shape holds, their juice seeps lightly into the custard, and you don’t have to pit anything. That alone saves time and keeps the prep clean.
The texture of clafoutis sits between flan and cake. It’s not meant to rise high. It puffs slightly in the oven, then settles as it cools. The edges get golden, the center stays just set, and the contrast works.
How I Mix the Batter for the Best Texture Every Time
Strawberry Custard Clafoutis Base, Easy Baked Custard Pancake with Strawberries
Start with three large eggs whisked well with sugar until the mixture is pale. This first step gives lightness. You want a base that doesn’t turn too dense. I add whole milk and heavy cream next—this balance gives the clafoutis both richness and a custard-like bite without becoming too heavy.
Vanilla extract goes in, and sometimes I add almond extract if I want a deeper base. Lemon zest brightens it all. Just a bit. Then comes flour, sifted in last. Only half a cup. Just enough to bind, not enough to toughen.
The batter should be thin, like pancake batter. You should be able to pour it easily, and that flow helps distribute it around the fruit without disturbing the arrangement.
How I Layer Strawberries for Best Results
Fresh Strawberry Dessert Bake, How to Use Strawberries in Custard Bakes
I halve each strawberry and place them cut side down. It helps the juice settle into the batter while keeping the tops visible. It’s prettier this way too. I scatter them across the buttered dish first, before pouring the batter.
There’s something calming about seeing the berries poke through the surface after baking. It tells you what’s inside without any need for decoration.
What to Expect During Baking
Strawberry Custard Bake Tips, How to Bake Clafoutis with Fruit
It bakes at 350°F. Mine usually takes about 38 minutes. I check for a soft wobble at the center and golden edges. You don’t want it to fully firm up in the oven. It finishes setting as it cools.
The clafoutis will puff up, but don’t worry—it settles. That fall is normal and necessary. Let it cool for at least 15 minutes. Serve it warm or at room temperature. The flavor deepens as it sits.
Serving and Storage Notes from My Kitchen
Best Way to Serve Clafoutis, How to Store Leftover Strawberry Clafoutis
I like to serve it slightly warm, with a light dusting of powdered sugar. No cream, no sauce. Let the custard speak.
If you have leftovers, cover the dish and keep it in the fridge. It will hold for two days. Reheat gently if you’d like, but I’ve also eaten it cold and didn’t mind one bit.
You can even bake it ahead and let it sit at room temperature for a few hours. It holds its own beautifully.
Why I Come Back to This Every Spring
Every spring, when berries start to crowd the markets, this recipe finds its way back onto my counter. It doesn’t take much—just a bowl, a whisk, and a few honest ingredients.
It’s a dessert I trust. And once you make it, you might find yourself trusting it too.
📌 Save this Strawberry Clafoutis to your board for later—especially for those easy summer evenings when a soft baked custard with fruit is exactly what you need.
Have you made clafoutis before? Drop your questions or results in the comments—I’d love to hear how yours turned out.
More Summer Dessert Inspirations:
Strawberry Shortcake Ice Cream Cake
Peach Pavlova with Honey Drizzle
Kheer Recipe – Easy Indian Dessert
Strawberry Clafoutis Recipe
A classic French dessert with a custard-like base and fresh strawberries. The texture is silky and tender, with lightly crisped edges and sweet baked fruit. It’s best served slightly warm or at room temperature.
Ingredients
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp salt
- Zest of 1 lemon (optional)
- 2 cups fresh strawberries, hulled and halved
- Butter for greasing the dish
- Powdered sugar, for dusting (optional)
Instructions
PREHEAT AND PREPARE THE DISH: Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish to prevent sticking and promote a golden edge on the clafoutis.
MAKE THE BATTER: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly frothy. Add the milk, cream, vanilla extract, almond extract (if using), lemon zest (if using), and salt. Whisk again until smooth and fully combined. Sift in the flour and whisk until the batter is uniform with no lumps; it should resemble a thin pancake batter.
ASSEMBLE THE CLAFOUTIS: Arrange the halved strawberries evenly in the buttered dish, placing them cut side down. Slowly pour the batter over the fruit, allowing some strawberries to remain visible on the surface.
BAKE: Place the dish in the center of the oven and bake for 35 to 40 minutes. The clafoutis should puff up, turn golden around the edges, and have a slight wobble in the center when done. A toothpick inserted near the center should come out mostly clean.
COOL AND SERVE: Let the clafoutis cool in the dish for at least 15 minutes. It will naturally deflate as it cools. Dust with powdered sugar just before serving, if desired. Serve warm or at room temperature.
Notes
For best results, use ripe but firm strawberries. Other fruits like cherries, raspberries, or apricots can be substituted using the same method.
