Strawberry Clafoutis Recipe: Classic French Custard Tart

Treat yourself to an easy French dessert: strawberry clafoutis. Fresh berries baked in a rich, creamy custard create a sweet, cozy treat perfect for breakfast, brunch, dessert, or any special occasion.

Strawberry clafoutis recipe

Clafoutis is a classic French dessert traditionally made with black cherries, but it is equally delicious with strawberries or other seasonal fruit. When prepared with fruits other than cherries it’s often called a flognarde, yet whichever name you use, the result is comforting and simple.

You may encounter the spelling clafouti, but the correct French spelling is clafoutis (pronounced klah-foo-tee, with a silent “s”). Originating in the Limousin region of France, this custardy dish consists of fruit covered with a crepe-like batter and baked until golden. Serve it warm or chilled—both are delightful.

Why you will love this recipe

• No-fuss summer dessert that’s quick to prepare.
• Works beautifully with strawberries, peaches, apricots, or any ripe fruit (peel thicker-skinned fruits first).
• Versatile enough for breakfast, brunch, or dinner.
• A simple, classic French strawberry dessert that celebrates peak-season fruit.

Ingredients

For detailed measurements and the printable recipe, see the recipe card below.

• Strawberries: Fresh, seasonal berries are best. Frozen can be used straight from the freezer if needed.
• Sugar: Granulated or caster sugar.
• Eggs: Large eggs at room temperature.
• Milk: Whole milk is recommended for richness.
• Heavy cream: Adds creaminess; you can substitute more milk if preferred.
• Cornstarch: Thickens the custard; no flour required, making this recipe naturally gluten-free.

How to make strawberry clafoutis

Preheat the oven to 390°F (200°C). Butter two 12-oz porcelain ramekins or a single large ramekin and lightly sprinkle with sugar.

Wash, drain, and hull the strawberries. Cut into halves or quarters and arrange them in the prepared ramekins.

In a bowl, whisk together cornstarch, sugar, and a pinch of salt. Add one whole egg and one beaten yolk, then whisk in the milk and heavy cream until the batter is smooth.

Pour the batter over the fruit and bake for 35–40 minutes, until puffed and golden. Serve warm or chilled, straight from the ramekins, dusted with icing sugar if desired.

Expert Tips

• Use a blender to combine the batter quickly and smoothly.
• Add ½ teaspoon vanilla extract or a splash of rose water for extra aroma.
• For a subtle tropical note, fold ½ teaspoon shredded coconut into the batter.
• If your strawberries aren’t very sweet, sprinkle a little sugar on them before adding the batter.
• Garnish with fresh berries, whipped cream, mascarpone, or a scoop of vanilla ice cream for a dressed-up serving.

How to store it

Store leftover clafoutis in a tightly covered container in the refrigerator for up to three days. Reheat briefly in a warm oven if serving warm.

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Recipe card

Strawberry Clafoutis (Clafoutis aux Fraises)

Seasonal strawberries baked in a rich, dense custard create a simple yet elegant dessert that works for entertaining or a special everyday treat.

• Author: Irina Totterman
• Total Time: 55 minutes
• Yield: 2 servings (12 oz. ramekins)
• 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) cornstarch
• 1 tablespoon icing (powdered) sugar, optional

Instructions

1. 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 and hull the strawberries, then cut them into halves or quarters and arrange them in the ramekins.
2. In a bowl, whisk together cornstarch, sugar, and salt. Add the whole egg and beaten yolk and mix. Stir in the milk and heavy cream until the batter is smooth, then pour it over the strawberries.
3. Bake for 35–40 minutes until puffed and golden brown. Serve warm or chilled from the ramekins and dust with icing sugar if desired.

Notes

1. Use a blender to make a perfectly smooth batter quickly.
2. Flavor with ½ teaspoon vanilla extract or a splash of rose water.
3. Add ½ teaspoon shredded coconut for a subtle tropical twist.
4. If berries are tart, sprinkle them with a little sugar before adding the batter.

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

Nutritional information is an estimate for guidance only and may vary depending on ingredients and portion sizes.