Red Fruit Custard Cake: Elegant Summer Dessert with Fresh Berries

Today we’re making a gorgeous red fruit custard cake — clafoutis — known for its silky, luxurious texture.

The first time I tasted clafoutis was when my grandmother made it. She adored French cooking and treated this simple custard cake like something special. As a child, finishing a meal with this dessert felt fancy — only later did I learn how straightforward the recipe really is.

Clafoutis is a baked custard with a basic batter of eggs, sugar, cream, and flour. What truly makes it sing is the fruit you fold or arrange into the pan. Red fruits such as strawberries, raspberries, and currants provide a pleasing tartness that complements the cake’s sweet, creamy base.

I was surprised to discover the recipe requires only two main components: the fruit and a quick batter. No stand mixer or complicated equipment required — just a whisk, a spoon, and a couple of bowls. I usually bake mine in a 9-inch cake pan, but an enameled baking dish works fine without changing bake time. The finished cake has golden edges and a soft, custardy center that melts on the tongue.

Serve it warm with whipped cream for extra indulgence, or try a dollop of plain yogurt for a tangy contrast. A dusting of powdered sugar is another lovely option.

This recipe is ideal for using seasonal fruit. In spring, swap in blueberries or blackberries; in summer, pitted cherries also make a classic clafoutis. Leftovers are equally enjoyable the next morning alongside a big mug of coffee.

Red Fruit Custard Cake (Clafoutis)

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5 from 1 review

• Author: Meghan Yager
• Total Time: 1 hour, 5 minutes
• Yield: 6-8 servings

Cooking By the Numbers…

Step 1 – Chop Fruit and Prep

If using fresh strawberries, hull and quarter them. Thaw frozen fruit completely and drain in a colander. Measure the remaining ingredients and preheat the oven to 350°F. Butter a 9-inch round pan and dust it with flour, tapping off the excess.

Step 2 – Prepare Fruit

Toss the fruit with 2 tablespoons of flour in a large bowl to coat. This helps keep the fruit suspended in the batter. Spread the fruit in an even layer in the prepared pan.

Step 3 – Make the Batter

Whisk the eggs and cream together in a medium bowl, then whisk in the sugar. In another bowl, combine the remaining flour and salt. Stir the wet mixture into the dry ingredients until smooth. Pour the batter slowly over the fruit so the fruit stays in place.

Step 4 – Bake and Serve

Bake about 45 minutes, until the edges are golden and set but the center still wobbles slightly. Cool 10 minutes in the pan, then serve warm with whipped cream or plain yogurt.