Strawberry Clafoutis

Who loves strawberries? Me!!!!! I do! I also love custard. Put those two together and you get a wonderful dessert called a Strawberry Clafoutis.

Clafoutis is French dessert typically made of fruit, especially cherries, and topped with a batter that resembles flan. In the past, when you make this dessert and use something other than black cherries, you would call it a Flaugnarde. However, it seems that there is a movement to change out the cherries for other fruits yet still call it a Clafoutis.

To me, what’s more important is how it tastes. I love the creamy firm filling that tastes of warm vanilla. Coupled with sweet fresh strawberries, this dessert is a wonderful treat that makes my mouth happy!

I watched the Great British Bake Off (my favorite show) as I tested this dish. It felt appropriate. That show inspires me so much. This dessert is an example of something that is out of my normal repertoire yet feels like a treat that is special and unique. The bakes that are prepared on the show are always so creative and distinctive. This recipe is simple to put together but the flavor and texture feels complex and rich.

I hope you all are having a great week and trying new foods.

😃 Jennifer


2 cups fresh strawberries cut into pieces

2 large eggs

1 egg yolk from a large egg

3/4 cup flour

2/3 cup sugar

3/4 cup whole milk

1/4 cup heavy cream

1 tablespoon vanilla

1/4 teaspoon salt


1. Preheat oven to 350 degrees Fahrenheit.

2. Using a stand mixer, combine egg, yolk, milk, cream, and vanilla extract. Mix until slightly fluffy.

3. In a medium bowl, stir together flour, sugar and salt.

4. Spray a 9 inch pie plate with non-stick spray. You can also use a 9 inch round tart pan.

5. Add strawberries to pan in an even distribution.

6. Slowly, add flour mixture into egg mixture. Run mixer until lumps are gone. Mixture will be runny.

7. Pour mixture over strawberries.

8. Bake 35-40 minutes or until top is slightly golden. Cool slightly.

9. Sprinkle with sifted powdered sugar (optional). Serve warm and enjoy! Refrigerate leftovers.

Low Carb Option: trade the sugar for sucralose (granulated) (1:1 ratio with sugar) and trade out flour with coconut flour (1:1 ratio) for the following nutritional outcome:

18 thoughts on “Strawberry Clafoutis

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