Summer Berry Clafoutis with Whipped Cream
Updated May 14, 2025
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A custard-ey cake studded with berries, and topped with poofs of whipped cream.
A custard-like clafoutis jammed with berries is one of the best ways to highlight berries during their peak season. Serve it warm or at room temperature, with billows of whipped cream, and make this your dessert of summer.
(Did you ever read Blueberries for Sal? One of my favorite children’s books is where Sal and a baby bear meet while overindulging in a thicket of blueberries on a hill. Anyway, when I read that book as a kid, and then later to my own kids, I definitely thought that this unlimited berry opening was an opportunity not to be squandered, and I knew where Sal and that bear were coming from.)
This traditional French dessert is a great dish to serve after a summer meal, maybe with a French 75 or a glass of summer berry sangria. It’s also a lovely end to a brunch.
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What's In This Post?
What Is a Clafoutis?
A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries, even more classically made of cherries with the pits still left in them. Plums are another commonly featured fruit in clafoutis.
The fruit is ensconced in a lightly sweetened pancake-like batter, which is poured over the fruit, and then puffs up enticingly all around the fruit when it bakes. It can be baked in a baking dish or, more traditionally, in a large cast-iron skillet. The batter turns into a custardy cake with a very appealing texture. You can make clafoutis with all kinds of fruit, and berries are lovely when they are in season.
A clafoutis is somewhat similar to a Dutch baby pancake, but the batter is thicker and more custardy. Are you sold? Good. AND it’s very easy. If you can serve and eat it while slightly warm, you will be in for a heightened layer of deliciousness.
A few cracks may appear as it cools — that’s not a problem, this is just the way clafoutis settle. Also try Peach Clafoutis.
Ingredients
For the Berry Clafoutis
If you want to add a teaspoon of finely grated lemon zest, go ahead!
- Blueberries and strawberries – You can use any berries or berry combination you like, such as blackberries and raspberries.
- Chambord Framboise – A berry-flavored liqueur mixed into the batter helps to enhance the berry flavor.
- Eggs – Help make the custard light and fluffy.
- Granulated sugar
- Pure vanilla extract – Almond extract is also an option, if allergies aren’t an issue.
- All-purpose flour – For structure.
- Half-and-half – For richness.
- Confectioners’ sugar – For dusting.
For the Sweetened Whipped Cream
You can also serve this clafoutis with vanilla ice cream if you wish.
- Heavy or whipping cream – Heavy cream, when whipped, will become fluffy and thick.
- Confectioners’ sugar (powdered sugar)
How to Make a Summer Berry Clafoutis
- Prepare the berries: Toss the berries with Chambord and spread them out in a single layer in the baking dish.
- Make the batter: In a large bowl, whisk the eggs well, then add the sugar, salt, and vanilla. Dump in the flour and whisk until the batter becomes very smooth (you can also do this in a blender). Blend in the half-and-half. Pour the batter over the berries.
- Bake: Bake for 45 to 50 minutes at 350ºF. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
- Make the whipped cream: In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
- Assemble and enjoy: Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.
What to Serve With Berry Clafoutis
More Berry Recipes
In a berry mood? Try these recipes:
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Summer Berry Clafoutis with Whipped Cream
Equipment
Ingredients
For the Berry Clafoutis
- 1 pint blueberries
- 1 pound strawberries (halved, or quartered if large)
- 1 tablespoon Chambord (framboise or other berry liquor)
- 4 large eggs
- ⅔ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- 1 ½ cups half-and-half
- confectioners’ sugar (powdered sugar; for dusting
For the Sweetened Whipped Cream
- 1 ½ cups heavy or whipping cream
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat the oven to 350 F. Butter a shallow 2 1/2- to 3-quart casserole dish.
- Place the berries in the casserole. Sprinkle over the Chambord, toss the berries with the liquor, and spread them out in a single layer.
- In a large bowl, whisk the eggs well, then add the sugar, salt, and vanilla and whisk well to combine. Dump in the flour and whisk until the batter becomes very smooth. Slowly pour in the half-and-half and whisk until incorporated. Pour the batter over the berries.
- Bake for 45 to 50 minutes until a knife inserted into the center comes out clean, and the whole thing is prettily puffed and nicely browned. Cool the pan on a wire rack until the clafoutis is slightly warm, or at room temperature, knowing that it may crack in a spot or two, which is fine.
- While the clafoutis is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
- Dust the clafoutis with confectioners’ sugar before serving, and serve with whipped cream.
