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Strawberry Madeleines

5 from 33 votes

Strawberry Madeleines. Cute, pink, fluffy with soft, sticky bumps and lightly crisp edges.

As a lover of French pastries, I’m always on the lookout for new and exciting recipes to try. One of my current favorites is the strawberry madeleine. These delicate little cakes are perfect for a special occasion, like Valentine’s Day or a simple afternoon tea. 

Madeleines are a classic French pastry that are typically flavored with lemon or vanilla. I have already baked some Orange Madeleines and I absolutely love them! However, the addition of fresh strawberries adds a unique and delicious twist to the traditional recipe. The sweetness of the strawberries pairs perfectly with the buttery, spongy texture of the madeleine, creating a flavor that is both delicate and bold. 

Spring is in the air and there’s no better way to celebrate the season than with some mouthwatering strawberry desserts! From juicy, fresh strawberries to decadent cakes and cookies, this vibrant fruit adds the perfect pop of sweetness to any dish. Strawberry bars with creme cheese frosting are a true delight, with the tangy cream cheese perfectly complementing the sweetness of the berries. And who can resist the delicate and buttery goodness of a strawberry bar with cream cheese frosting? But let’s not forget about roasted strawberries along with some whipped ricotta dessert. Whether you’re looking for a light and refreshing treat or a rich and indulgent dessert, strawberries are the ultimate ingredient for any springtime craving.


  • all purpose flour                    
  • granulated sugar                    
  • unsalted butter, melted and cooled down                    
  • baking powder                    
  • eggs                                                
  • strawberry puree – made from fresh strawberries                   
  • sugar – extra 1 tablespoon for the strawberry puree                            

How to Make Classic French Madeleine Strawberry Flavor Cookies

Madeleines seem so easy to master and they are, if you follow the instructions carefully. One little step aside and you get a disaster. It only takes 5 minutes to prepare the batter and quite some patience to allow it to cool before baking them.

Step 1: Preheat the Oven

Preheat your oven to 395°F (220°C) and set aside your madeleine pan.

Step 2: Prepare the Madeleine Batter

In a large mixing bowl, whisk together 4 eggs and 3/4 cups of sugar until the mixture is thick, pale in color, and forms ribbons when you lift the beater(s). Add fruit puree and dry ingredients: 2 cups of all-purpose flour, and 1 tsp of baking powder, and whisk until the flour is just incorporated. Gently mix in melted butter (that has cooled a bit) using a spatula.

Step 3: Bake the Madeleines

Butter your madeleine baking pans and sprinkle with some flour, shaking off any excess. Using a pastry bag, fill each madeleine cup of the tray at 3/4 full. Refrigerate the pan with the batter for at least 20-30 minutes.

Bake the madeleines in the preheated oven for 7-8 minutes. Remove them immediately from the oven and pan, allowing them to cool down for a few minutes on a cooling rack before serving them.

That’s it! You now have a delicious batch of strawberry madeleines ready to enjoy.

Please scroll down to the recipe card for all details

Tips to Make the Best Madeleine Cookies

When making madeleine cookies, here are some tips to ensure they turn out beautifully:

  • Chill the batter: After mixing the ingredients together, refrigerate the batter for at least 20-30 minutes. This will help the madeleines develop their signature hump and create a light and fluffy texture.
  • Butter and flour the madeleine pan: Generously butter the madeleine molds, ensuring that every crevice is well-coated. Sprinkle a little flour over the butter and tap the excess out. This will create a non-stick surface and help the madeleines release easily after baking.
  • Don’t overfill the molds: Fill each mold with just the right amount of batter. Overfilling can cause the madeleines to overflow and lose their distinctive shell shape.
  • Pay attention to baking time and temperature: Bake the madeleines at the recommended temperature (190F/ 220C) and keep a very close eye on them. They should be light pink in the middle and just a bit darker around the edges and have a slight spring when touched in the center. Overbaking can result in dry madeleines, while underbaking can make them dense.
  • Remove from the pan immediately: Once the madeleines are done baking, take them out of the oven and immediately remove them from the pan. Gently tap the pan on a flat surface or use a fork to loosen the edges and release the madeleines. Let them cool on a wire rack.
  • Dust with powdered sugar (optional): Before serving, you can add a touch of elegance by dusting the madeleines with powdered sugar. This gives them a beautiful finish and enhances their appearance.
  • Enjoy them fresh: Madeleines are best enjoyed fresh on the day they are baked. Their texture and flavor are at their prime when they are still warm. Serve them with a cup of tea or coffee for a delightful treat.

How to Store Madeleines

To store these perfect treats and keep them fresh for later enjoyment, follow these steps:

  • Allow the madeleines to cool completely: After removing the madeleines from the oven, let them cool on a wire rack until they reach room temperature. This helps them retain their texture and prevents condensation from forming inside the storage container.
  • Choose an airtight container: Select a container with a tight-fitting lid that will prevent air and moisture from entering. A plastic or glass container works well for storing madeleines. Alternatively, you can use a resealable plastic bag.
  • Layer the madeleines: Place a layer of madeleines in the container, ensuring they are not stacked or touching each other to prevent sticking. If you have multiple layers, separate them with a piece of parchment paper or wax paper.
  • Seal the container tightly: Close the lid of the container securely or seal the plastic bag tightly, removing as much air as possible. This will help maintain the freshness of the madeleines.
  • Store at room temperature: Madeleines are typically best stored at room temperature. Keep them in a cool, dry place away from direct sunlight, heat, and moisture. Avoid storing them in the refrigerator, as this can dry them out.
  • Consume within a few days: Madeleines are at their best when eaten fresh. Ideally, consume them within 2-3 days of baking for optimal taste and texture. After this period, they may start to lose their softness and become stale.

Looking for more Strawberry Recipes?

Strawberry Madeleines

Strawberry Madeleines

Recipe by Adore Foods
5 from 33 votes

Strawberry Madeleines, delicate little cakes perfect for a special occasion, like Valentine’s Day or a simple afternoon tea. 

Course: Dessert RecipesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


Cooling Time


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  • 2 cups 2 all purpose flour (250g)

  • 3/4 cup 3/4 regular sugar (150g)

  • 1 stick 1 unsalted butter (113g), melted, cooled down

  • 1 teaspoon 1 baking powder

  • 4 large 4 eggs

  • 4 tablespoons 4 strawberry puree

  • 1 tablespoon 1 sugar


  • To make strawberry puree, place 1&1/2 cups chopped strawberries with 1 tablespoon sugar in blender/ bowl and blend until smooth.
  • In a large bowl, beat 4 eggs and 3/4 cup sugar until the mixture becomes almost white and foamy. Add strawberry puree, flour and baking powder and whisk until the flour is incorporated. Stir the butter gently in the batter using a spatula.
  • Butter madeleine baking pans and sprinkle with some flour, shaking off the excess.
  • Using a pastry bag fill each madeleine cup of the tray at ¾.
  • Refrigerate the pan with the batter for at least 20 minutes.
  • Meanwhile, preheat the oven to 395F/ 220C. Remove the pan with the batter from the fridge and bake for 7-8 minutes.
  • Remove from the oven and allow to cool a little bit on a cake rack before serving them.


  • In making this recipe I have used strawberries from a farm close by that were both full of flavor and also had proper red color. Now, we all know there are strawberries and not so quite strawberries, that lack flavor and color too. Although I am totally against adding red food coloring, if you want to achieve a pinkish color and you have a regular supermarket batch of strawberries you would like to consider adding some.
  • The colder the madeleine batter is, the more likely it is that the madeleines will have that classic “bump” on the back.


Sunday 6th of March 2016

Hi, love to try this recipe.. But can you tell me about instruction no. 5.Refrigerate for 20 minutes. <- what to refregirate and why?.. Sorry for my silly question.

Adore Foods

Monday 7th of March 2016

Hi Rosaria! There is no such thing as silly questions :) !!! Sorry, was not very clear in my recipe (have updated with a bit more clear steps). You need to refrigerate for at least 20 minutes the madeleine pan with the batter puree in each compartment. This way it is more likely the madeleines will have that classic "bump" on the back. Hope they will turned out beautiful! Thank you for stopping by! Have a wonderful week :)

Jo Kennedy

Sunday 28th of February 2016

Not sure about the baking powder - they puff up too much and without food coloring you are not getting that color

Adore Foods

Tuesday 1st of March 2016

Thanks Jo for stopping by! Never had this problem when adding baking powder. They were just perfect, not too fluffy, not too sticky. At least, this batch :)

Eden Passante

Tuesday 23rd of February 2016

Madeleines are the best and these are extra amazing because they're pink!


Wednesday 29th of April 2015

Perfect!!!! Perfect!!! Perfect!!!! I love it so much I am going to make it RIGHT NOW. <3 <3 <3

Nancy |Plus Ate Six

Wednesday 22nd of April 2015

Totally gobsmacked with the prettiness of these madeleines. Stunning photos - I started with a smile and finished with a smile.