Strawberry Almond Cake

slice taken out of almond cake topped with whipped cream and sliced strawberries.

5 from 3 votes

Strawberry almond cake combines sweet ripe strawberries with the warm nutty flavor of almond flour. This moist cake is wonderful with fresh whipped cream or vanilla ice cream.

Yield: one 8-inch round cake

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Almond Cake

½ cup unsalted butter (113 g), softened, room temp
¾ cup granulated sugar (150 g)
1 teaspoon pure vanilla extract or vanilla paste
½ teaspoon almond extract
2 large eggs room temp
1 cup all-purpose flour (130 g)
1 cup almond flour (120 g)
1 ½ teaspoon baking powder
½ teaspoon kosher salt
⅔ cup buttermilk (160 g), room temp
¼ teaspoon baking soda

Topping

1 cup heavy whipping cream very cold
2 Tablespoon confectioners' sugar
½ teaspoon pure vanilla extract
pinch kosher salt
1 pint strawberries hulled and sliced as desired

Instructions

Cake:

Preheat oven to 350° F. Butter 8” cake pan and set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla, and almond extra until smooth. Add in eggs. Continue to beat until thoroughly incorporated.
In a large bowl, whisk together flour, almond flour, baking powder, and salt.
In a large measuring cup, whisk together buttermilk and baking soda. Let sit for 3 minutes to activate.
Alternate adding flour mixture to mixing bowl in three addition, alternating with buttermilk mixture. Mix on low-medium speed until there are no longer any dry streaks of flour. Scrape down asides of bowl as needed.
Transfer batter to prepared cake pan. Using an offset spatula, make sure the batter is evenly spread. Bake for 35-40 minutes, rotating pan midway through baking.
Let cake cool in pan for 5-10 minutes. Unmold and cool to room temperature on wire rack.

Topping:

Using a whisk or handheld mixer, beat chilled heavy cream, confectioners' sugar, and vanilla to soft peaks. Scrape down sides of bowl. Continue to beat until barely medium peaks. Cover and keep chilled until ready to use.
*Do not over mix. Otherwise, whipped cream will curdle and turn into butter.
Spread whipped cream over cooled cake. Top with sliced strawberries. Serve immediately.

Notes

Ingredients:

Use either blanched almond flour or skin-on almond flour. Alternatively, you may also grind up sliced almonds to create your own coarse almond flour.
Use store-bought cultured buttermilk or make your own by combining one cup milk with one tablespoon fresh squeezed lemon juice or distilled white vinegar.
Heavy cream may be sweetened with maple syrup or honey. Or, keep it unsweetened.
Swap out your choice of seasonal fruits in place of strawberries.

Storage: Assembled cake may be stored in a covered container in the fridge for up to three days. Overtime, the whipped cream will separate due to the moisture that will seep from the sliced strawberries.

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