Almond Strawberry Cream Cake

Almond Strawberry Cream Cake

Introduction

This Almond Strawberry Cream Cake is a delightful balance of nutty almond sponge, fluffy whipped cream, and juicy strawberries. Perfect for celebrations or as a show-stopping dessert, it combines elegance with fresh, natural flavors.

Ingredients

For the almond sponge cake

1 ½ cups all-purpose flour

1 cup almond flour (finely ground almonds)

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

½ cup vegetable oil

4 large eggs, at room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup buttermilk

For the cream filling & frosting

2 cups heavy whipping cream, chilled

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

For the strawberry layer

3 cups fresh strawberries, sliced

2 tablespoons granulated sugar

1 tablespoon lemon juice

For garnish

Toasted almond flakes

Whole strawberries

Mint leaves (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease two round cake pans. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. In another large mixing bowl, beat butter, oil, and sugar until creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla and almond extracts. Alternate adding the dry mixture and buttermilk, starting and ending with the flour mixture, until smooth. Divide the batter evenly between the pans and bake for about 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.

For the strawberries, toss the slices with sugar and lemon juice, letting them sit for about 15 minutes to release their juices. Whip the cream with powdered sugar, vanilla, and almond extract until soft peaks form.

To assemble, place one cake layer on a serving plate, spread with whipped cream, and top with a generous layer of strawberries. Place the second cake layer on top, frost the entire cake with the remaining whipped cream, then decorate with toasted almond flakes, whole strawberries, and mint leaves.

How to Make

Start with a moist almond sponge for a nutty base, prepare a light and airy whipped cream for filling, and enhance freshness with macerated strawberries. Assemble carefully to balance flavors and textures, finishing with garnishes for an elegant look.

Variations

For a richer twist, add a layer of almond pastry cream under the strawberries. Replace strawberries with raspberries, blueberries, or a mixed berry medley for variety. A chocolate drizzle can be added for extra indulgence, while a touch of rose or orange blossom water in the cream creates a floral note.

Tips

Ensure the whipping cream is very cold for best results. Slice strawberries just before use to keep them fresh. Lightly toast the almond flakes for added crunch and flavor. For a neater presentation, chill the cake for at least 30 minutes before slicing.

Conclusion

This Almond Strawberry Cream Cake is a stunning dessert that combines soft sponge, creamy filling, and fruity freshness. It’s simple to prepare yet elegant enough to impress at any occasion.