Strawberry Almond Cream Cake Recipe

Indulge in the perfect harmony of flavors with this Strawberry Almond Cream Cake. This delightful dessert combines the sweetness of fresh strawberries, the nutty crunch of almonds, and the creamy richness of whipped cream. Perfect for celebrations or as a treat to brighten any day, this cake is a show-stopping centerpiece that’s surprisingly easy to make. Its soft, moist texture and layered elegance promise to leave everyone asking for seconds. Follow this simple yet rewarding recipe to create a masterpiece that’s as delicious as it is visually stunning.

Ingredients:

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, at room temperature

For the Cream Filling:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Strawberry Topping:

  • 3 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

For Garnishing:

  • ½ cup sliced almonds, toasted
  • Fresh mint leaves (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs, one at a time, beating well after each addition. Mix in the almond and vanilla extracts for a rich, fragrant base.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to maintain a tender cake texture.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. While the cakes cool, prepare the cream filling by beating heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Refrigerate until ready to use.
  9. In a separate bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let them macerate for 10-15 minutes to release their natural juices.
  10. To assemble, place one cake layer on a serving plate and spread a generous layer of whipped cream over it. Arrange a portion of the macerated strawberries evenly on top.
  11. Place the second cake layer over the strawberries and repeat the process, spreading whipped cream over the top and sides of the cake for a smooth finish.
  12. Decorate the cake with toasted almond slices along the sides and garnish the top with remaining strawberries and mint leaves, if desired.
  13. Chill the assembled cake in the refrigerator for at least an hour before serving to allow the flavors to meld together beautifully.

This Strawberry Almond Cream Cake is a delightful combination of soft layers, creamy indulgence, and fresh fruity goodness. Perfect for birthdays, anniversaries, or simply treating yourself, this cake is sure to impress your taste buds and your guests alike. Enjoy every bite of this show-stopping dessert!

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