Need a simple spring dessert? This not-too-sweet Strawberry Almond Cake recipe will steal the show at all of your spring parties.
As food bloggers, Lisa and I have friends who are killer bakers. These are seriously talented people who can create and decorate the heck out of cakes and pastries. Trust me when I say no one will ever confuse me with being a ‘real' baker. But just because my talents with a piping bag are almost nonexistent doesn’t mean I don’t like to bake. Rather, I bake MY way, which means simply and seasonally. This Strawberry Almond Cake is the perfect example. Pretty enough for a party but approachable enough for those amateur bakers out there (like me).
You can never have enough recipes for strawberries once spring berry season rolls around (we have no less than 13 strawberry recipes on the site right now!), so make sure to add this Strawberry Almond Cake to your recipe box. The almond cake portion of this recipe is made in one 9-inch round cake pan and maintains a light texture thanks to a combination of all-purpose flour and almond flour. Kerrygold Pure Irish Butter, which has a higher butterfat content than most supermarket butters, lends richness to the batter. A reasonable amount of sugar keeps the sweetness in check, too. The result is a sturdy yet tender cake that begs to be piled high with cream and berries.
I’m not a huge fan of super sugary frosting, so instead I opted for a quick and easy mascarpone whipped cream that tastes rich without being overly sweet. The addition of mascarpone allows you to make the whipped cream a few hours in advance, too, and it will still hold its shape. Simply keep the mascarpone whipped cream covered in the fridge for up to 4 hours until ready to spread on the cake. The finishing touch for your Strawberry Almond Cake masterpiece is to pile it high with fresh and juicy sliced strawberries.
Though rather simple and straightforward, this stunning Strawberry Almond Cake will be the standout star of all of your spring showers or graduations. Or even bake one up as a special dessert for Mother’s Day. Just be forewarned: if you show up with this Strawberry Almond Cake, people may think you are a ‘real’ baker after all.
Strawberry Almond Flour Cake
- 1 ½ cup almond flour (144 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature, whites and yolks divided
- ½ cup granulated sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Mascarpone Whipped Cream:
- 1 cup whipping cream
- 4 ounces mascarpone cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Sliced strawberries
For the almond cake:
- Preheat the oven to 350°F. Spray an 8" round cake pan with baking spray and line bottom with a round of parchment paper. Set aside.
- Combine all-purpose flour, almond flour and baking powder in a small bowl. Whisk to incorporate. Set aside.1 ½ cup almond flour, ½ teaspoon baking powder, ½ teaspoon salt
- Place the egg whites in a medium bowl. Beat with a hand or stand mixer until soft peaks form, about 2 minutes. Set aside.4 large eggs, room temperature,
- Place the egg yolks, ½ cup granulated sugar, almond extract and ½ teaspoon vanilla extract in a large bowl. Beat with a hand or stand mixer for one minute until smooth. Stir in the almond flour mixture until completely incorporated.4 large eggs, room temperature,, ½ cup granulated sugar, 1 teaspoon almond extract, ½ teaspoon vanilla extract
- Gently fold ⅓ of the egg whites into the almond flour mixture until incorporated. Repeat with the remaining egg whites. Pour the batter into prepared pan.
- Bake for 25-30 minutes, until the cake feels springy to the touch in the center and a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. Cool completely.
For the whipped cream:
- Add cream, mascarpone, ¼ cup sugar and ½ teaspoon vanilla extract to a large bowl. Beat with a hand mixer on high until cream thickens and holds its shape, about 2 minutes. Spread cream on top of cake.1 cup whipping cream, 4 ounces mascarpone cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract
For the topping:
- Top whipped cream with sliced strawberries and serve immediately.Sliced strawberries
- Room temperature eggs whip more easily so be sure to take them out of the refrigerator at least 45 minutes before you bake.
- The mascarpone whipped cream can be made up to two days ahead of time. Store tightly covered in the fridge. Stir until smooth when ready to use.
- You may have leftover whipped cream so feel free to halve the frosting if you don't want any leftovers. You can also forgo the whipped cream entirely and simply dust the cake with powdered sugar.
- This cake is best eaten within 3 days. Store tightly covered in the fridge.
- You can also make this cake in a 9" cake pan. The cake will be a bit thinner so start checking for doneness after 20 minutes in the oven.
Nutrition info not guaranteed to be accurate.
Disclosure: This post was sponsored by Kerrygold. We only share products with you that we love and use all the time. Thanks for supporting the companies that make Garnish with Lemon possible.
My piping bag skills are also in need of improvement. But I don't bother. I also like to bake something simpler. This cake looks delicious. Those strawberries on top look so fresh and yum.