Almond Strawberry Cream Cake

Of course! An Almond Strawberry Cream Cake is a stunning dessert that combines nutty, fruity, and creamy flavors. It’s perfect for celebrations.

This recipe breaks down the process into manageable steps: the almond sponge cake, the strawberry filling, the whipped cream frosting, and the assembly.

A light and fluffy almond sponge cake layered with fresh macerated strawberries and stabilized whipped cream.

Yields: One 8-inch cake, 10-12 servings
Prep time: 1 hour (plus cooling and chilling time)
Baking time: 25-30 minutes

Ingredients

For the Almond Sponge Cake:

· 4 large eggs, at room temperature
· ¾ cup (150g) granulated sugar
· 1 teaspoon vanilla extract
· ½ teaspoon almond extract (essential for flavor!)
· 1 cup (120g) cake flour (or all-purpose flour)
· ¼ cup (25g) almond flour (finely ground)
· 1 teaspoon baking powder
· ¼ teaspoon salt
· ¼ cup (60ml) whole milk, at room temperature
· 2 tablespoons (30g) unsalted butter, melted

For the Strawberry Filling:

· 1 lb (450g) fresh strawberries, divided
· 2 tablespoons granulated sugar
· 1 teaspoon lemon juice

For the Stabilized Whipped Cream:

· 2 cups (480ml) cold heavy whipping cream
· ½ cup (60g) powdered sugar, sifted
· 1 teaspoon vanilla extract
· 1 tablespoon (10g) instant pudding mix (vanilla or white chocolate) OR 1 teaspoon unflavored gelatin (see note below)

For Assembly & Garnish:

· ¼ cup (25g) sliced almonds, toasted
· 3-4 whole strawberries for the top
· Optional: A dusting of powdered sugar

Instructions

Part 1: The Almond Sponge Cake

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease the bottom and sides of two 8-inch round cake pans. Line the bottoms with parchment paper rounds. This is crucial for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, almond flour, baking powder, and salt. Set aside.
Whip Eggs and Sugar: In a large bowl (or stand mixer fitted with the whisk attachment), beat the room-temperature eggs and sugar on high speed for 5-7 minutes. The mixture will become very pale, thick, and form a ribbon when you lift the whisk. This step adds air and is key to a light cake.
Add Flavors: Beat in the vanilla and almond extracts.
Fold in Dry Ingredients: Sift half of the flour mixture over the egg foam. Use a spatula to gently fold it in until almost combined. Repeat with the remaining flour mixture. Be gentle to avoid deflating the batter.
Incorporate Milk and Butter: In a small bowl, combine the room-temperature milk and melted butter. Take a scoop of the batter and mix it into the milk/butter to temper it. Then, pour this mixture back into the main batter and fold gently until just combined and no streaks remain.
Bake: Divide the batter evenly between the two prepared pans. Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes. Then, run a knife around the edges and invert them onto a wire rack. Peel off the parchment paper and let them cool completely before assembling.

Part 2: The Strawberry Filling

While the cakes are cooling, prepare the strawberries. Set aside 3-4 of the best-looking berries for garnish.
Hull and slice about 2/3 of the remaining strawberries. Place them in a bowl and mash the final 1/3 with a fork to create a chunky puree.
Combine the sliced strawberries, mashed strawberries, 2 tablespoons of sugar, and lemon juice in a bowl. Let this mixture macerate for at least 20-30 minutes. The sugar will draw out the juices, creating a delicious syrup.

Part 3: The Stabilized Whipped Cream

Using Pudding Mix (Easiest Method):

Chill a large bowl and the whisk attachment for 10 minutes.
Pour the cold cream, powdered sugar, and vanilla into the chilled bowl.
Sprinkle the instant pudding mix over the cream.
Start whipping on low speed, then increase to high. Whip until stiff peaks form. Be careful not to over-whip. The pudding mix will stabilize the cream, preventing it from becoming watery.

Using Gelatin Method:

Place 2 tablespoons of cold water in a small bowl. Sprinkle 1 teaspoon of unflavored gelatin over it. Let it bloom for 5 minutes.
Microwave the gelatin for 5-10 seconds until it becomes liquid. Alternatively, heat it over a double boiler. Let it cool slightly but remain liquid.
Whip the cold cream, powdered sugar, and vanilla to soft peaks.
While the mixer is running on low, slowly drizzle in the liquid gelatin.
Increase speed to high and whip until stiff peaks form.

Part 4: Assembling the Cake

Prepare the Cakes: If your cake layers have domed tops, use a serrated knife to carefully slice them off to create a flat surface.
First Layer: Place one cake layer on your serving plate. Tuck strips of parchment paper under the edges to keep the plate clean.
Create a Barrier (Optional but Recommended): Spread a thin layer of whipped cream over the first cake layer. This acts as a barrier to prevent the strawberry juices from making the cake soggy.
Add Strawberries: Spoon the macerated strawberry mixture (including the juices) over the cream barrier, leaving a small border around the edge.
Second Layer: Carefully place the second cake layer on top.
Frost the Cake: Apply a thin layer of whipped cream over the entire cake to create a “crumb coat.” This seals in any loose crumbs. Refrigerate for 15-20 minutes to set.
Final Frosting: Use the remaining whipped cream to frost the top and sides of the cake smoothly.
Garnish: Press the toasted sliced almonds onto the sides of the cake. Decorate the top with whole or halved strawberries and a dusting of powdered sugar.
Chill: Refrigerate the cake for at least 3-4 hours, or preferably overnight. This allows the flavors to meld and the cake to set perfectly, making it much easier to slice.

Important Tips

· Room Temperature Ingredients: Eggs and milk at room temperature incorporate much better, leading to a lighter cake.
· Stabilization is Key: Using pudding mix or gelatin in the whipped cream is non-negotiable if you want a cake that holds its shape for more than an hour.
· Toasting Almonds: Toasting the sliced almonds in a dry pan over medium heat for 3-5 minutes until fragrant greatly enhances their flavor.
· Make it a Day Ahead: This cake is actually better the next day. The cake layers soften from the strawberry juices, and the flavors become incredible.

Enjoy your beautiful and delicious homemade masterpiece

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