Strawberries & Cream Cake

Ingredients

Cake Layer

130g All-Purpose Flour

110g Almond Flour

4g Baking Powder

4g Salt

160g Unsalted Butter (softened)

215g Fine Cane Sugar

4 Eggs

5g Vanilla Extract

2g Almond Extract

Topping

1-2 Cups Whole Fresh Strawberries

1 Pint Heavy Whipping Cream

1 Tbsp Powdered Sugar or Maple Syrup

1 Tsp Vanilla Extract

1 Tbsp Powdered Sugar (for dusting)

Preheat your oven to 350°F and prepare a 8” round cake pan with butter and a flour dusting or parchment paper.
In the bowl of a stand mixer or a large bowl using a hand mixer add the butter, sugar, vanilla, and almond extract. Beat together until light and fluffy, about 2 minutes.
Into the butter mixture add the first 2 eggs and beat until completely smooth. Once the first 2 eggs have been beaten in, add the almond flour. Beat the almond flour into the mix for about a minute until smooth. Once smooth beat in the remaining 2 eggs until fluffy.
Sift in the all-purpose flour, baking powder, and salt. Combine only until smooth to prevent over mixing.
Pour the batter into the prepared cake pan and place into the preheated oven to bake for about 35-40 minutes or until the top is golden and the center is not jiggly.
Once the cake is done baking, remove it from the oven and allow to cool in the pan for 15 minutes. After 15 minutes is up remove the cake from the pan to finish cooling for at least 1 hour. If making the cake ahead of time wrap and place it into the fridge until you plan to use it.
Whip the heavy cream with the 1 tablespoons of powdered sugar or maple syrup and a splash of vanilla until stiff peaks form.
Spread the whipped cream on the top of the cake before placing the strawberries on top and finishing with a dusting of powdered sugar.
Slice, serve, and enjoy!

Notes

Avoid opening the oven during the baking time to prevent the cake from falling in the middle. I would recommend baking for at least 30 minutes before checking the cake to ensure the rise has set.
Strawberries are in season right now so I can’t recommend this cake enough. Use as many berries as you wish and enjoy!
For a sturdier cream, place the bowl you will be whipping it in into the freezer for about 30 minutes prior to using.
My favorite 8” cake pan you can also use a spring form pan if you prefer!