Strawberry Almond Cake recipe
A soft strawberry almond cake to fully enjoy the season!
I don’t know about you, but as soon as strawberry season starts, I become a real foodie. I could eat them every day and never get tired of them. Plain, with a little sugar, in yogurt, on a tart or a pavlova… But strangely, I rarely cook them, except to make homemade jam.
And then, the other day, I had some leftover strawberries, a little worn, but perfect for a recipe. So I improvised a simple little cake with what I had at hand: a little almond flour, a few eggs, a little sugar… and that’s how this strawberry and almond flour sponge cake was born!
Honestly, we enjoyed it. And what’s more, it allowed me to turn on the oven, a real plus given the cold weather that had settled in our house that week. The atmosphere was warm, and the smell of the cake filled the kitchen…
I took it to a friend’s house, and it disappeared in a flash. Kids and adults alike loved it! It’s typically the kind of dessert you make a little quickly, but it always works. Thanks to the almond powder, the texture is ultra-soft, almost melting, and the strawberries add a fruity and tangy touch that brightens the dish, both visually and taste-wise.
And for an even more indulgent touch, you can serve it with a scoop of vanilla ice cream, raspberry sorbet, or a red berry coulis. But it’s perfect on its own.
Strawberry Almond Cake recipe
Quick tip: I don’t add a lot of sugar to my desserts, so if you have a sweet tooth, feel free to adjust the quantities to your taste. You can also sprinkle a sachet of vanilla sugar over the cake as soon as it comes out of the oven or sprinkle with icing sugar once the cake has cooled. It’s very effective and the result is magnificent.
And if the dough seems a little too small, that’s normal! It rises well during baking. My pan measures 21 x 15 cm, and I get 6 beautiful slices. If you’re making more or if you’re really sweet, you can double the quantities; just adjust the baking time slightly.
Storage: This cake will keep for 2 to 3 days, well wrapped (to prevent it from drying out), at room temperature or in the refrigerator.
ingredients you need to make this strawberry cake:
- Soft butter, at room temperature
- Icing sugar or brown sugar
- Fresh eggs
- Almond flour
- Flour
- Baking powder
- Fresh strawberries. If you can find them, use small ones; they’ll look better. You can also use seasonal fruit: raspberries, cherries, apricots, peaches, figs, plums, etc.
- Vanilla sugar or icing sugar, to serve
What you’ll love about this dessert:
- It’s quick and easy to prepare: about fifteen minutes of preparation and quick baking. Honestly, in 45 minutes flat, you can have a delicious homemade dessert on the table.
- It requires almost nothing: a few basic ingredients we all have in our cupboards or refrigerator.
- Delicious, with a sweet and tangy flavor and an ultra-soft, highly addictive texture!
- It’s highly customizable: you can substitute the strawberries for other fruits depending on the season: raspberries, cherries, apricots, plums, figs, etc.
Other recipe ideas to make with strawberries:
Strawberry Almond Cake recipe
Equipment
- 1 cake pan 20 x 20 cm
Ingredients
- 100 g softened butter
- 60 g caster or brown sugar
- 2 eggs
- 60 g almond flour
- 90 g flour
- 1/2 teaspoon baking powder
- 200 g fresh strawberries
- 1 sachet vanilla sugar
Instructions
- Take out your butter and cut it in advance so that it's at room temperature.
- Preheat your oven to 180°C/350°F.
- In a bowl, pour the softened butter and sugar and mix until smooth.
- Then add the eggs one at a time and mix well.
- Then add the almond flour, salt, flour, and baking powder. Mix again, lifting the dough well.
- Butter and flour a cake pan, then pour in the mixture.
- Spread the strawberries, cut into slices or lengthwise, over the dough.
- Bake for 30 to 35 minutes.
- Wait until the cake has reached room temperature before serving.
