Love the mix of nutty almonds and sweet strawberries? Our almond strawberry cake is for you. It’s a masterpiece of tastes and textures, making it hard to resist.
This cake is carefully made, using almond and oat flour. It comes out soft and moist every time. With fresh strawberries in the mix, you get a tangy kick that makes the sweetness shine.
Almond extract makes the almond taste even richer. And with every bite, your taste buds go on a flavorful journey. It’s a treat that feels like you’re in dessert heaven.
Looking to wow your family or friends? Our almond strawberry cake does the trick. It’s ideal for special moments or just because. Nuts and fruits never tasted so good together.
Check out our top tips in the next part. They’ll help you make an unforgettable almond strawberry cake.
Making a great almond strawberry cake needs careful steps and the best ingredients. Here are some tips for making sure your gluten-free cake comes out just right:
To make the almond strawberry cake gluten-free, use certified gluten-free oat flour. It’s a great choice for those who can’t have wheat. This way, everyone can enjoy your cake worry-free.
If fresh strawberries are not available,frozen strawberries work too. Just make sure to thaw them and drain off the extra liquid. This keeps your cake from getting too wet while baking.
Do not skip the almond extract in your recipe. It adds a unique, nutty taste that goes perfectly with the strawberries. Always choose a high-quality almond extract.
Almond flour is the secret to a moist and fluffy almond strawberry cake. Pick a finely ground one and sift it well. This will give your cake a soft and even texture, with no lumps.
A suitable cake pan size for baking an almond strawberry cake is either an 8-inch round cake pan or a 9-inch round cake pan. These sizes allow your cake to rise perfectly. Don’t forget to prep the pan with grease and flour for easy removal after baking.
Summary:
Tips for Making Almond Strawberry Cake
Use certified gluten-free oat flour for a gluten-free version
Thaw frozen strawberries before adding them to the cake
Include almond extract for a rich nutty flavor
Sift almond flour for a moist and fluffy texture
Use an 8-inch or 9-inch round cake pan for baking
These tips will help you bake a delicious gluten-free almond strawberry cake. It will be full of strawberry and almond flavor. Plus, it will have a moist, light texture that everyone will love.
Strawberry Almond Buttermilk Cake: A Taste of Spring
The strawberry almond buttermilk cake is a wonderful dessert that screams spring. It has the juiciness of fresh strawberries, the nuttiness of almond extract, and the spark of buttermilk. This blend creates a cake bursting with flavor.
Buttermilk is key. It adds a nice tang and keeps the cake moist. The almond extract boosts the nutty taste, mingling well with strawberries.
Boost this spring treat’s look with a rich whipped cream frosting. It not only fits perfectly with the cake’s taste, but it’s also airy and light. Top it all off with fresh strawberry slices for that extra pop.
Ingredients
Instructions
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 cup buttermilk
1 cup fresh strawberries, sliced
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the almond extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the sliced fresh strawberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, frost the cake with whipped cream and garnish with additional fresh strawberries.
Conclusion
The almond strawberry cake is a festive dessert that mixes the nutty almonds with fresh, sweet strawberries. It’s great all year round. But it really stands out in the summer, when strawberries are at their best. The almond’s unique taste and the juicy strawberries create a perfect flavor harmony.
This cake is perfect for any celebration or a simple treat. It wins people over with its great taste, moistness, and pretty look. A bite is like tasting pure summer, bringing joy to every moment.
Looking to level up your desserts? The almond strawberry cake is your answer. It’s a treat with a nutty edge and the zing of fresh strawberries. Perfect for summer, it celebrates the season’s abundance. Indulge in this fruity, nutty masterpiece to savor every sweet, summer moment.
FAQ
Can I make the almond strawberry cake gluten-free?
Yes, you can make it gluten-free by using certified gluten-free oat flour.
Can I use frozen strawberries instead of fresh ones?
Thaw and strain frozen strawberries first. Then, add them to the cake.
Is the almond extract essential in the recipe?
Using almond extract is important. It enhances the nutty taste of the cake.
Why is almond flour used in the cake?
Almond flour makes the cake moist and light. Be sure to sift the flour before using it.
What size cake pan should I use for baking the almond strawberry cake?
You can bake the cake in an 8-inch or 9-inch round cake pan.
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