Scrumptious Almond Cake Topped with Fresh Strawberries

Enjoy a heavenly mix of flavors with this almond cake and fresh strawberries. It’s a yummy delight for your taste and sight. Almond flour’s nutty taste plus strawberries’ sweet zing make it perfect. And the best part? You’ll make it all in one bowl!

Think of the sweet smell from baking almond cake in your kitchen. Making this is easy for anyone, from first-timers to baking experts. It’s great for parties or when you just want something sweet at home.

Every bite offers the perfect mix of almond’s nuttiness and strawberry’s juicy sweetness. This cake isn’t too sweet, which many will love. With almond flour, it’s moist and each slice is pure perfection.

Add a sprinkle of powdered sugar to make this cake picture-perfect. It’s ideal for any event, from everyday meals to fancy dinners.

This almond cake with fresh strawberries is not just easy, but it’s also delightful. Treat yourself and your family to its goodness made in just one bowl. Prepare for pure joy as you indulge in every delicious slice.

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A Simple and Delicious Strawberry Almond Snacking Cake

This strawberry almond snacking cake is an easy and tasty treat. It’s not too sweet and superb for snacking. The almond flour adds a rich nutty taste. Olive oil boosts the flavor, too. Aim for fresh French strawberries, but any ripe, organic ones will do.

Making the batter is straightforward. Cream butter, oil, eggs, and sugar together until fluffy. Then, add orange zest and extracts for a citrus note. Mix in almond flour, all-purpose flour, baking powder, and salt. Add sliced strawberries and fold them in.

Pour the batter into a 9-inch pan. Scatter with slivered almonds. Bake at 350°F for 35-40 minutes. It’s ready when the top is golden and a knife in the center comes out clean.

Ingredients	Instructions
1/2 cup butter, softened 1/4 cup olive oil 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon orange zest 1 cup almond flour 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups fresh strawberries, sliced 1/4 cup slivered almonds Powdered sugar, for dusting	Preheat the oven to 350 degrees F. Grease and line a 9-inch round cake pan. In a large bowl, cream together the butter, olive oil, and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and orange zest. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the sliced strawberries. Pour the batter into the prepared cake pan and sprinkle the slivered almonds on top. Bake for 35-40 minutes, or until the cake is golden brown on top and a knife inserted into the center comes out clean. Allow the cake to cool slightly before removing from the pan. Dust with powdered sugar and serve.

Ingredients

Instructions

1/2 cup butter, softened
1/4 cup olive oil
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange zest
1 cup almond flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh strawberries, sliced
1/4 cup slivered almonds
Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Grease and line a 9-inch round cake pan.
In a large bowl, cream together the butter, olive oil, and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and orange zest.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the sliced strawberries.
Pour the batter into the prepared cake pan and sprinkle the slivered almonds on top.
Bake for 35-40 minutes, or until the cake is golden brown on top and a knife inserted into the center comes out clean.
Allow the cake to cool slightly before removing from the pan. Dust with powdered sugar and serve.

Enjoy this cake while it’s fresh. It stays good at room temperature for a few days. Or keep it in the fridge for longer. It’s just right for tea time, a picnic, or a special celebration. The mix of almond flour, olive oil, and strawberries is simply delightful. Try making it and relish every slice of this wonderful dessert!

A Moist and Fluffy Almond-Flour Cake with Fresh Strawberries

If you’re aiming for a gluten-free cake that’s moist and light, look no further. This almond-flour cake has a fluffy, delicate texture. It’s perfect for anyone with a sweet tooth and a special diet.

Start by beating egg yolks with sugar and vanilla. In a separate bowl, whip egg whites with sugar until they’re soft and peaky. Then, mix everything with the dry ingredients to get a smooth, fluffy batter.

After preparing the batter, pour it into a cake pan and bake. When it’s done, let the cake cool and gently move it to a plate.

The final touch is adding fresh strawberries and maple whipped cream. Top the cake with strawberries. Then, whip cream with maple syrup and pile it high.

This almond-flour cake with its strawberries and cream makes any gathering special. It’s perfect for celebrations or when you’re just in the mood for something sweet. Plus, it’s gluten-free, so more people can enjoy it.

Store any leftovers in an airtight container. But with a cake this good, there might not be any left!

Recipe Summary:

Ingredients	Instructions
2 cups almond flour 1/4 cup coconut flour (or additional almond flour) 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, separated 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup heavy cream 2 tablespoons maple syrup Fresh strawberries, sliced	Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together the almond flour, coconut flour (or additional almond flour), baking powder, and salt. In a separate large bowl, beat the egg yolks with the granulated sugar and vanilla extract until smooth and creamy. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks form. Add the dry ingredients to the egg yolk mixture and stir until just combined. Gently fold in the beaten egg whites until the batter is smooth and well mixed. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. Meanwhile, in a large bowl, whip the heavy cream and maple syrup together until soft peaks form. Slice the cooled cake and top each slice with fresh strawberries and a dollop of maple whipped cream.

Ingredients

Instructions

2 cups almond flour
1/4 cup coconut flour (or additional almond flour)
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons maple syrup
Fresh strawberries, sliced

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the almond flour, coconut flour (or additional almond flour), baking powder, and salt.
In a separate large bowl, beat the egg yolks with the granulated sugar and vanilla extract until smooth and creamy.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
Add the dry ingredients to the egg yolk mixture and stir until just combined.
Gently fold in the beaten egg whites until the batter is smooth and well mixed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Meanwhile, in a large bowl, whip the heavy cream and maple syrup together until soft peaks form.
Slice the cooled cake and top each slice with fresh strawberries and a dollop of maple whipped cream.

Conclusion

This almond flour strawberry cake recipe shines as a versatile dessert. It’s moist and spongy, making it perfect for any event. With almond flour, eggs, and fresh strawberries, it’s a tasty, healthy choice. Being gluten-free, it fits many diet types.

It’s great for tea time or celebrations. Adding whipped cream and strawberries makes it extra special. This cake is not just delicious but also light thanks to almond flour.

Perfect for tea time or special events, it can be more than a single cake. You can make a double-layer cake or fun cupcakes easily. Be creative and surprise your loved ones with this cake.

If you’re into low-carb and low-sugar, or need gluten-free treats, this cake is ideal. Don’t miss out on this tasty yet healthy choice. Enjoy this treat with your favorite people today!

FAQ

What makes this almond cake with strawberries special?

This cake is special for its unique texture and taste. It uses almond flour and olive oil for a moist feel. Fresh strawberries are key, giving it a sweet, fruity kick.

Is this almond cake easy to make?

Yes, it’s easy to whip up. You’ll only need one bowl for all the ingredients. This simplicity saves time and kitchen effort.

Is this almond cake overly sweet?

No, it’s just right, not overly sweet. Perfect for those watching their sugar but still want a dessert treat.

Can I use different types of strawberries for this cake?

Absolutely, you can pick your favorite strawberry type. French or wild strawberries bring an intense, sweet taste. Yet, any ripe strawberries will be great too.

What are the main steps to make this almond cake?

The process starts with creaming butter, oil, eggs, and sugar. Add orange zest and extracts, then mix in dry ingredients. Fold in sliced strawberries. After, pour the mix into a lined cake pan. Bake at 350 degrees F for 35-40 minutes, until a knife comes out clean.