Welcome to the delightful world of baking with this Strawberry Almond Delight Cake! This cake combines the sweet juiciness of fresh strawberries with the rich nuttiness of almonds, creating a perfect treat for any occasion. Get ready to impress with this simple yet elegant dessert that’s both visually stunning and deliciously satisfying.
All-purpose flour provides structure to your cake, forming the base of the batter. The addition of almond flour gives a slightly nutty flavor and keeps the cake moist. Baking powder is the leavening agent that will help your cake rise nicely.
Salt enhances the flavors, balancing out the sweetness. Granulated sugar sweetens the cake just right, while unsalted butter adds richness and moisture. The eggs bind everything together and add to the cake's lightness.
A touch of vanilla extract rounds out the flavors with its warm, sweet aroma. Milk adds moisture, ensuring every bite is tender. The star of the show, of course, is the fresh strawberries, bringing a burst of freshness. Sliced almonds add a lovely crunch to every bite.
For the creamy topping, heavy cream is whipped to perfection. A bit of powdered sugar sweetens the cream, while almond extract enhances the nutty flavor, complementing the cake beautifully.
This cake shines on its own, but you might consider serving it with a side of vanilla ice cream or a dollop of Greek yogurt for an extra touch of indulgence. A glass of sparkling rosé complements the cake’s flavors beautifully, making it perfect for a celebratory brunch.
Start by preheating your oven to 350°F (175°C). This is crucial to ensure your cake bakes evenly. Grease two 9-inch round cake pans—this will make it easy to remove the cakes later.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Whisking will aerate the dry ingredients, ensuring a light cake.
In a large bowl, beat the sugar and butter together until light and fluffy. This step is key to incorporating air into the batter, resulting in a tender cake. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the batter with a lovely aroma.
Now, gradually add your flour mixture to the batter, alternating with the milk. Start and end with the flour mixture. This method ensures the batter doesn't get overmixed, keeping your cake tender.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Pop them in the oven and let them bake for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. This step prevents them from breaking apart while handling.
Whip up the topping by beating the heavy cream with almond extract and powdered sugar until soft peaks form. This creates a light, airy topping that pairs perfectly with the cake.
Once the cakes are completely cool, spread a layer of whipped cream over the top of one cake, arrange half of the strawberries, and place the second cake on top. Cover the entire cake with the remaining whipped cream, then beautifully decorate with the rest of the strawberries and sliced almonds. Enjoy the masterpiece you've created!
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