Description
This Almond Strawberry Cake is a moist and flavorful dessert featuring a buttery almond-infused batter studded with fresh strawberries. Topped with sliced almonds and dusted with powdered sugar, it’s perfect for spring and summer gatherings or a delightful treat with tea or coffee.
Ingredients
Wet Ingredients
- 113 g Unsalted butter (at room temperature)
- 2 Eggs (at room temperature)
- 120 g Greek Yogurt (at room temperature)
- 1 teaspoon Vanilla extract
Dry Ingredients
- 190 g All purpose flour
- 60 g Almond flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
Fruit and Toppings
- 80 g Strawberries (cut and folded into the cake batter)
- 120 g Strawberries (cut into halves and placed on top of the cake batter just before baking)
- 50 g Sliced almonds (sprinkled on top of the cake batter before baking)
- Powdered sugar (for dusting before serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175℃ / 350℉ (no fan) and grease a 20 cm / 8 inch round pan or line it with parchment paper on the bottom and sides for easy removal.
- Prepare Strawberries: Wash and slice the strawberries, then pat them dry with a paper towel to remove any excess moisture to avoid soggy batter.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together for a few minutes until light and fluffy.
- Add Eggs and Yogurt: Continue whipping and add the room-temperature eggs one at a time, mixing thoroughly after each addition. Then mix in the room-temperature Greek yogurt and vanilla extract until well combined.
- Sift and Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Add the almond flour and gently fold all the dry ingredients with a rubber spatula until just combined, taking care not to overmix.
- Fold in Strawberries: Very carefully fold in the 80 g of chopped strawberries to distribute them evenly throughout the batter.
- Assemble Cake: Pour the batter into the prepared baking pan and smooth the top using an offset spatula. Arrange the halved strawberries evenly on top of the batter and sprinkle sliced almonds over the surface.
- Bake: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to prevent the cake from drying out, but ensure it is fully baked to avoid sinking in the middle.
- Cool and Serve: Allow the cake to cool before dusting with powdered sugar. Serve and enjoy. Store leftovers covered at room temperature for 1-2 days.
Notes
- Make sure all refrigerated ingredients like butter, eggs, and yogurt are brought to room temperature for better mixing and texture.
- Patting dry the strawberries helps prevent excess moisture, which can affect cake texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Monitor baking time closely to prevent drying out; adjust oven times according to your oven’s calibration.
- This cake is best enjoyed within two days, as the fresh strawberries can cause it to get soggy if stored longer.
- You can substitute almond flour with finely ground almonds if unavailable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
