Strawberry Almond Cream Cake

Posted on October 7, 2025

Prep Time

Preparation Time: 25 minutes
Cook Time: 30 minutes
Cooling & Assembly: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 10–12 slices

Equipment

2 round 8-inch cake pans
Electric mixer or stand mixer
Mixing bowls
Spatula
Cooling rack
Serrated knife (for slicing layers)

Ingredients

For the Almond Cake

1½ cups all-purpose flour
½ cup almond flour
2 tsp baking powder
¼ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp almond extract
½ tsp vanilla extract
¾ cup milk

For the Cream Filling

1½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

For the Strawberry Layer

2 cups fresh strawberries, sliced
2 tbsp sugar (optional, for extra sweetness)

For Garnish

Sliced almonds, toasted
Extra strawberries for topping
Dusting of powdered sugar (optional)

Ingredient Notes

Almond flour adds a rich, nutty taste and soft texture — don’t skip it.
Fresh strawberries give the best flavor; frozen ones can make the cake soggy.
Heavy cream must be cold to whip properly.
Almond extract gives a signature aroma — use sparingly as it’s strong.

Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C).
Grease and line the two cake pans with parchment paper.
In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, followed by almond extract and vanilla extract.
Alternate adding the dry ingredients and milk, mixing just until combined.

Step 2: Bake the Cakes

Divide batter evenly between the pans.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a rack to cool completely.

Step 3: Make the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Refrigerate until ready to use.

Step 4: Assemble the Cake

Place one cake layer on a plate and spread a layer of whipped cream over it.
Add a layer of sliced strawberries.
Top with the second cake layer.
Frost the top and sides with remaining cream.
Garnish with toasted almonds and fresh strawberries.

Nutrition Facts (per slice)

Calories: 360
Fat: 23g
Carbohydrates: 34g
Protein: 6g
Sugar: 24g
Fiber: 2g

Tips

Toast almonds in a dry skillet for extra crunch and flavor.
Chill the bowl and beaters before whipping the cream.
For a neat finish, freeze the cake for 10 minutes before frosting.

Variations

Chocolate Twist: Add 2 tbsp cocoa powder to the cake batter.
Keto Option: Replace sugar with erythritol and flour with almond flour only.
Berry Mix: Use a mix of strawberries, raspberries, and blueberries for a colorful version.