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Celebrate strawberry season with this fresh strawberry almond cake. An easy one layer moist tea cake filled with raspberry liquor soaked strawberries, almond flour and slices of toasted almonds. Hints of fresh basil and lemon zest round out the flavors of this delicious spring cake recipe.
Key Ingredients and Test Notes
- Fresh Strawberries: Spring strawberries deliver sweet, citrus, aromatic flavors. When baked the berry chunks turn into a jam-like consistency, lending to lovely bites of strawberry fruit spread.
- Test Note: I’ve tested this recipe with adding all the strawberries to the top of the batter before baking for a thick layer of roasted jam. Fold them in or layer on top, either way works.
- Fresh Basil: A spring cake must have fresh herbs. Basil offers a subtle taste of slightly sweet, grassy and minty notes.
- Test Note: I replaced the basil with rosemary for one test, but decided I prefer the aromatic blend of basil and strawberry. I suggest adding a few extra shreds of fresh basil on your cake slice for serving too.
- Almond Flour, Almond Extract and Almond Slices: Almond flour is mixed with all purpose flour for additional moisture and nuttiness. The almond extract is not overpowering, blending nicely with the other components, while the toasted almond slices give this soft cake a much needed crunchy element.
- Chambord (optional): Yes, I bought a whole bottle of Chambord to use for making this recipe. I’ll be using the remaining liquor for future recipe creations and to pour on some ice cream.. I highly suggest that you give the ice cream topping a try. (so good!)
- This French liqueur has a blended profile of raspberries, blackberries, currants, vanilla, citrus, and cognac. For this cake, the strawberries are enhanced by macerating (softening) in a little sugar and Chambord. The leftover syrup is partially added to the batter, while the reserve syrup can be drizzled over each serving, along with some crème fraîche.
How to Make Fresh Strawberry Almond Cake
- Place the cake batter in a 9-inch cake pan and level with an offset spatula.
- Add macerated strawberries and sliced almonds across the top of the cake batter.
- Bake until the top is golden and sides are pulling away from the pan.
- Let cake cool completely before removing from pan, slice and serve.
Serving
Moist cakes with fresh fruit will always have areas that are jammy and tender. The top of the cake may be uneven due to the batter rising around the berries, especially if you decided to put all the berries on top. The delicate crumb will squish some when slicing through the top layer of almonds, aka rustic and delicious.
Serve a slices plain, dusted with powdered sugar, or with a large spoonful of crème fraîche. Drizzle on some of the reserve strawberry Chambord juice with torn pieces of fresh basil. Ice cream is a bit too sweet for this cake, I suggest using tangy whipped cream or crème fraîche instead.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Fresh Strawberry Almond Cake
Easy one layer moist fresh strawberry almond cake with raspberry liquor soaked strawberries, almond flour and slices of toasted almonds.
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Equipment
Ingredients
Macerated Strawberries
- 300 grams (1 ½ cups) fresh strawberries, stems removed and cut into 1/2-inch (2 cm) chunks
- 1 tablespoon granulated sugar
- 2 tablespoons Chambord Raspberry Liquer
Cake Batter
- 225 grams (2 cups) pastry flour or all purpose flour , 9-10% protein
- 24 grams (¼ cup) almond meal flour
- 10 grams (2 teaspoons) baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons fresh basil leaves, finely chopped and packed
- 200 grams (1 cup) granulated sugar
- 2 tablespoons fresh lemon zest
- 113 grams (½ cup) unsalted butter, softened
- 100 grams (2 large) large eggs, room temperature
- 2 teaspoons vanilla bean paste
- ½ teaspoon almond extract
- 120 grams (½ cup) crème fraîche, ( or sour cream), room temperature
- 2 teaspoons macerated strawberry liquid
Optional Toppings
- sliced strawberries
- creme fraiche
- vanilla whipped cream
- dusting of powdered sugar
Instructions
Macerated Strawberries
- Rinse strawberries, remove their tops, and cut into 1/2-inch chunks.300 grams fresh strawberries
- Place strawberries in a medium bowl, sprinkle with sugar, and add in the Chambord.1 tablespoon granulated sugar, 2 tablespoons Chambord Raspberry Liquer
- Stir gently with silicone spatula for an even coating.
- Let the strawberries rest for 30-60 minutes, stirring occasionally.
- When ready to add them to the cake batter, strain the syrup and set it aside. Keep the syrup!
Cake Batter
- Preheat your oven to 350°F (180°C) then prepare a 9-inch (22 cm) cake pan or springform pan with non-stick baking spray, lining the bottom with parchment paper.
- Using a medium mixing bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and chopped fresh basil. Set aside.225 grams pastry flour or all purpose flour , 24 grams almond meal flour, 10 grams baking powder, 1/4 teaspoon baking soda, 1 teaspoon fine sea salt, 2 tablespoons fresh basil leaves
- In a large bowl, work the lemon zest into the sugar with a fork or your fingertips. Let it sit a few minutes for the sugar to absorb the lemon oils.200 grams granulated sugar, 2 tablespoons fresh lemon zest
- Using a handheld electric mixer, cream together the lemon sugar and softened butter on medium high speed, until fluffy and pale. About 2 minutes.113 grams unsalted butter
- Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
- Beat the eggs in one at a time until smooth. Mix in the crème fraîche, almond extract, vanilla and 2 teaspoons of the reserved strawberry Chambord syrup.100 grams large eggs, 2 teaspoons vanilla bean paste, ½ teaspoon almond extract, 120 grams crème fraîche, 2 teaspoons macerated strawberry liquid
- Spoon half of the flour mixture into the batter, mixing on low until just combined. Repeat with remaining flour mixture.
- The batter will be very thick, which is needed to support the weight of the fresh strawberry chunks.
- Add half of the strawberries to the batter, gently fold them with a rubber spatula to evenly distribute.
- Transfer the batter to the prepare pan, leveling with an offset spatula.
- Spread the remaining strawberries across the top of the cake, covering with a generous sprinkle of sliced almonds.
- Bake the cake on the middle oven rack at 350°F (180°C) for 10 minutes. Then, reduce the heat to 325°F (160°C) and bake for another 38-40 minutes until the top is set and golden.
- A toothpick inserted into the center should come out with just a few moist crumbs. *If you hit a strawberry with the toothpick it will be jammy, but if the center of the cake seems firm without a wobble, its baked.
- Place the cake pan on a wire rack to cool completely.
- Once cooled remove the cake from the cake pan by carefully inverting it onto a flat tray and then re-inverting onto a serving tray so the cake is right side up. This cake is delicate and tender, so please handle with care. *If you used a spring-form pan, simply remove the collar.
Notes
Storage: This cake is best enjoyed within 1-2 days of baking. Store in an airtight container at room temperature.
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