Nothing spells elegance like a freshly made Strawberry Almond Cream Cake. With its buttery almond-infused base, creamy filling, and the burst of sweetness from ripe strawberries, this dessert is a showstopper. Whether you’re hosting a family gathering or craving a light, refreshing dessert, this cake is bound to impress. Perfectly blending textures and flavors, it’s a treat that speaks of both simplicity and sophistication.
Ingredients
For the Base:
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/2 teaspoon almond extract
For the Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Topping:
- 1 pound (450g) fresh strawberries, hulled and halved
- 1 tablespoon granulated sugar
- 1/4 cup sliced almonds, toasted
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 45 minutes
Instructions
Step 1: Prepare the Base
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- In a mixing bowl, combine the flour, ground almonds, and sugar.
- Add the cubed butter and rub it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles breadcrumbs.
- Mix in the egg yolk and almond extract. Knead gently until the dough comes together.
- Press the dough evenly into the prepared tart pan, ensuring the base and sides are covered.
- Prick the base with a fork and bake for 18-20 minutes, or until lightly golden. Allow it to cool completely.
Step 2: Prepare the Filling
- In a large bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar, vanilla extract, and almond extract. Continue whipping until stiff peaks form.
- Cover the bowl and chill the whipped cream in the refrigerator.
Step 3: Prepare the Topping
- Toss the hulled and halved strawberries with 1 tablespoon of granulated sugar. Let them sit for 10 minutes to release their natural juices.
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
Step 4: Assemble the Cake
- Once the tart base is completely cool, remove it from the tart pan and place it on a serving platter.
- Spread the chilled whipped cream filling evenly over the base.
- Arrange the sugared strawberries on top of the cream in an attractive pattern.
- Sprinkle the toasted almonds over the strawberries.
Step 5: Chill and Serve
- Place the assembled cake in the refrigerator to chill for at least 1 hour. This allows the flavors to meld together beautifully.
- Slice and serve chilled for the best experience. Pair it with a cup of tea or coffee for a delightful treat.
Tips for Success
- Choose Fresh Strawberries: Ensure your strawberries are ripe and sweet for the best flavor.
- Customize the Sweetness: Adjust the sugar in the filling and strawberries to suit your taste.
- Make Ahead: You can prepare the base a day ahead and store it in an airtight container. Assemble the cake on the day of serving for maximum freshness.
This Strawberry Almond Cream Cake is the epitome of dessert perfection. The crisp almond-flavored base complements the light, fluffy cream and juicy strawberries, creating a dessert that’s as delicious as it is beautiful. Perfect for birthdays, anniversaries, or a simple family dessert, this cake is sure to become a favorite. Its effortless elegance and delightful flavors make it a recipe you’ll treasure and share for years to come.