If you’re on the lookout for a dessert that’s light, flavorful, and simply irresistible, this Strawberry Almond Flour Cake Recipe is here to steal the show. Imagine a moist, tender almond-flavored cake topped with luscious whipped mascarpone cream and vibrant, fresh strawberries—each bite bursting with natural sweetness and a delicate crunch. Whether you’re treating yourself or impressing guests, this recipe strikes the perfect balance between elegance and approachable home baking.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each chosen to build layers of flavor and texture that bring out the best in this cake. From the nutty almond flour to the airy whipped cream, every component plays a vital role in creating a dessert that’s both decadent and light.
- Almond flour (1 ½ cups, 144 g): Provides a moist, tender crumb with a subtly nutty flavor that sets this cake apart.
- Baking powder (½ teaspoon): Helps the cake rise gently for a soft, fluffy texture.
- Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
- Eggs (4 large, separated): Egg yolks enrich the batter while whipped whites add an airy lightness.
- Granulated sugar (¾ cup total): Sweetens the cake and whipped cream just enough to complement the fresh fruit.
- Almond extract (1 teaspoon): Amplifies the almond flavor, making every bite heavenly.
- Vanilla extract (1 teaspoon, divided): Adds depth and a warm aroma to both the cake and the topping.
- Whipping cream (1 cup): Whipped to perfection for a silky, rich topping that melts in your mouth.
- Mascarpone cheese (4 ounces): Adds a creamy, slightly tangy richness to the whipped topping.
- Sliced strawberries: The star of the show on top, providing bright color and fresh juiciness.
How to Make Strawberry Almond Flour Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F. Grab an 8-inch round cake pan, spray it lightly with baking spray, and line the bottom with parchment paper. This simple prep step ensures your cake will release easily after baking. In a small bowl, whisk together the almond flour, baking powder, and salt to combine evenly; this mix forms the dry base of your cake and helps it rise just right.
Step 2: Whip the Egg Whites
Place the egg whites in a clean, dry bowl and beat them until soft peaks form—about two minutes. This frothy, airy mixture will give your cake a delicate lift and wonderfully light texture. Set the whites aside while you prepare the yolk mixture.
Step 3: Mix the Egg Yolks and Sweeteners
In a large bowl, beat the egg yolks with ½ cup of granulated sugar, almond extract, and half a teaspoon of vanilla extract until the mixture is smooth and slightly pale. This process dissolves the sugar, ensuring a sweet, velvety base. Next, stir in the almond flour mixture until completely combined; this batter starts to take shape beautifully here.
Step 4: Fold in the Egg Whites
Carefully fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites gently until no streaks remain. This step is key to preserving the airiness that makes this cake so delightfully soft. Pour your batter into the prepared cake pan, smoothing the top slightly with a spatula.
Step 5: Bake Your Cake
Bake for 25 to 30 minutes, checking for doneness by gently pressing the center—it should feel springy. A toothpick inserted in the middle should come out clean. Once baked, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Cooling thoroughly will make spreading the whipped topping much easier.
Step 6: Prepare the Whipped Topping
In a large bowl, combine the whipping cream, mascarpone cheese, ¼ cup sugar, and the remaining ½ teaspoon vanilla extract. Beat this mixture on high until it thickens and holds its shape, typically around two minutes. This luscious whipped topping is what takes the Strawberry Almond Flour Cake Recipe from amazing to unforgettable.
Step 7: Assemble and Garnish
Spread the whipped mascarpone cream evenly over the cooled cake surface. Then, generously top with fresh, sliced strawberries for that burst of vibrant color and juicy sweetness. Serve right away to enjoy the full freshness and texture contrast.
How to Serve Strawberry Almond Flour Cake Recipe
Garnishes
To make your cake truly special, consider adding a dusting of powdered sugar or a few mint leaves alongside the strawberries. These simple garnishes not only elevate the presentation but also add a subtle flavor twist and a fresh touch that complements the nutty cake beautifully.
Side Dishes
Pair this cake with a light dessert wine, like a Moscato or a sparkling rosé, for an elegant touch. Alternatively, a scoop of vanilla bean ice cream or a dollop of lemon curd can brighten the palate and add a creamy or tangy contrast to the sweet, rich cake.
Creative Ways to Present
Try serving individual slices on decorative plates with a drizzle of strawberry coulis or a sprinkle of toasted almond flakes. For a casual brunch, present the cake alongside fresh berry salad or layered in a trifle dish with additional whipped mascarpone and fruit for a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. This helps maintain its moisture without the cake drying out. Just give it a few minutes to come to room temperature before serving for the best texture.
Freezing
The almond flour cake itself freezes well if wrapped properly in plastic and aluminum foil. Freeze for up to 2 months, but wait to add the whipped mascarpone topping and strawberries until you’re ready to serve to preserve freshness and texture.
Reheating
If you want to enjoy the cake warm, simply thaw it in the fridge overnight and briefly warm slices in a low oven (about 300°F) for 5 to 7 minutes. Avoid microwaving as it might alter the cake’s delicate crumb and melt the topping prematurely.
FAQs
Can I substitute almond flour with regular flour?
This recipe is designed around almond flour to give it that moist, nutty flavor and tender crumb, so substituting with regular flour would change both texture and taste significantly. For best results, stick with almond flour.
Do I have to use mascarpone cheese in the whipped cream?
Mascarpone adds richness and a subtle tang that complements the almonds and strawberries perfectly. While you can substitute with cream cheese or omit it, the texture and flavor will differ slightly.
What if I don’t have almond extract?
If almond extract isn’t available, you can increase the vanilla extract slightly or add a splash of orange blossom water for a unique twist. However, almond extract really enhances the core almond flavor of the cake.
Is this cake gluten-free?
Yes! Using almond flour instead of wheat flour makes this cake naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the mascarpone and whipping cream with coconut cream or a dairy-free whipping alternative. Keep in mind this will alter the flavor somewhat but still yield a delicious dessert.
Final Thoughts
This Strawberry Almond Flour Cake Recipe is such a joy to bake and even more delightful to share with friends and family. Its lightness, combined with the fresh strawberries and creamy topping, makes it a perfect go-to dessert for any occasion. Trust me—you’ll keep coming back to this recipe for its charming simplicity and vibrant flavor that never fails to impress.
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Strawberry Almond Flour Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A light and fluffy Strawberry Almond Flour Cake featuring a moist almond-flavored cake base topped with creamy mascarpone whipped cream and fresh sliced strawberries. This gluten-free dessert is perfect for any occasion, combining nutty almond flour with sweet berries and rich cream for an irresistible treat.
Ingredients
Almond Cake
- 1 ½ cups almond flour (144 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature (whites and yolks separated)
- ½ cup granulated sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Whipped Cream Topping
- 1 cup whipping cream
- 4 ounces mascarpone cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Topping
- Sliced strawberries
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray and line the bottom with parchment paper. Set aside.
- Mix dry ingredients: In a small bowl, whisk together almond flour, baking powder, and salt to combine evenly. Set aside.
- Beat egg whites: Place egg whites in a medium bowl and beat using a hand or stand mixer until soft peaks form, about 2 minutes. Set aside.
- Mix yolks and sugar: In a large bowl, beat egg yolks, ½ cup granulated sugar, almond extract, and ½ teaspoon vanilla extract until smooth, about 1 minute.
- Combine batter: Stir the almond flour mixture into the egg yolk mixture until fully incorporated.
- Fold in egg whites: Gently fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
- Bake the cake: Pour the batter into the prepared pan. Bake for 25 to 30 minutes until the cake is springy to the touch and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then invert the cake to cool completely.
- Prepare whipped cream: In a large bowl, combine whipping cream, mascarpone cheese, ¼ cup sugar, and ½ teaspoon vanilla extract. Beat on high with a hand mixer until the cream thickens and holds its shape, about 2 minutes.
- Assemble the cake: Spread the mascarpone whipped cream evenly over the cooled cake.
- Add topping and serve: Arrange sliced strawberries on top of the whipped cream. Serve immediately for best freshness.
Notes
- Make sure eggs are at room temperature for easier whipping and better volume.
- Be gentle when folding in egg whites to maintain the light texture of the cake.
- Use fresh, ripe strawberries for the best flavor and presentation.
- This cake is best served the day it is made but can be refrigerated for up to 2 days.
- For a dairy-free version, substitute mascarpone and whipping cream with coconut cream.
