Are you ready for the cake to end all cakes? Because it’s about to happen with this one! Plus, for everyone that is asking for GF recipes... here you go! A super light Almond Cake with Strawberries on top!
Table of Contents
Why I Love This Recipe
Typically I leave the GF baking to Heather who is also happens to be one of my favorite humans on this planet and my go-to for all things allergy free but it's Mother's day this weekend and I thought I'd roll out something special in honor of my mama. Mama Dalkin!! Love her! Today I'm celebrating her because she deserves it! Not only is she an incredible mom, but she puts up with my 2903482394 phone calls a day just to say hi, she's always is there when I need a shoulder to cry on, is hands down my best friend and the one I can always count on for everything. So naturally I'm saying thank you for everything with food - it's how I best express my love. We're diving head first into an Almond Cake with sugar drenched strawberries on top! Pure brilliance if you ask me.
Be warned... make sure you have at least six people over to share it with, otherwise I can’t be blamed for consuming the entire thing by oneself (not that I speak from experience or anything like that!). This cake is like a giant gluten-free strawberry shortcake and is that good.
Ingredients & Substitutions
For the Cake:
- Almond Flour
- Eggs
- Lemon
- Orange Blossom Water
- White Sugar
- Baking Powder
- Salt
For the Topping:
- Fresh Strawberries
- White Sugar
For the Whipped Cream:
- Heavy Cream
- Powdered Sugar
*For a full list of ingredients and instructions please see recipe card below.
How to Make Almond Cake with Strawberries
Step 1: Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet. Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
Step 2: In a large bowl, beat together egg yolks, lemon zest, orange blossom water and ¼ cup sugar until smooth.
Step 3: In a separate bowl whisk together the almond flour and baking powder.
Step 4: Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
Step 5: In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt.
Step 6: Slowly add the remaining ¼ cup of white sugar to the egg whites and continue to beat until soft peaks form.
Step 7: Fold egg whites into the almond mixture ½ cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy.
Step 8: Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
Step 9: While the cake is baking, mix together the sliced strawberries and ⅓ cup of white sugar. Let the strawberries marinate for 30-45 minutes until a strawberry syrup has formed.
Step 10: Make the whipped cream. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Step 11: Remove the spring-form pan from the oven and let cool before removing the cake from the pan. Transfer the cake to a serving dish. Once cooled top the almond cake with the entire strawberry mixture letting the strawberry syrup run down the sides of the cake. Sprinkle the slivered almonds on top and serve immediately.
How to Store Almond Cake with Strawberries
Recommend storing this cake (without the toppings and whipped cream) in a cool place in your kitchen in an airtight container for a few days. If you have added the toppings, you can store it in the refrigerator for 3-4 days and optionally take it out 15-20 minutes before eating based on your preference.
How to Freeze Almond Cake with Strawberries
This cake freezes well, wrap tightly in cling wrap and freeze for up to three months. To thaw, you can place it outside for three to four hours till it is completely thawed.
Tips & Tricks
You can make the cake ahead, as well as the strawberries. Then when it's dessert time with guests you can quickly whip the cream and assemble.
FAQs
Can I use fresh strawberries instead?
Certainly, you can!
Can I double this recipe?
Yes! You can make a larger batch of this recipe, as long as you divide it into the appropriate number of pans for the right thickness and bake time. So if you double it, just divide equally between two pans.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Gluten-Free Almond Cake with Strawberries
Ingredients
For the Cake
- 1 ½ cup almond flour
- 4 eggs separated
- 1 lemon zested
- ¼ teaspoon orange blossom water optional
- ½ cup white sugar divided
- 1 teaspoon baking powder
- Pinch of salt
For the Topping
- 16 ounces fresh strawberries sliced
- ⅓ cup white sugar
For the whipped cream
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet.
- Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
- In a large bowl, beat together egg yolks, lemon zest, orange blossom water and ¼ cup sugar until smooth.
- In a separate bowl whisk together the almond flour and baking powder. Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
- In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt. Slowly add the remaining ¼ cup of white sugar to the egg whites and continue to beat until soft peaks form.
- Fold egg whites into the almond mixture ½ cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy. Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
- While the cake is baking, mix together the sliced strawberries and ⅓ cup of white sugar. Let the strawberries marinate for 30-45 minutes until a strawberry syrup has formed.
- Make the whipped cream. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill.
- Remove the spring-form pan from the oven and let cool before removing the cake from the pan. Transfer the cake to a serving dish. Once cooled top the almond cake with the entire strawberry mixture letting the strawberry syrup run down the sides of the cake. Sprinkle the slivered almonds on top and serve immediately.
I dont have much experience with almond flour, but I made this for a friend of mine who is gf and it was a hit! The best part is when the cake gets soaked with the syrup and whipped cream!
Beautiful looking cake but instructions don't say what to do with the prepared whipped topping. Photos show whipped topping on top of cake UNDER the strawberries... is that what was intended? If so, the strawberry syrup won't run down the sides if the cake. Please clarify. Thanks.
it's intended to be served the way it was photographed. The strawberry syrup does run down the sides a bit, but it's soaked up into the cake!
How would this cake be with halved prune plums placed on top (8-10 halves) before baking? And can vanilla and (a little) almond extract sub for the orange blossom water?
yes to vanilla and almond extract! no problem. And I bet it would be great with plums!
I made this delicious cake for a spring brunch. It was a huge hit!
Almond. Gluten Free. Strawberries. Yes please!
This looks stunning, perfect for spring, will definitely try it!
IT LOOKS DELICIOUS
what am I missing ? I do not see the ingredients for the vanilla whip,
Thanks
good call!! just fixed it
GAHHH!! It's just gorgeous! I bet I would eat the whole thing!