Strawberry Almond Cake
This strawberry almond cake is a gluten free cake that is perfect for Spring and Summer. It's made with local fresh strawberries that pair perfectly with almond flour and almond extract. It has a sweet yet tart flavor and comes together in under 40 minutes!
Equipment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 6 egg whites room temperature
- 6 egg yolks room temperature
- 230 grams almond flour blanched super-fine
- 150 grams granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 teaspoon almond extract
- 140 grams strawberries washed, hulled, and cut in quarters
- 40 grams sliced almonds
- 2 teaspoon powdered sugar optional for dusting
Instructions
- Preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside.
- In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Set aside.6 egg whites
- In a separate large mixing bowl, beat the egg yolks, almond flour, sugar, salt, vanilla, and almond extract together on medium-low speed. The batter will be stiff.6 egg yolks, 230 grams almond flour, 150 grams granulated sugar, ½ teaspoon salt, ½ teaspoon vanilla extract, 2 teaspoon almond extract
- Beat in the whipped egg whites on low speed in 3 additions. When a few white streaks are left, switch to a rubber spatula and fold until the streaks disappear.
- Pour the cake batter into your prepared pan. Place the strawberries on top of the batter and sprinkle with sliced almonds.140 grams strawberries, 40 grams sliced almonds
- Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cake from the oven. Let cool in the pan for about 10 minutes, then run a knife or offset spatula around the edges to loosen the sides of the pan. Remove the ring of the springform pan and let the cake cool completely before serving.
- Once cool, dust the cake with powdered sugar, slice, and enjoy!2 teaspoon powdered sugar
Notes
Carefully separate the egg whites from the yolks. If you get yolk in the whites, they won't whip up properly.
Let the cake cool completely before adding toppings. I recommend whipped cream and more fresh strawberries.
Storage: Store in a large airtight container in the refrigerator for up to 1 week. Let sit on the counter for 30 minutes to warm before eating.
Freezing: Slice the cake and wrap each piece in plastic wrap. Place them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before eating.
Nutrition
Serving: 1sliceCalories: 263.9kcalCarbohydrates: 22.8gProtein: 9.5gFat: 16.4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gTrans Fat: 0.001gCholesterol: 116.6mgSodium: 151.8mgPotassium: 93.7mgFiber: 3.2gSugar: 17.3gVitamin A: 157.5IUVitamin C: 8.2mgCalcium: 76.8mgIron: 1.4mg
Tried this recipe?Let us know how it was!