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Clean recipe · redcurrantbakery.com

Strawberries and Cream Cake

Light and fluffy almond vanilla cake, with a super simple vanilla whipped cream, and topped with fresh strawberries, this Strawberries & Cream Cake is perfect for spring and summer.

Original recipe: redcurrantbakery.com

Yield:
12 servings
Prep:
30 min
Cook:
30 min
Total:
120 min
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Strawberries and Cream Cake

Ingredients

  1. 160 grams unsalted butter (soft)
  2. 250 grams granulated sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon almond extract
  5. 1/2 teaspoon fine sea salt
  6. 4 eggs (large, room temperature)
  7. 100 grams almond flour (whole or blanched)
  8. 125 grams all purpose flour
  9. 1.5 teaspoons baking powder
  10. 8 ounces cream cheese (cold)
  11. 80 grams granulated sugar
  12. 1 teaspoon vanilla extract
  13. 1/4 teaspoon fine sea salt
  14. 350 grams heavy cream (cold)
  15. 500 grams strawberries (more as needed)

Instructions

  1. Vanilla Cake

    Preheat the oven to 350 F and place a rack in the center of the oven.
  2. Line a 9” metal round pan, springform if you have it, with parchment paper or a baking spray with flour in it.
  3. In the bowl of a stand mixer, add in the butter, sugar, salt, vanilla and almond extracts.
  4. Use the paddle attachment to beat on medium high speed for 2 minutes until light and fluffy.
  5. Add in the eggs, one at a time, mixing completely before adding the next. Scrape the sides and bottom of the bowl in between each egg. After the first two eggs, add in the almond flour and beat until just combined.
  6. Then continue with the remaining two eggs.
  7. Scrape the sides and bottom of the bowl again.
  8. Pour in the all purpose flour and baking powder and mix again on medium speed for about 30 seconds until combined.
  9. Pour the cake batter into the prepared pan and smooth out the top. Sprinkle with the remaining 1 tablespoon of sugar.
  10. Bake in the preheated oven for 25 minutes until golden brown and a toothpick inserted in the center, comes out clean.
  11. Place the baked cake on a wire rack to cool for ten minutes. Then run a knife along the edge between the cake and the pan.
  12. Remove the spring form or tip the cake out of the pan. Leave to cool completely on a piece of parchment paper on a wire rack.

  13. Strawberries & Vanilla Whipped Cream

    In a large mixing bowl or the bowl of a stand mixer, add in the cream cheese, sugar, salt, and vanilla extract.
  14. Whip on medium high speed for one minute until smooth.
  15. Pour in the heavy cream and whip again on medium high speed until medium stiff peaks form. Place in the fridge until ready to assemble.
  16. Rinse the strawberries and dry. Remove the tops and then cut the strawberries in half or dice.
  17. Use a large spoon or spatula to scoop the whipped cream onto the cooled cake. Lay the strawberries down into the whipped cream. You can arrange them however you want or just sprinkle them all over the top!