I love strawberries and cream. In fact, I can’t eat strawberries without cream – it just feels wrong. So I put them in a cake.
1 stick unsalted butter, room temperature
1 1/2 cups all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1 tsp salt
1 cup sugar
2 large eggs
2 large egg yolks
1 teaspoon pure almond extract (separated)
1/2 cup milk (whole or 2%)
1 pound strawberries, washed and thinly sliced (I sprinkled a little sugar on them as well).
1 1/2 cups heavy cream
Paring knife for strawberries
Sharp knife, at least 8 inches long (to cut the cake in half, lengthwise)
1 8-inch round springform baking pan (buttered and floured!)
Preheat oven to 350 degrees.
In a large bowl, whisk together the flours, baking powder, and salt.
In another bowl, with a mixer (this is where a KitchenAid is handy) mix together sugar, and add one egg/egg yolk at a time until fully mixed. Add the almond extract. Then add the milk and flour mixture, one cup (each) at a time, until it is just blended. Don’t over mix; your cake won’t rise and will end up hard as a rock. Keep it light and fluffy.
Pour the batter into your floured and buttered pan and place in the center of the oven.
In the meantime, pour the heavy cream and the other 1/2 teaspoon of almond extract into a mixing bowl and mix – for several minutes, until it turns into whip cream. Set aside.
When the cake is baked, about 30-35 minutes later (and your toothpick comes out clean), let it cool completely. Release it from the springform pan and, while gently holding it in place, cut the cake in half lengthwise. VERY carefully, remove the top half and set aside….I used a wide spatula to help so it didn’t break.
Spread half the whipped cream and strawberries on top of the bottom half of the cake, leaving an inch all around the sides. Add the top half of the cake and spread the remaining whipped cream and strawberries on the top, arranging the fruit as you wish. Refrigerate before serving. Serves 6-8.