Ingredients (8-inch / 20 cm cake)

For the Almond Cake

  • 1½ cups (190 g) all-purpose flour
  • ½ cup (50 g) almond flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup (120 ml) milk

For the Cream Filling

  • 1½ cups cold heavy whipping cream
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract

For the Strawberry Layer

  • 2 cups fresh strawberries, sliced
  • 1–2 tbsp sugar (optional, for macerating)

👩‍🍳 Instructions

1️⃣ Prepare the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and line two 8-inch cake pans.
  3. Whisk flour, almond flour, baking powder, and salt.
  4. Beat butter and sugar until light and fluffy (3–4 minutes).
  5. Add eggs one at a time. Mix in vanilla and almond extract.
  6. Alternate adding dry ingredients and milk until just combined.
  7. Divide batter evenly and bake 22–28 minutes.
  8. Cool completely.

2️⃣ Make the Cream

Whip heavy cream, powdered sugar, and vanilla until medium peaks form.
Keep chilled until ready to use.

3️⃣ Assemble

  1. Place one cake layer on a plate.
  2. Spread a thick layer of whipped cream.
  3. Add sliced strawberries evenly on top.
  4. Add second cake layer.
  5. Frost top and sides lightly with remaining cream.
  6. Garnish with extra strawberries and toasted almond slices.

✨ Tips for Extra Flavor

  • Brush cake layers lightly with simple syrup for extra moisture.
  • Add a thin layer of strawberry jam under the cream.
  • Toast sliced almonds for better crunch and aroma.

If you’d like, I can also give you:

  • 🎂 A one-layer easy version
  • 🍰 A sponge cake (lighter bakery-style) version
  • 🥥 Dairy-free option
  • 🍓 No-bake strawberry almond dessert