Simple from scratch delicious one bowl Strawberry Almond Cake with Cream cheese frosting. Tastes like a bakery cake and it’s studded with strawberries in the cake. The cake flowers are a perfect touch to celebrate every mom.
“Motherhood is an ultimately complex journey―breathtakingly beautiful and achingly difficult in a single moment.
Mom’s are judged all the time, I am guilty of that too. We are but, just human. We can be hammered into thinking we are just not doing enough: working moms don’t spend enough time with kids, we don’t like to cook, we are not feeding our kids well. You’ve gained weight after the baby, you look so tired, dammit, we’ve given birth to an 8 pound baby!!! The list goes on, the things we are judged for. Most talk about skills, but what about compassion and psychological development?
In the quest for perfectionism, some of us lose sight sometimes. Learning from those experiences helped me let go of my need for perfection so that I could be a happy, healthy mom to my boys. It’s so easy to let the need for perfection take control of your actions and forget to live in the present. Life with children is messy, literally and figuratively. Embracing the imperfection will help you enjoy your time together. You are enough for your kids, and your imperfections are what make you perfect to them!
As moms, We all explore what our own unique paths through motherhood have been while also uniting all mothers with the common ties that bind us. There’s beauty and power in those shadowed parts of a mother. There’s depths and heights that becoming a mother has brought into my life. Mother’s grow up and into themselves along with their children. She does not shy away from the shadows found in becoming a mother and in dancing with them discovers medicine that brings us breadth and scope, not just as mothers but as humans.
Mother’s day is around the corner. To Moms everywhere: YOU are amazing, you are BEAUTIFUL, you are doing the best you can. Give a lot of credit to yourself. To my mom: You have taught me how to be strong, thank you for being you.
Happy Mother’s Day to all moms out there!
Fluffy, moist, studded with strawberries, and easy to whip together, my recipe for this Strawberry Cake will be your new favorite. There is nothing like a freshly home-made cake with lots of sweet creamy frosting.
EASY STRAWBERRY ALMOND CAKE
I love easy simple desserts, not too much fuss and definitely not crazy mixings. Homemade cake has a way of turning even the most routine evening into a joyful mini-event. (There’s cake? It might not have felt like a party before, but it sure does now!)
TIPS AND SUGGESTIONS to make the best strawberry almond cake
- Use fresh strawberries.
- Chop the strawberries and don’t make it mushy.They add just the right amount of flavor and moisture.
- This cake calls for olive oil, but vegetable oil works great.. It adds moisture and makes the texture amazing. (I haven’t tried reducing the oil amount.)
- You can make this into either 2 or 3 layers. It also works well in a 9×13-inch sheet pan as well as cupcakes.
- For a 9×13-inch cake, you may want to reduce the amount of frosting. (I don’t, but I love frosting!)
Cooking times for pan size
- two 9-inches round or 9×9 inch square 28 to 31 minutes
- 7 inch round pan about 45 minutes (this is what I used)
- two 8-inch round or 8×8-inch square 30 to 33 minutes
- three 8-inch round 28 to 30 minutes
- 9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center comes out clean.
This fresh strawberry almond cake with cream cheese frosting is incredibly. Fresh Strawberry Cake with strawberry cream cheese frosting is here to give us a reason to celebrate each and every day. It’s made exclusively from real strawberries (no mixes, gelatin, or artificial food coloring required) and is one of my most treasured dessert recipes.
Mildly Adapted from @natasha’skitchen. If you make this strawberry cake, make sure to tag me #foodfashionparty. Follow me on social channels, @foodfashionparty.
Happy Mother’s Day! Thanks for stopping by.
Asha
- 2 large eggs
- 1 cup (210 grams) granulated sugar
- 1 cup (8 oz) yogurt
- ½ cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups (260 grams) all-purpose flour (*measured correctly)
- ¼ cup almond meal
- 2 tsp baking powder
- 12 oz (450g) strawberries, hulled, quartered
- lemon zest
- 1 cup heavy cream
- ¼ cream cheese
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- In a large bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside. In a small bowl, whisk together the eggs, sugar, yogurt, lemon zest, vanilla and olive oil. . Set aside.
- Slowly add the wet ingredients to the dry, little at a time. Use a spatular.
- Dust ¾ of the strawberries with a tsp of flour and mix it in.
- Pour the batter into your prepared 7 inch round pan and smooth the top. Bake at 350, until a toothpick inserted in the center of the cake comes out clean and the top springs back lightly when touched, about 35-45 minutes. Place the pan on a cooling rack and let the cake cool in the pan completely. Do not be tempted to frost the cake before it is cool, or the frosting will turn into a big melty mess.
- While the cake cools, prepare the frosting:
- In the chilled bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, whip the cold whipping cream, beat on medium speed until smooth and fluffy. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Lastly add in the cream cheese, stopping as soon as the two are fully combined. Don’t overbeat it—once it looks nice and creamy and evenly blended, it’s time to stop.
- Transfer the cake from the pan to a serving plate. Tuck strips of waxed or parchment paper underneath the bottom of the cake to keep the plate clean. Slice in half with a serrated knife. Spread half the frosting generously all over the cake, add a few slices of strawberries, place the other half of the cake, and top with rest of the frosting. tGarnish with fresh berries as desired. Prior to serving, let the cake stand at room temperature for at least 15 minutes. Slice gently with a serrated knife.
TO MAKE AHEAD: Cake layer can be baked 1 day in advance—cool completely then wrap airtight and store at room temperature. Frosting can be prepared 1 day in advance—place in an airtight container in the refrigerator.
TO FREEZE: Fully frosted or unfrosted cake can be frozen for up to 2 months—let thaw overnight in the refrigerator, then bring to room temperature prior to serving.
*To make a 2-layer cake, 3-layer cake, sheet cake, or cupcakes, see notes in the blog post above.
Wow! Such a Beaut!!
Happy Mother’s Day to you my Dear ..and I cannot think of a better to way to celebrate than have a chunk of the cake with mom, over a mug of spiced tea…
there’s no dearth of topics that would ensue….
Awesome beautiful cake and I’m sure its utterly fragrant with all the strawberries and lemon zest…..yummmm
The pictures as usual fabulous dear :))