👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, then line the bottom with parchment paper.
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2
In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (3-4 minutes).
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3
Beat in eggs one at a time, incorporating fully after each addition. Stir in vanilla extract and almond extract.
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4
In a separate medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with dry ingredients, mixing on low speed until just combined. Do not overmix.
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6
In a small bowl, gently toss the quartered fresh strawberries with 2 tbsp granulated sugar and lemon juice.
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7
Pour about half of the cake batter into the prepared pan, spreading evenly. Arrange half of the sugared strawberries over the batter.
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8
Carefully spoon the remaining batter over the strawberries, gently spreading to cover. Scatter the remaining strawberries on top of the batter.
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9
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
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10
Cool in the pan on a wire rack for 15 minutes. Carefully remove the sides of the springform pan and let cool completely on the wire rack. Dust generously with powdered sugar before serving.
💡 Notes
Ensure all cold ingredients (butter, eggs, milk) are at room temperature for the best cake texture. This cake is best served at room temperature and can be stored in an airtight container for 2-3 days, or refrigerated for up to 4-5 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
6g
Total Fat
20g
Saturated Fat
11g
Carbs
45g
Fiber
2g
Sugar
30g
Sodium
180mg
Cholesterol
80mg
