Ingredients
For the Cake Base
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) sugar
- 1 tsp baking powder
- 1 pinch of salt
- ½ cup (120g) softened butter
- 2 large eggs
- ½ cup (120ml) milk
- 1 tsp vanilla extract
For the Almond Topping
- ½ cup (120g) butter
- ½ cup (100g) sugar
- 2 tbsp honey
- 2 tbsp milk
- 1 ½ cups (120g) sliced almonds
For the Strawberry Cream Filling
- 2 cups (480ml) heavy whipping cream
- 1 cup (240g) mascarpone or cream cheese (softened)
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 2–3 cups fresh diced strawberries
- 2 tbsp strawberry jam (optional, for extra flavor)
HOW TO MAKE THE CAKE (STEP BY STEP)
1. Prepare the cake base
Start by preheating the oven to 350°F (175°C). Line a 9-inch (23 cm) springform pan with parchment paper, especially the bottom. The cake base needs to be soft but firm enough to support the heavy cream layer, so proper preparation is important.
In a mixing bowl, combine the softened butter and sugar. Beat until creamy and pale. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla extract. The mixture may look slightly loose—this is normal.
In a separate bowl, whisk the flour, baking powder, and a pinch of salt. Add the dry ingredients gradually into the wet mixture. Mix until just combined; do not overmix, or the cake may become dense. Pour the batter into the pan and spread evenly.
Bake for 20–25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Set the cake aside to cool completely in the pan.
2. Make the almond honey topping
In a saucepan, melt the butter over medium heat. Add sugar, honey, and milk. Stir well until the mixture is smooth and starts to bubble lightly. Remove from heat and fold in the sliced almonds gently so they stay whole.
Once the almond mixture cools slightly but is still spreadable, pour it over the cooled cake base. Spread it evenly using a spoon or spatula.
Place the cake back in the oven for another 10 minutes. The topping will become caramelized, golden, and beautifully crunchy. Remove and cool completely.
3. Prepare the cream filling
In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix mascarpone (or cream cheese), powdered sugar, and vanilla. Beat until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy cream.
Wash, dry, and dice the strawberries. Fold them into the cream, adding strawberry jam if you want extra fruity sweetness. The cream should be thick, fluffy, and studded with juicy strawberry pieces.
4. Slice the cake and assemble
Once the almond-topped cake is completely cooled, carefully remove it from the springform pan. Using a long serrated knife, slice the cake horizontally into two layers. The top layer has the almond topping; the bottom layer is the cake base.
Place the bottom cake layer back into the springform pan. Spread the strawberry cream mixture evenly over the top, making sure it’s thick and level. Gently place the almond-covered top layer over the cream, pressing lightly but not too hard.
Refrigerate the cake for at least 4 hours, but overnight is even better. This helps the cream set perfectly and makes slicing easier.
5. Serve the cake beautifully
Once chilled, run a knife around the sides of the springform pan and release it. Slice the cake using a sharp serrated knife. Each slice will reveal the stunning layers: golden almond topping, thick fruity cream, and soft cake.
Serve cold. This cake pairs beautifully with tea, coffee, or a light dessert wine.
WHY THIS CAKE IS AMAZING
- The almond topping adds crunch and sweet caramel flavor.
- The cream is light, fresh, and not overly sweet.
- Strawberries give it a fruity pop and beautiful color.
- The cake base is simple, soft, and perfectly balanced with the cream.
- It looks impressive but is actually easy to make.