🔥 Featured Remote Opportunity

Get Paid $25–$50/hr Just Replying to Messages

Explore flexible online chat opportunities paying $25–$50/hr — no phone calls and no experience required.

  • ⚡ Start immediately if qualified
  • 💬 Reply to messages online
  • ⏰ Choose flexible hours
  • 🏠 Work remotely from home
See Available Chat Positions →

⏱ Takes under 60 seconds • Availability updates daily

🎁 TEMU $0 KITCHEN GIFTS

6 Kitchen Finds You May Be Able to Get for $0

Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.

🎁 $0 gift availability may vary. Offers shown are for eligible Temu app users with qualifying orders. Tap a product to see current eligibility, pricing and terms.
Affiliate disclosure: We may earn a commission when you use links on this page.

Strawberry Cream Layer Cake with Almond Crust

Strawberry Cream Layer Cake with Almond Crust

Strawberry Cream Layer Cake with Almond Crust is a delightful dessert that combines the sweetness of fresh strawberries with a light, creamy texture. The almond crust adds a nutty flavor that complements the strawberries perfectly, making it an ideal treat for summer gatherings or celebrations. This cake not only looks stunning but also delivers on taste, ensuring it will be the star of any dessert table.

Why You’ll Love This Recipe

This Strawberry Cream Layer Cake is perfect for those who crave a refreshing and visually appealing dessert. It’s a great way to showcase seasonal strawberries and offers a delightful balance of flavors and textures.

  • Light and airy strawberry mousse layers.
  • Creamy whipped topping adds richness.
  • Nutty almond crust provides a satisfying crunch.
  • Perfect for summer parties and gatherings.
  • Visually stunning presentation with fresh strawberries on top.

Ingredients

  • 1 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, divided
  • 1/4 cup powdered sugar
  • 1 cup fresh strawberries, pureed
  • 1 tablespoon gelatin powder
  • 3 tablespoons cold water
  • 1/4 cup granulated sugar (for the mousse)
  • 1 cup fresh strawberries, sliced (for topping)

How to Make Strawberry Cream Layer Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, combine the almond flour, granulated sugar, melted butter, and vanilla extract. Mix until well combined. Press the mixture firmly into the bottom of the prepared cake pan.
  3. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely in the pan.
  4. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to soften.
  5. In a saucepan over low heat, warm the strawberry puree and add the softened gelatin. Stir until the gelatin is completely dissolved. Remove from heat and let it cool slightly.
  6. In a large mixing bowl, whip 1 cup of heavy cream with the powdered sugar until soft peaks form. Gently fold in the cooled strawberry mixture until well combined.
  7. Pour half of the strawberry mousse over the cooled almond crust and spread evenly. Refrigerate for about 30 minutes to set.
  8. Once the first layer is set, pour the remaining mousse over it and spread evenly. Refrigerate for an additional 1-2 hours until fully set.
  9. Before serving, whip the remaining 1/2 cup of heavy cream until soft peaks form. Spread the whipped cream over the top of the cake and decorate with sliced strawberries.
  10. Carefully remove the cake from the pan, slice, and serve chilled.

Tips for the Best Results

Make sure to let the gelatin mixture cool before adding it to the whipped cream to maintain the fluffy texture. Additionally, be gentle when folding the strawberry puree into the whipped cream to keep the mixture light and airy.

Easy Variations

  • Substitute the almond flour with gluten-free flour for a gluten-free version.
  • Add a layer of lemon curd between the mousse layers for a zesty twist.
  • Incorporate other fruits like raspberries or blueberries for added flavor.
  • Use a mix of whipped cream and Greek yogurt for a lighter topping.

What to Serve With It

  • A scoop of vanilla ice cream.
  • A glass of sparkling lemonade.
  • Fresh mint leaves for garnish.
  • A drizzle of chocolate sauce for added indulgence.

Storage and Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold and does not require reheating.

Recipe Card

Recipe Name: Strawberry Cream Layer Cake with Almond Crust
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes (including chilling time)
Yield/Servings: 8 servings
Ingredients:

  • 1 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, divided
  • 1/4 cup powdered sugar
  • 1 cup fresh strawberries, pureed
  • 1 tablespoon gelatin powder
  • 3 tablespoons cold water
  • 1/4 cup granulated sugar (for the mousse)
  • 1 cup fresh strawberries, sliced (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare a cake pan.
  2. Mix almond flour, sugar, butter, and vanilla; press into the pan.
  3. Bake for 10-12 minutes and cool.
  4. Soften gelatin in cold water.
  5. Dissolve gelatin in warmed strawberry puree, then cool.
  6. Whip cream with powdered sugar; fold in strawberry mixture.
  7. Layer half the mousse on the crust, chill for 30 minutes.
  8. Add the remaining mousse, chill for 1-2 hours.
  9. Top with whipped cream and fresh strawberries before serving.
  10. Slice and enjoy!

Notes: Keep the cake refrigerated and serve cold for the best flavor and texture.

Related Posts

Scroll to Top