There is something undeniably special about a fresh fruit dessert. You know what? It brings a sense of nostalgia that is hard to beat. If you are looking for a dessert that balances sweetness with a light and airy texture, this Strawberry Shortcake Cake is exactly what you need. It is not your heavy, traditional cake. Instead, it uses almond flour and whipped egg whites to create a cloud like consistency that melts in your mouth.
Honestly, this recipe is a lifesaver when you want something impressive but do not want to spend hours in the kitchen. The combination of nutty almond flavor with the tartness of berries and tangy Greek yogurt frosting is refreshing. Plus, it fits right into that lovely Strawberry Shortcake Aesthetic that is so popular right now. It looks effortless yet chic.
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Why You’ll Love This Recipe
Here is the thing about this cake. It manages to be comforting and elegant at the same time. You do not need professional skills to get a bakery quality result.
- Light and Airy Texture: Thanks to the separated eggs and almond flour, every bite feels soft and delicate.
- Fresh Flavors: The use of fresh berries and Greek yogurt makes this taste bright and real, not overly sugary.
- Gluten Free Friendly: Since we use almond flour, this Strawberry Shortcake Cake is naturally gluten free without needing strange blends.
- Simple Ingredients: You likely have most of these items in your pantry or fridge right now.
- Customizable: You can switch up the fruit or the yogurt base to suit your specific cravings.
Whether you are hosting a brunch or just want a sweet treat for the family, this cake delivers. It is also a fantastic base if you are playing around with Strawberry Cake Decorations for a party. The pale cake contrasting with red berries is just beautiful.
Ingredients
The beauty of this recipe lies in its simplicity. You do not need a long list of processed items. We focus on whole, fresh ingredients to get that amazing flavor profile.
For the Almond Cake
- 5 eggs, separated and at room temperature (this is crucial for volume)
- ¾ cup raw sugar, divided (refer to tips for swaps)
- 2 to 3 Tablespoons mashed berries (raspberries, strawberries, or blackberries work well)
- 1 Tablespoon Greek yogurt (optional, but adds moisture)
- 1 ½ cup blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon of kosher salt
For the Yogurt Frosting
- 1 cup plain 2% or 5% Greek yogurt
- 1 Tablespoon unsalted butter or refined coconut oil (softened)
- ½ cup powdered sugar or sugar free powdered sugar
- 2 Tablespoons strawberry preserves or a ½ teaspoon of natural food coloring (boosts that Strawberry Theme Cake look)
- Sliced strawberries, raspberries, or blackberries for topping
- Additional powdered sugar for dusting
Step-By-Step Instructions
Making this cake is a gentle process. It is about keeping the air in the batter so it rises beautifully. Follow these steps closely for the best results.
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350F. You want it nice and hot before the batter goes in. Grease an 8 inch springform cake tin thoroughly. Line the bottom with parchment paper to ensure easy removal later. Set this aside for now.
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl. Beat together the egg yolks, ⅓ cup of the sugar, and your mashed berries. You want this mixture to be completely smooth. The berries add a lovely natural color and hint of flavor that supports the overall Strawberry Cake Design.
Step 3: Incorporate Almond Flour
In a separate small bowl, whisk or sift together the almond flour and baking powder. This removes lumps. Gently combine this dry mix with your egg yolk mixture until a thick batter forms. Set this aside.
Step 4: Whip the Egg Whites
In a clean mixing bowl or stand mixer, add the egg whites. Whisk them on medium high speed until stiff peaks form. This usually takes about 2 to 3 minutes. This step is the secret to the volume of your Strawberry Shortcake Cake.
Step 5: Add Sugar and Stabilizers
Gradually add the remaining ½ cup of sugar, one Tablespoon at a time. Let the batter combine for 15 to 20 seconds between additions. Repeat until all sugar is gone. The whites should look stiff and glossy. Scrape down the bowl, then add the vinegar, vanilla, and salt. Mix on medium high for another 1 to 2 minutes until fully glossy.
Step 6: Fold and Bake
Gently fold your thick almond flour mixture into the fluffy egg whites. Do this carefully to keep the air bubbles intact. Pour the batter into your lined tin. Bake on the center rack for 20 minutes. Rotate the pan, then bake for another 8 to 12 minutes. The center should come out clean with a toothpick. If it is not done after 30 minutes, cover with foil and bake for 5 more minutes.
Step 7: Make the Frosting
While the cake cools on a rack, prepare the frosting. Place the yogurt and softened butter in a bowl and beat them together. Slowly add the powdered sugar, food coloring, preserves, and any extract you like. Beat until fluffy, then keep it in the fridge until you are ready.
Step 8: Assemble and Serve
Once the cake is fully cool, run a knife around the edges to release it from the ring. Remove the springform side. Spread the icing evenly over the top. Now comes the fun part with Strawberry Cake Decorations. Garnish generously with sliced berries and a dusting of powdered sugar.
How To Store Leftovers
If you manage to have leftovers, you are lucky! This cake stores surprisingly well, though it is best eaten fresh.
Because of the yogurt frosting, you should store this cake in the refrigerator. Place it in an airtight container or cover it loosely with plastic wrap. It will stay fresh for up to 3 days. The almond flour helps it retain moisture, so it won’t dry out as quickly as regular sponge cake.
For freezing, it is best to freeze the cake layers without the frosting. Wrap the cooled cake tightly in plastic wrap and then foil. It can freeze for up to a month. Thaw it in the fridge overnight before adding your fresh frosting and berries.
Tips
Want to ensure your Strawberry Shortcake Cake turns out amazing every single time? Here are a few pointers to keep in mind.
- Egg Temperature: It is much easier to separate eggs when they are cold. However, egg whites whip up to a greater volume when they are at room temperature. Separate them straight from the fridge, then let them sit on the counter for 30 minutes.
- Gentle Folding: When combining the almond mixture with the egg whites, use a spatula and a folding motion. Do not stir vigorously. You want to preserve those air bubbles for a light cake.
- Altitude Adjustment: If you live in a dry climate or at a high altitude, moisture evaporates faster. Mix an additional Tablespoon of Greek yogurt or sour cream into the egg yolk mixture to keep things moist.
- Double the Frosting: The standard recipe makes enough for a nice top layer. If you want to slice the cake in half and fill the middle, or cover the sides completely, you should double the frosting ingredients.
- Sugar Swaps: You can use baking stevia or monk fruit sweetener instead of raw sugar if you want to reduce calories. Just know that the texture might vary slightly.
Conclusion
This Strawberry Shortcake Cake is a delightful twist on a classic dessert. It brings together the wholesome nuttiness of almond flour with the bright, tangy zest of fresh berries and yogurt. It is the kind of recipe that makes you feel good about having a second slice.
Whether you are planning a Strawberry Theme Cake for a birthday or just want a simple weekend baking project, this recipe fits the bill. The visuals are stunning, fitting that trendy Strawberry Shortcake Aesthetic perfectly. Give it a try, and enjoy the fresh, sweet flavors of the season right in your own kitchen.
FAQ
Can I use frozen berries for this cake?
Fresh berries are best for the topping because they hold their shape and look better for your Strawberry Cake Decorations. However, for the mashed berries inside the cake batter, you can use frozen ones. Just make sure to thaw and drain them well so you do not add too much liquid to the batter.
Is this cake completely dairy free?
The cake base itself can be dairy free if you skip the optional yogurt or use a dairy free alternative. For the frosting, you would need to use a thick dairy free yogurt and coconut oil instead of butter. Just ensure your yogurt is thick enough to hold its shape.
Can I make this into cupcakes?
Yes, you can adapt this Strawberry Shortcake Cake recipe for cupcakes. You will need to reduce the baking time significantly. Start checking them around 12 to 15 minutes. They should spring back when touched gently.
Why did my cake sink in the middle?
Sinking usually happens if the oven door was opened too early or if the egg whites were not whipped enough. It can also happen if you folded the batter too roughly and knocked the air out. Be patient and gentle during the process.
Strawberry Shortcake Cake
This light and airy Strawberry Shortcake Cake features nutty almond flour, whipped egg whites, fresh berries, and a tangy Greek yogurt frosting for a delightful dessert.
Requirements
Ingredients
Instructions
- Start by preheating your oven to 350F. Grease an 8 inch springform cake tin thoroughly. Line the bottom with parchment paper to ensure easy removal later. Set this aside for now.
- Grab a large mixing bowl. Beat together the egg yolks, ⅓ cup of the raw sugar, and your mashed berries. You want this mixture to be completely smooth. The berries add a lovely natural color and hint of flavor that supports the overall Strawberry Cake Design.
- In a separate small bowl, whisk or sift together the almond flour and baking powder. This removes lumps. Gently combine this dry mix with your egg yolk mixture until a thick batter forms. Set this aside.
- In a clean mixing bowl or stand mixer, add the egg whites. Whisk them on medium high speed until stiff peaks form. This usually takes about 2 to 3 minutes. This step is the secret to the volume of your Strawberry Shortcake Cake.
- Gradually add the remaining ½ cup of sugar, one Tablespoon at a time. Let the batter combine for 15 to 20 seconds between additions. Repeat until all sugar is gone. The whites should look stiff and glossy. Scrape down the bowl, then add the vinegar, vanilla, and salt. Mix on medium high for another 1 to 2 minutes until fully glossy.
- Gently fold your thick almond flour mixture into the fluffy egg whites. Do this carefully to keep the air bubbles intact. Pour the batter into your lined tin. Bake on the center rack for 20 minutes. Rotate the pan, then bake for another 8 to 12 minutes. The center should come out clean with a toothpick. If it is not done after 30 minutes, cover with foil and bake for 5 more minutes.
- While the cake cools on a rack, prepare the frosting. Place the yogurt and softened butter in a bowl and beat them together. Slowly add the powdered sugar, food coloring, preserves, and any extract you like. Beat until fluffy, then keep it in the fridge until you are ready.
- Once the cake is fully cool, run a knife around the edges to release it from the ring. Remove the springform side. Spread the icing evenly over the top. Now comes the fun part with Strawberry Cake Decorations. Garnish generously with sliced strawberries and a dusting of powdered sugar.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
Nutrition
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