Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Make Cake Layers:
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then almond extract.
- Alternate adding flour mixture and milk, mixing until smooth.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Prepare Cream Filling:
- Beat cream cheese with powdered sugar, vanilla, and almond extract until smooth.
- In a separate bowl, whip heavy cream to soft peaks, then fold into cream cheese mixture.
- Assemble Cake:
- Place one cake layer on a serving plate, spread half of the cream filling on top.
- Layer with sliced strawberries.
- Place second cake layer on top, spread remaining cream, and decorate with strawberries and toasted almonds.
- Chill & Serve:
- Refrigerate 1–2 hours for best results. Slice and serve chilled.
💡 Tips & Variations:
- Substitute almond extract with vanilla if preferred.
- For extra crunch, sprinkle some crushed graham crackers or almond brittle between layers.
- Use fresh raspberries or blueberries instead of strawberries for a fruity twist.
If you like, I can also give you a shortcut 1-bowl version of this cake that’s just as creamy and delicious but faster to make.
Do you want me to do that?
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