A couple years ago Ryan asked me to bake him a simple no frills almond cake for his birthday. A request for a simple unfrosted undecorated cake was a bit disappointing to me, but since it was his birthday I obliged.
And wouldn’t you know, the cake in all of its simplicity was outstanding and it far surpassed any expectations I had for a “plain” cake. I knew it was a cake that I would be making again. So here it is, although this time I did dress it up with some fresh strawberries and mascarpone cream. (Although it’s not quite strawberry season here in Michigan, I couldn’t resist the recent sale I came across on organic strawberries.) Even with the strawberries and cream, it’s still quite beautifully simple and rustic. 
Layered Strawberry Almond Cake with Mascarpone Cream
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Description
A simple, unfrosted almond cake layered with rich mascarpone cream and topped with fresh strawberries, perfect for spring and summer gatherings.
Ingredients
- 1 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 7 ounces almond paste
- 3/4 cup evaporated cane juice sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mascarpone cheese
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 325°F. Butter two 9-inch cake pans. Trace two 9-inch diameter circles out of parchment paper, cut them slightly smaller than outlined, and place them in the bottom of the pans.
- In a medium bowl, whisk together the spelt flour, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat the almond paste and sugar together until well combined. Add the softened butter and continue to beat until light and fluffy. Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a medium bowl, whisk together the mascarpone cheese, honey, and lemon zest until smooth.
- To assemble, place one cake layer on a serving platter. Spread half of the mascarpone cream over the top. Arrange half of the sliced strawberries over the cream.
- Place the second cake layer on top and spread the remaining mascarpone cream over it. Top with the remaining strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
For best results, use fresh, ripe strawberries. The cake can be stored in the refrigerator for up to 3 days. If almond paste is unavailable, you can substitute with marzipan, but reduce the sugar slightly. Allow the cake to chill before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 150
- Fat: 30
- Carbohydrates: 42
- Fiber: 3
- Protein: 7
- Cholesterol: 110
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones for the layered strawberry almond cake?
While fresh strawberries are recommended for their texture and flavor, you can use frozen strawberries if necessary. Just ensure to thaw and drain them well to avoid excess moisture in the cake.
What can I substitute for mascarpone cheese in the cream layer?
If you don’t have mascarpone cheese, you can substitute it with a mixture of cream cheese and heavy cream, blending them together to achieve a similar creamy texture.
How do I ensure the almond cake layers bake evenly?
To ensure even baking, make sure to evenly distribute the batter between the pans and avoid opening the oven door frequently during baking, which can cause temperature fluctuations.
This cake is utterly delightful, and a perfect welcome to spring!