Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp sliced almonds (toasted)
  • 1 quart fresh strawberries (hulled and sliced)
  • 2 cups all purpose flour (plus 1 tsp)
  • 1 cup granulated sugar (plus 1 Tbsp for the top)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp allspice or nutmeg
  • 1 8 oz sour cream
  • 1/2 cup salted butter (melted)
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 Tbsp heavy cream (additional as needed to thin)
  • 1/4 tsp almond extract (or vanilla)

Instruction

  • Preheat the oven to 350°F. Spray a 9 inch springform pan, deep 9 inch cake pan or a square 8 x 8 inch pan with baking spray or butter and flour. Set aside.
  • Spread almonds on a baking sheet. Toast for 4-6 minutes, then set aside to cool.
  • To make the batter: In a medium size mixing bowl, use a whisk to sift together flour, 1 cup sugar, baking powder, salt and allspice.
  • In a separate bowl, whisk together sour cream, butter, eggs, vanilla and almond extract.
  • Add wet to the dry and mix by hand until fully moistened. Toss sliced strawberries with 1 tsp flour.
  • Spread 1/2 batter in pan, arrange 1/2 strawberries over batter. Spread strawberries with batter and arrange remaining strawberry slices on top. Sprinkle with reserved 1 Tbsp sugar.
  • Bake for 1 hour OR until a toothpick inserted into the center comes back clean. Check it at 45 minutes and lay foil on top to prevent over browning. Cool in the pan on a baking rack.
  • To glaze: In a small bowl, whisk together powdered sugar, cream and almond flavoring until smooth. Add additional cream, as needed to thin, if desired. Drizzle over cooled cake and sprinkle with toasted almonds.
  • Cut into wedges and enjoy. Store leftovers in an airtight container chilled.