Bye, Bye Strawberries *sniff sniff*


I’m quite sad.

Here in Northwest Indiana, our local strawberry season has wrapped up. By wrapped up I mean OH MY GOD THERE ARE NO MORE FRESH BERRIES!!!!

Lucky for me, I was able to freeze several gallon bags, but frozen berries are nothing like biting into a red, ripe…*mouth watering*…sweet, juicy strawberry.

My, my, my.

Oh well…it was bound to happen, just as it does every year. It’s not like I can’t get fresh strawberries at the grocery store. I just can’t get fresh LOCAL berries there. *sad trombone* Fortunately, I took advantage of those local berries as often as possible. Pie, jam, scones; we ate our fair share. Towards the end of our berry bounty, I came across a recipe for almond cake with strawberries from the 2013 June/July issue of Family Fun. (*shrug* one of those mystery magazine subscriptions that just “shows up.”) Well, I love almond and I have berries to use up, so why not?

Best. Cake. Ever.

Seriously. My husband and son both agreed that it was their new favorite. Now, when you glance through the ingredients, you’ll notice the cake contains almond paste. This is something I would normally use (unless I could find an organic version, which I’ll be looking for.) Although, I had a can in the pantry and this was the perfect time to use it up.

I’m so glad I did.

Just look. almondcake

Almond Cake with Strawberries
"A fruit topped dessert makes a gorgeous centerpiece for a 4th of July gather. Almond paste gives this cake a dense, nutty richness and the hint of balsamic vinegar adds a special sparkle tot he sweet strawberries."
  • ¾ c. Pure Cane Sugar
  • 8 oz. Almond paste
  • ½ c. Unsalted organic butter, softened
  • Zest of one organic orange
  • 1 t. Vanilla
  • 3 Eggs
  • ½ c. Unbleached flour
  • 1 t. Baking powder
  • ¼ t. Sea Salt
  • 2 c. Sliced strawberries
  • 2 TB Honey
  • 2 t. Balsamic vinegar
  • Confectioners' sugar for dusting
  1. Heat the oven to 350. butter a 9 x 2 round cake pan. Line the pan with a piece of parchment paper cut to fit the bottom and butter and flour the paper.
  2. Place the sugar and almond paste in a food processor and pulse until it's blended, about 40 seconds. Add teh butter, zest adn vanilla extract and pulse until smooth, about 40 seconds. With the processor running, add the eggs one at a time. Remove the lid and add the flour, baking powder, and salt, then pulse a few more times, just until blended, about 15 seconds. Scrape the batter into the prepared pan and smooth the top.
  3. Bake the cake until golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. meanwhile, place the berries, honey and vinegar in a medium bowl and stir to combine. Refrigerate for at least one hour or until the berries are juicy (this is called macerating.)
  4. Cool the pan on a wire rack for 30 minutes, then loosen the cake's sides with a knife, invert it onto a serving plate, and peel off the parchment. Serve the cake dusted with confectioners' sugar and topped with the berries.
12 servings - 270 cal per serving - 15 g fat - 31 g carbs - 2 g fiber


If you need a great dessert for your Fourth of July celebration…just add blueberries to the topping! Hope you all have a tasty holiday weekend!

One Response to Bye, Bye Strawberries *sniff sniff*
  1. Melva
    September 20, 2014 | 10:57 PM

    Hey this is kinda of off topic but I was wanting to know if blogs use WYSIWYG editors or if
    you have to manually code with HTML. I’m starting a blog soon but have no coding know-how so I wanted to get guidance from someone with experience.
    Any help would be greatly appreciated!

Leave a Reply to Melva

Wanting to leave an <em>phasis on your comment?

Rate this recipe: