In Provence, the first strawberries are arriving. Often from nearby fields, they mark the turn into spring more clearly than any date on a calendar. Fine, sun-warmed, and full of scent, they don’t need much handling. This cake is built around that idea.
It is not a sponge and not an icing-heavy gâteau. The almond base gives a naturally tender, slightly dense crumb that holds its shape. The cream is light and minimally structured. The strawberries carry the flavor. The result is a cake that slices cleanly, tastes fresh, and feels closer to a seasonal French dessert than a decorated birthday cake.
Ingredients (serves 8–10)
For the almond cake
• 10½ tablespoons (150 g) butter, melted
• ¾ cup (150 g) sugar
• 3 large eggs
• 1¼ cups (120 g) almond flour
• ⅔ cup (80 g) all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla (or a drop of almond extract)
For the cream (optional, used lightly)
• 7 oz (200 g) mascarpone
• ⅔ cup (150 ml) cold heavy cream
• 1–2 tablespoons powdered sugar
• 1 teaspoon vanilla
Fruit
• 1 to 1¼ pounds (500–600 g) fresh strawberries
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Method
1. Make the cake
Preheat the oven to 340°F (170°C).
Whisk the eggs and sugar until pale and slightly thickened. Add the melted butter and mix to combine.
In a separate bowl, combine almond flour, flour, baking powder, and salt. Fold the dry ingredients into the batter gently, then add the vanilla.
Pour into a 20 cm round pan lined with parchment. Bake for 30–35 minutes, until lightly golden and set in the center.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack and cool completely, at least 1 hour.
2. Prepare the strawberries
Wash and dry them carefully. Hull and halve or quarter most of them. Keep a few whole or neatly cut for the top.
If they are not fully sweet, you can toss them very lightly with a small amount of sugar and let them sit briefly, but this is optional.
3. Make the cream
In a bowl, loosen the mascarpone. Add the cold crème liquide entière, icing sugar, and vanilla.
Whip just until smooth and softly structured. It should hold lightly but remain supple. Do not overwhip.
4. Finish
Add the cream to the top of the cake, smoothing a nice thick layer over the surface. Arrange strawberries in a spiral or pattern that suits you.
Notes
• Bring the strawberries to room temperature before assembling for the best flavor.
• The cake can be baked earlier in the day or the day before. It slices more cleanly once fully cooled.
• Serve at room temperature.
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This is a cake that relies on proportion and restraint. The almond base supports the fruit without competing with it, and the lightness of the finish lets the strawberries remain the focus. It is particularly suited to early spring, when the first berries are worth keeping simple.
Note: the linen featured in these photos is our beautiful Fraises des Bois print.
