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Strawberry Cake with Almond Extract

A soft and fluffy strawberry cake recipe made with reduced strawberry puree and almond extract for a rich flavor and tender crumb.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup unsalted butter
  • 1 ¾ cups granulated sugar
  • 5 egg whites
  • ⅓ cup sour cream
  • 2 tsp almond extract
  • ½ cup whole milk
  • ½ cup reduced strawberry puree
  • food coloring optional

Method
 

  1. Blend fresh strawberries into a smooth puree. Cook over low heat until reduced to ½ cup. Cool completely
  2. Preheat oven to 350 degrees Fahrenheit. Grease and line a cake pan
  3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt
  4. In a separate bowl, beat butter and sugar until light and fluffy
  5. Add egg whites one at a time, mixing well after each addition
  6. Mix in sour cream and almond extract until smooth
  7. Add dry ingredients in parts, alternating with milk. Mix gently until just combined
  8. Fold in the cooled strawberry puree evenly into the batter
  9. Pour batter into prepared pan and smooth the top
  10. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean
  11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing

Notes

  • Always reduce the strawberry puree to avoid excess moisture
  • Avoid overmixing to maintain a soft and tender texture
  • Almond extract should be measured carefully due to its strong flavor