I’ve kind of been obsessed with both almonds and fruit lately.
And desserts. Always desserts.
So as I was scoping out leftovers in the fridge after my family visited and realized that my strawberries were going to go bad soon (NOOOOOO!!!!!), I decided to get a little creative, and I whipped up a strawberry almond bundt cake.
I was so happy with how this cake turned out! I had some left over sour cream, so I decided to add that in to make the cake dense and moist as a bundt cake should be, and the strawberries lend the cake a beautiful juiciness in each bite.
The combination of almond and sweet strawberries with a hint of lemon zest give this cake a lovely, light flavor that is a perfect warm-weather dessert.
For the icing, I opted out of the typical pairing of a bundt and cream cheese frosting (partly because I didn’t have cream cheese), and instead used some leftover heavy whipping cream, a lot of powdered sugar, and another splash of almond extract to make an icing that is complimentary of the cake’s flavors, and not too sweet.
Even without an icing, this cake has a mild sweetness and light taste, and as I sit here writing this post and sipping coffee, I wonder if it might even be acceptable to have a slice for breakfast… it has fruit, after all.
The key to this recipe is slicing the strawberries small enough that they don’t weight the cake down. I sliced my strawberries lengthwise in 4-5 slices (depending on how big the berry was), but you can probably even dice them if you want. You just don’t want big chunks that will saturate the bottom of the cake as it bakes. It is also important to toss the strawberries in flour fold fold them gently into the batter — don’t over mix!
When it’s finished, make sure to store your cake in the fridge, and enjoy!