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1. Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
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2. In a large bowl, whisk together the almond flour, tapioca starch, baking powder, and fine sea salt until well combined and no lumps remain.
3 cup Almond flour,
0.2 cup Tapioca starch,
2 tsp Baking powder,
0.5 tsp Fine sea salt
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3. Using a stand mixer or hand mixer, beat the butter and granulated sugar together on medium-high speed for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the almond extract and vanilla extract.
150 g Unsalted butter,
200 g Granulated sugar,
4 piece Eggs,
1 tsp Pure almond extract,
1 tsp Pure vanilla extract
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4. With the mixer on low, add the dry flour mixture in two additions alternating with the milk, mixing just until a smooth batter forms — do not overmix.
0.2 cup Whole milk
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5. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28–32 minutes until the cakes are golden, the edges pull away slightly from the pan, and a toothpick inserted in the centre comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
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6. Hull and slice most of the strawberries, reserving 8–10 of the prettiest whole ones for decorating the top. Toss the sliced strawberries with the granulated sugar for macerating and let them sit for at least 20 minutes until juicy. Drain off the excess liquid before using.
700 g Fresh strawberries,
2 tbsp Granulated sugar (for macerating)
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7. In a chilled mixing bowl, beat the cream cheese on medium speed until completely smooth. Add the powdered sugar and mix until combined. With the mixer running on medium-high, slowly pour in the heavy whipping cream and beat until stiff, stable peaks form — the frosting should hold its shape firmly. Be careful not to overwhip.
2.5 cup Heavy whipping cream,
0.3 cup Powdered sugar,
115 g Cream cheese
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8. Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of whipped frosting over the top, then scatter the drained macerated strawberry slices evenly across the frosting.
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9. Place the second cake layer on top and press gently. Apply the remaining frosting to the top and sides of the cake, smoothing it with a spatula for a clean finish or leaving it swooped and rustic for a relaxed look.
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10. Arrange the reserved whole strawberries decoratively on top of the cake and scatter sliced almonds around the edges or along the top border. Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set. Slice with a sharp, clean knife for neat layers.
30 g Sliced almonds (for garnish)
