To continue the line of yummy desserts, and to  use up the delicious honey cream cheese frosting that I made for these fancy tea cakes, I thought about how lovely strawberries are in cakes. Natural flavoring from only strawberries– that sounds wonderful, yes please! So, I put a little of this and a little of that as I watched the thickness change of the batter, and thought I’d add a fresh, nutty almond taste by virtue of a bit of almond flour, which also might moisten the cake a bit more as well. These had just the right amount of sweetness and, my husband says, he’s never had any cake like it before, and he declared my Strawberry Almondine Tea Cakes as mindblowing. I personally really enjoyed the rich moist texture of this cake and I felt like I could eat several servings in one sitting without getting tired of the taste or done with sweets. These were yummmmmmmmmmmy!!! See for yourself :).

Ingredients:

-dry-

• 1 and 1/4 cup whole wheat flour
• 1 and 1/4 cup ground almond meal
• 2 and 1/2 tsp baking powder
• 1/2 tsp salt
• 1 and 3/4 cup sugar

-wet-

• 1 and 1/2 tsp vanilla
• 1 and 1/4 cup skim milk
• 3 eggs
• 3/4 cup butter, softened
• 1/3 cup frozen organic strawberries simmered to make a strawberry reduction

frosting from here

topped with honey roasted almond slivers

Moist, sweet, festive, and fresh – these are really like a cake I haven’t tried before.  Baking adventures are best when shared, so make them and add a twist of your own! I already have a few ideas for making these again… 🙂