cakes · fruit

Strawberry Almond + Chocolate Chip Cake

Hey everyone! I’m totally in love with today’s post, I find it to be extremely romantic and I don’t know why I didn’t think of this recipe around Valentine’s Day; but the main point is that I thought of it and it’s on the blog now. Once again we’re using a different type of flour rather than all-purpose flour, but I will give you guys a link to where you can find it and a how-to make it on your own if you can’t seem to find it in stores; so no worries and enjoy this recipe and the pictures, although chocolate in a cake with specs of strawberry is a hard thing to photograph and to make look pretty, so forgive me on some photos.

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Behind the Scenes (BTS): I really wanted to expand sweets territory on this blog and start using things that you can find with a little elbow grease (don’t worry I won’t start using things you have to specialty order…..hopefully) and I’m starting off with flour because I feel like flour can really change a recipe’s texture, flavor, and overall look of a cake. I used coconut flour in one recipe and it was darker and sweeter, in this recipe I used almond flour and it turned out nuttier and had a unique but nice texture to it. I’m fond of the idea that somehow something for less than $8 USD can really uplift baking at home. 

*p.s. these flours should cost way less than $8. If you can’t find the almond flour/meal use 1 cup (110 grams) of blanched slivered almonds and grind them in the food processor until they are a coarse texture, sift them and continue to grind the larger pieces until it’s sift-able, you can add a teaspoon of cornstarch to prevent it from clumping together during the grinding process*

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Adjustments: the first time I made this cake the flavor was on point but the look and texture on the inside was less than perfect to put it nicely. It was extremely soft, not something someone with all their teeth would want to eat for fun, so after a few adjustments I fixed the recipe. It’s still on the fluffier side on the inside but the baking method I choose to do made the cake come out crunchier on the outside and softer on the inside, which I liked.

I decided to switch the coconut flour I decided to use on the first cake with almond flour since almond flour is coarser and absorbs liquid better. I also roasted the strawberries instead of mashing them or macerating them. It deepened the flavor of the strawberries and took out a good amount of moisture. I also baked the cake at a high temperature first then baked it at a low temperature to get the last of everything inside cooked. It made it fluffy on the inside, kind of like a soufflé and crunchy on the outside like a crumb cake, perfection.

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Alterations: I desperately wanted to use cocoa nibs in this cake but didn’t have any so I used chocolate chips; I completely suggest using coco nibs in this recipe if you have some. Another alternative is using hazelnut flour instead of almond flour; I choose almond flour because strawberries, almonds and chocolate are never a wrong combination, it’s a classic but done up a little in this recipe. Hazelnuts provide a flavor to this that will bar none be exceptional so try it out.

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Helpful Hints & Suggestions: when it comes to roasting strawberries, I know all ovens are different but high temperature is needed; if you don’t want to roast your strawberries then macerating them is the only other option you’ve got although it’s a long and tedious one, you have to macerate them for almost two days and constantly pour out the juice, sprinkle them with sugar, wait a few hours and start the process over. If you choose maceration then 2 spoons of sugar each time should do the trick and you want to wait at least 4 hours minimum.

When it comes to finding the flour, I found mine at the local Publix when I was visiting my parents; this is a Google link to see the other places that sell them. Rob Bob Mill’s is a popular organic brand and most organic stores should sell them, they also sell hazelnut and coconut flour as well. It’s a brand I love.

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Ta-Ta-For-Now: well that’s all for now. I know you guys will love this recipe and trust me powdered sugar is all you need for this cake, frosting will completely ruin it, although my mother loves frosting more than she loves cake so you never know. I hope you all enjoy your day and remember any questions you have write in the comments section and I’ll get back to you ASAP.

Strawberry Almond + Chocolate Chip Cake


3/4 c. (105 grams) – flour

1/3 c. + 1 tbsp. (41 grams) – almond flour

3/4 c. (150 grams) – sugar

3/4 tsp. (3 grams) – baking powder

6 tbsp. (90 grams) – salted butter (softened)

1 egg (50 grams)

1/2 c. (90 grams) – chocolate chips (chopped)

1 c. (200 grams) – fresh strawberries – (roasted at 375F/190C for 30 minutes)

2 tbsp. (30 grams) – strawberry buttermilk (1/3 c. regular milk + ½ tsp. vinegar + 1 tbsp. strawberry juice from roasted strawberries; mix your milk with your vinegar and let it sit for 5 minutes, then add your strawberry juice and stir to incorporate) *use the rest to make strawberry buttermilk pancakes*


  1. Roast Strawberries: in a small pan, place your washed and dried strawberries cut side down and lightly drizzle with honey; bake at 375F/190C for 30 minutes. Once roasted, let the strawberries cool down a bit and them mash them with a fork, leave some chunks inside and set aside to fully cool.
  1. Batter: in one bowl add your dry ingredients (flours, sugar, and baking powder) and sift them twice (especially the almond flour, it’s coarse and you don’t want your cake to have those larger pieces) followed by stirring them with a whisk to make sure everything is fully incorporated. In a small cup add your milk and vinegar and let it sit for a minimum of 5 minutes (this will turn your regular milk into buttermilk, you will notice that your milk has thicken up when you pour it with your other wet ingredients), in another small cup melt your butter and allow it to cool down a before adding it to your other ingredients. In a separate bowl add your eggs, cooled butter and cooled roasted strawberries and buttermilk, add your wet ingredients to your dry ingredients and stir until everything is fully incorporated, then add your chocolate chips. Do this slowly so that none of the flour or chocolate flies out.
  1. Once your batter is made pour into your 6 in. /15.4 cm cake pans and bake at 350F/180C for 40 minutes and turn your oven down to 325F/160C for 30 minutes, check after 15. Let it cool down a bit and remove them from pan and onto a wire rack to cool completely then sprinkle with sifted powdered sugar.

Downloadable Recipe: Strawberry Almond + Chocolate Chip Cake


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