Strawberry Almond Cakes

Delicious and easy. Quite sweet. I used <1oz. of freeze dried strawberries. I’ll use more next time.

I made them completely gluten-free, with almond flour (as directed) and Bob’s Red Mill 1-1 gluten-free baking flour. They’re delicious! Everyone loved them!

I bet freeze dried strawberries would work well!

Any suggestions re using five egg yolks? It would be welcome info if such suggestions could be included as a 'tip' with such recipes. Thanks in advance

I'm pretty sure I've baked this before, to success. This morning I had a huge disaster with this recipe. I must have missed an ingredient (!) - it was like soup, so I added more almond flour before folding int eh strawberries. I wanted a cake, so I baked it in an angel food cake pan... which got glued together. I managed to get it the 'cake' out (eventually and at the expense of a perfectly round center hole). It didn't rise at all. ... All that said, it still tastes good!

I doubled this but accidentally forgot to double the sugar, and the resulting muffins were excellent, and even pushing my threshold for sweetness. It’s hard for me to imagine the full amount plus all the sugar dusted in the pans and suggested on the muffin tops. I’ve just done a second attempt where i repeated the doubling of everything but the sugar (intentional this time), and I beat the egg whites to soft peaks. I’m making this as two 9” cakes (sort of which I had done 8”). I’m out of space

Great taste for such little work. Next time I'll use the leftover strawberry syrup to combine with confectionary sugar to pipe a little strawberry goodness on top.

I reduced the confectioners' sugar slightly (to 200 g), and these were plenty sweet. Next time might try 180. Used 60 g King Arthur Measure for Measure gf flour and 30 g sorghum flour in place of the all-purpose. Otherwise followed recipe exactly. These were pretty tasty, but if you have a dark non-stick muffin tin like I do, you may wish to bake these at 375 instead of 400 (they got *quite* brown around the edges at 400)!

Made this today, Allergic to flour so I used gluten free, which worked. It's a bit sweet for my taste but they are light and full of butter.

Delicious! I tried to follow the recipe exactly as written, and almost succeeded. (I forgot to sugar the tins before adding batter. When I realized that, I sprinkled a little granulated sugar on top before baking. No one was the wiser.) I weighed all ingredients, which I think helped ensure they weren’t overly sweet. My 230g of confectioners sugar was less than 2 cups. Given the compliments, I’ll definitely be making these again. In buttered AND sugared muffin muffin tins.

Delightful. Melissa Clark is a baking genius. Brilliant strategy for the strawberries. Far too much sugar, though. With sweet fresh berries, next time I’ll try decreasing to 1 1/2 cups.

These are very good, and nearly foolproof. I accidentally dropped an egg yolk in once and they were still delicious. I add more strawberries than the recipe calls for, as well as the cooked-down juice. This can make the cakes less stable when unmolding, but is delicious for strawberry lovers.

For a vegan version, what could I substitute egg whites for?

Made 9/27 Made small ones V good

I used some strawberries that were on the way out - little less liquid after roasting. Lucky break and oh so perfect. Now this is my go to when I have too many strawberries on hand.