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Use fresh strawberries in these chocolate almond cakes

A sweet way to use up your Plant City berry bounty.

These are sweet tea cakes, the result of wanting a treat that was not totally desserty but had chocolate in it. Oh, and used the gorgeous in-season strawberries I had just bought. Oh, and contained some almond flour, because I have a lot of it leftover from Christmas cookie baking.

I started with an almond cake and went from there, using a mini muffin tin, the small morsels all the better for party platters. The batter is simple, then you can get creative with the presentation.

I left some plain, dusted others with powdered sugar, dolloped some strawberry jam into the center of a few — and went with sprinkles to really drive home a celebratory mood.

Strawberry Chocolate Tea Cakes

Strawberry chocolate tea cakes
Strawberry chocolate tea cakes [ MICHELLE STARK | Times ]

¾ cup unsalted butter

1 ⅓ cups almond flour

½ cup all-purpose flour

1 ¾ cups confectioners' sugar

½ teaspoon salt

5 large egg whites

2 tablespoons honey

1 teaspoon almond extract

¾ cup fresh strawberries, diced

½ cup semisweet chocolate, crushed into small pieces, or chocolate chips

⅓ cup slivered almonds, optional

Strawberry jam, for serving

Confectioners' sugar, for serving

Sprinkles, for serving

Preheat the oven to 350 degrees. Lightly grease the cups of a mini muffin pan.

Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.

Pour the browned butter into a heat-safe bowl and let it cool to room temperature.

In a separate bowl, stir together the almond flour, all-purpose flour, sugar and salt.

Mix in the egg whites, honey, almond extract and browned butter.

Gently stir in strawberries, chocolate and almonds, if using, until just combined.

Scoop the batter into the prepared muffin cups. Bake the cakes for 18 to 20 minutes, until they're golden brown around the edge and firm to the touch in the middle.

Remove the cakes from the oven and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.

Repeat with the remaining batter if necessary.

Garnish with strawberry jam, confectioners' sugar and sprinkles.

Makes about 20 tea cakes.

Source: Adapted from King Arthur Flour

This recipe originally ran January 2019.