Strawberry Almond Flour Cake in 55 Minutes

Instructions:

1. Place diced strawberries, 2 tbsp sugar, and lemon juice in a saucepan over medium-high heat. Simmer for 8–10 minutes, stirring frequently, until the mixture thickens into a jam-like consistency. Set aside to cool.
2. Cream the softened butter (115g) and 150g granulated sugar together until pale and fluffy (about 3 minutes).
3. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
4. In a separate bowl, sift together the blanched almond flour, coconut flour, baking powder, baking soda, and salt.
5. Gradually incorporate the dry ingredients into the butter mixture, then fold in 1/2 cup of the prepared strawberry reduction.
6. Pour batter into an 8-inch springform pan lined with parchment paper and bake for 40 minutes or until a toothpick comes out clean.
7. Prepare frosting by beating 225g softened butter and powdered sugar until smooth, then mixing in the remaining strawberry reduction and heavy cream.
8. Frost the cooled cake evenly and slice into 14 pieces.