There are a few components to this cake but all of them can be done in advance. I recommend making your puree the day before, so you can give it ample time to cool in the fridge. The cake can also be made a day ahead of frosting – just wrap it and store at room temperature. And for the frosting, freeze dried berries are more common these days and can be found at stores like Trader Joe’s, Whole Foods or online at Thrive Market.

Make strawberry puree: Place strawberries in a food processor or high-speed blender and puree. In a non-reactive medium saucepan, warm the puree over medium heat until it reduces to about 1/2 cup. This typically takes 20-30 minutes.  Cool completely. If making the day before, cover and refrigerate until ready to use.

Make the cake: Butter and flour an 8-inch cake pan. Preheat the oven to 350F.

In a medium mixing bowl, whisk together the almond flour, all purpose flour, baking powder and salt.

In a standing mixer fitted with the paddle attachment (or using hand beaters), whisk together eggs and sugar until thick and pale, about 2 minutes. Slowly whisk in butter, sour cream, vanilla and ½ cup cooled strawberry puree. Slowly add the flour mixture and beat until combined.

Pour the cake batter into the prepared pan, and bake until golden brown, about 50 minutes. Transfer pan to a wire rack and cool for 30 minutes.  Slide a knife around the sides of the pan to loosen and unmold the cake. Place on a plate and allow it to cool completely.

Make the frosting: Using a stand mixer with the paddle attachment or hand beaters, beat the cream cheese and butter until light and fluffy, about 2 minutes. Beat in the confectioners’ sugar and freeze dried berries until combined. Set aside.

Once cool, spread a layer of frosting on top of the cake – serve room temperature.