This simple strawberry and almond cake recipe is super delicious! It’s moist, not too sweet, and stars fresh strawberries at their best. Plus, it’s easy to make in just one bowl!
Strawberry and Almond Cake Recipe
I love cakes that aren’t too sweet — especially in the warmer months.
And this simple strawberry almond snacking cake, which I adapted from a recipe posted on one of my favorite blogs, Broma Bakery, uses almond flour to give the cake a bit of yummy nutty flavor that balances the sweetness.
Plus, it pairs perfectly with the yummy berry flavor of fresh strawberries! And if French strawberries or fraises de bois (“strawberries of the woods” or wild strawberries) are available, I love to use them. These tiny little gems are bursting with intense fruit flavor and are as sweet as candy. But any strawberry variety will work.
Also, I subbed olive oil for vegetable oil in this recipe to help develop that flavor a bit more. You could also use avocado oil.
How to Make Strawberry Almond Cake
Are you ready to bake? This strawberry cake recipe is simple to make! Here’s what you need to know. The full recipe is in the recipe card below.
- PREP: Before you start baking, heat your oven to 350 degrees F. And grease one 9-inch round pan with butter or baking spray and then line it with parchment paper. Grease again and set aside.
- MIX THE BUTTER, OIL, EGGS & SUGAR: In a stand mixer with a paddle attachment (or with a hand-held mixer), cream together the butter, oil, eggs, and sugar until light and fluffy, about 2 minutes.
- ADD THE ZEST AND EXTRACTS: Add in orange zest and both extracts.
- MIX IN THE DRY INGREDIENTS: Add in flour, almond flour, baking powder, and salt until just mixed.
- FOLD IN THE STRAWBERRY SLICES
- BAKE: Pour batter into the prepared cake pan. Top with slivered almonds and then bake for about 35-40 minutes, or until the cake is lightly brown on top and a knife inserted into the center comes out clean.
- SERVE: Cool slightly before sprinkling with powdered sugar and slicing into triangles.
MORE RECIPE TIPS:
Here are a few more things to keep in mind while baking this strawberry and almond cake recipe.
- STRAWBERRIES: I used ripe French strawberries. But you can also use American. To get the best taste, I do recommend using ripe, organic strawberries, if possible.
- ADDITIONAL TOPPING IDEAS: This cake is so good with just a simple dusting of confectioners’ sugar (powdered sugar). But you could also serve it with a dollop of fresh (not too sweet) whipped cream if you’d like.
- STORAGE: This cake will last covered at room temperature for 2-3 days. You can also store it in the refrigerator.
Are you looking for more strawberry desserts? Try these too!
Strawberry Crepes with Whipped Honey Ricotta
Yummiest Cherry Almond Ricotta Cake
Glazed Strawberry Lemon Scones
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Strawberry and Almond Cake
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Description
This delicious, one-bowl strawberry almond cake recipe is super moist, not too sweet, and stars fresh strawberries at their best!
Ingredients
- 1/2 cup salted butter, room temperature
- 3 tablespoons good quality olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- 1 cup granulated sugar
- pinch orange zest (about 1/2 an orange)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sliced fresh strawberries (any variety)
- 1/2 cup slivered almonds
Instructions
- PREP: Preheat oven to 350 degrees F. Grease a 9-inch cake pan with butter or baking spray, line it with parchment paper, and then grease again. Set aside.
- MIX BUTTER, OIL, EGGS & SUGAR: In a stand mixer with a paddle attachment (or with a hand-held mixer), cream together the butter, oil, eggs, and sugar until light and fluffy, about 2 minutes.
- ADD ZEST & EXTRACTS: Add in orange zest and both extracts.
- MIX IN DRY INGREDIENTS: Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed.
- ADD STRAWBERRIES: Fold in strawberry slices.
- BAKE: Pour batter into the prepared cake pan. Top with slivered almonds. And bake for 35-40 minutes, or until the cake is lightly brown on top and a knife inserted into the center comes out clean.
- COOL & SERVE: Allow to cool slightly before sprinkling with powdered sugar and slicing into triangles.
Notes
STRAWBERRIES: I used ripe French strawberries in this recipe. But any variety will work. To get the best taste, I do recommend using ripe, organic strawberries, if possible.
ADDITIONAL TOPPING IDEAS: This cake is so good with just a simple dusting of confectioners’ sugar (powdered sugar). But you could also serve it with a dollop of fresh (not too sweet) whipped cream if you’d like.
STORAGE: This cake will last covered at room temperature for 2-3 days. You can also store it in the refrigerator.
This recipe was originally published in 2018 and updated in 2023. It is adapted from this one on the blog Broma Bakery.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American