Description
This delicious, one-bowl strawberry almond cake recipe is super moist, not too sweet, and stars fresh strawberries at their best!
Ingredients
Units
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- 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