One bowl is all it takes to make this Strawberry Almond Cake! It’s decorated simply with slivered almonds and powdered sugar, and is the perfect centerpiece for Easter brunch or your next dinner party!
Strawberry Almond Cake
I know this strawberry almond cake looks like a humble one-layer cake, but it’s actually one of the tastiest sweets you’ll ever eat. Made with the most tender, moist almond cake bursting with fresh strawberry slices, and finished off with slivered almonds and a dusting of powdered sugar, this cake is a total crowd pleaser. It comes together in one bowl and is pretty enough to serve up for a summer dinner party, an Easter feast, or Mother’s Day brunch.
Strawberry Almond Cake Ingredients
This cake calls for a few extra ingredients than your pantry staples, but it’s so easy to make that you won’t mind an extra trip to the grocery store. The almond meal makes it extra moist, and the slivered almonds on top provide a great crunch. Plus, it’s made in one bowl and yet gorgeous enough to present to a dinner crowd. Win-win.
Butter
Vegetable Oil
Eggs
Granulated Sugar
Orange Zest
Almond Extract
Vanilla Extract
All Purpose Flour
Almond Flour
Baking Powder
Salt
Strawberries
Slivered Almonds
How to make strawberry almond cake
This is a dense, fresh strawberry cake that’s infused with a little orange zest and almond extract. It’s just sweet enough to count as dessert, but it isn’t sickeningly sweet. To make this oh-so satisfying strawberry almond cake, you need to:
Beat the butter until fluffy — You didn’t think I’d make a cake recipe without beating the living daylights out of the butter, did you? The butter, oil, eggs, and sugar need to be beaten until light and fluffy (which will take 2-3 minutes). This prevents the cake from becoming too dense.
Mix in the dry ingredients — Once the butter mixture is sufficiently beaten, add in the dry ingredients and mix until just combined. Then, add in the fresh strawberry slices and stir those in by hand.
Bake the cake — Bake the strawberry almond cake in an 8-inch cake pan for around 40 minutes. Wait a few minutes for the cake to cool slightly before dusting with powdered sugar.
How to serve strawberry almond cake
This strawberry almond cake is the perfect dessert to make when you have friends coming over to your house, and you want to treat them to something special but don’t want to mess around with layer cakes and tons of frosting. Because this cake is so simple and elegant, I think it’s perfect for serving alongside a cup of hot tea or coffee. Serve it with a light dusting of powdered sugar, and make some whipped cream to go on the side for an added touch.
This homemade strawberry cake is sure to be a hit, and it’s so easy to make. Enjoy it.
Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.
Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed. Fold in strawberry slices.
Pour batter into prepared cake pan. Top with slivered almonds. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before sprinkling with powdered sugar and slicing into triangles.
I think it’s the best cake I ever made, the flavors are absolutely amazing!! You have to try it. I made it into cupcakes and it turned out great. One batch made 12 cupcakes.
WOW. Just made this and it’s absolutely divine. I have Celiac so I replaced the flour with gluten-free flour and it came out beautifully. The taste is like… luxurious strawberries and cream. Really fabulous. I’ll be making this again for my next potluck with friends. Thank you!
Made the cake this weekend and it is DIVINE. I didn’t have orange zest and it still had great flavor. I washed and sliced the strawberries beforehand and let them dry but ‘ll maybe flour the strawberries next time a bit to remove some of its moisture because it took me 55+ minutes in a 8″ circle pan even cranking the heat a bit and was slightly undercook where the strawberries were. But this is one of my new favorite recipes with ingredients easily in the pantry.
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I think it’s the best cake I ever made, the flavors are absolutely amazing!! You have to try it. I made it into cupcakes and it turned out great. One batch made 12 cupcakes.
★★★★★
WOW. Just made this and it’s absolutely divine. I have Celiac so I replaced the flour with gluten-free flour and it came out beautifully. The taste is like… luxurious strawberries and cream. Really fabulous. I’ll be making this again for my next potluck with friends. Thank you!
★★★★★
Made the cake this weekend and it is DIVINE. I didn’t have orange zest and it still had great flavor. I washed and sliced the strawberries beforehand and let them dry but ‘ll maybe flour the strawberries next time a bit to remove some of its moisture because it took me 55+ minutes in a 8″ circle pan even cranking the heat a bit and was slightly undercook where the strawberries were. But this is one of my new favorite recipes with ingredients easily in the pantry.
★★★★★
This looks so good, I definitely want to try it. Can I use avocado oil instead of vegetable oil?
Yes! Any neutral flavored oil will work!
Hi Sarah, this cake looks lovely – do you think it would work in a muffin or mini-muffin pan, with a shorter baking time? Thank you! 🙂