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.
All Purpose Flour
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.
Leave a comment and rate this recipe!
Love this recipe! Turned out great. Would you refrigerate or leave out if preparing a day ahead ?
Absolutely delicious! This cake was easy to pull together and tastes like it came from a gourmet bakery, for real. Love the almond flavor and the orange zest adds a freshness to complement the strawberries. I used gluten free flour in place of all-purpose to make these GF and it was still still incredibly moist (I wasn’t sure how much to substitute but found a “1-to-1 GF flour”). Cook time was closer to 50 mins in an 8×8 square pan. Will definitely make again!!
This cake looks perfect for mother’s Day tea! I have some strawberries Frozen from last summer. Do you think I could use frozen rather than fresh? Any modifications?
Hi Brooke! You can definitely use frozen strawberries! However, strawberries from last summer might be freezer burnt by now!
Hi Sarah! I thoroughly enjoyed the recipe. I am eager to make this for my kids. But can I add ghee or clarified butter instead of butter? I think ghee can give the recipe a distinct nutty aroma.
I’ve never tried this recipe with ghee, but I do’t see why not! Let us know how it goes!
I don’t usually comment on online recipes but I must for this. I’ve made this cake dozens of times in the years its been out. It is a delicious, vibrant, and lovely cake. Delicate crumb with addition of almond flour. The orange zest lends fragrance. The amount of strawberries is perfect and does not make the cake stodgy. The addition of sliced almonds is a lovely textural component. I loveeeee this cake.
So happy to hear you loved this cake! We love it too 🙂