Strawberry Almond Tea Cake

5 from 14 reviews
  • Author: Fennel
  • Yield: 8 servings 1x
  • Author: Fennel
  • Yield: 8 servings 1x
  • Author: Fennel
  • Yield: 8 servings 1x


  • ½ cup salted butter, room temperature
  • 3 tablespoons vegetable (or canola) oil
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • pinch orange zest (just a little)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1½ cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 1/2 cups sliced strawberries
  • 1/2 cup slivered almonds


  1. Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
  2. 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.
  3. Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed. Fold in strawberry slices.
  4. 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.