- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons vegetable (or canola) oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- zest of 1 orange
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup slivered almonds
Instructions
- 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.
Keywords: strawberry almond cake
