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Strawberry Almond Cake 7-min

Looking for a delightful dessert that’s perfect for any summer occasion? This Strawberry Almond Cake is just the thing! With juicy fresh strawberries and subtle nutty flavor, it’s a cake that’s just at home at the breakfast table as it is as a dessert. Strawberry season only lasts so long around here, so there’s no reason not to take full advantage. Swing by your local fruit stand and let’s get baking!

Strawberry Almond Cake 1-min
Strawberry Almond Cake 2-min
Strawberry Almond Cake 5-min

Start by preheating your oven to 350 degrees Fahrenheit and greasing an 8-inch springform pan. In a large bowl, cream together the butter, eggs, and granulated sugar until the mixture is light and fluffy. The key here is to start with your ingredients at room temperature so they’ll mix together into a nice and smooth batter. Next, you’ll add in the lemon zest and both almond and vanilla extracts to bump up the flavor profile.

Strawberry Almond Cake 8-min
Strawberry Almond Cake 10-min
Strawberry Almond Cake 9-min

Slowly, add in the dry ingredient until the batter is just combined. You don’t want to overmix as that will undo all your work whipping air into the wet ingredients. Gently fold in the sliced strawberries, then transfer the batter to the prepared pan. Sprinkle slivered almonds over top and pop the cake in the oven for about 40 minutes. Once the top is golden brown and a toothpick comes out clean, you’ll know the cake is done. Enjoy a slice with you morning coffee or serve it as an after dinner treat. This easy one-bowl recipe is one you’re sure to turn to again and again!

Strawberry Almond Cake 11-min

Strawberry Almond Cake 13-min

Yield(s): Serves 8

10m prep time

40m cook time

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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
  • ¾ cup butter, room temperature
  • 2 eggs
  • 1 ¼ cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • ⅔ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 heaping cup fresh strawberries, thinly sliced
  • ⅓ cup slivered almonds
Preparation
  1. Preheat oven to 350 degrees F and grease an 8-inch springform pan.
  2. In a large bowl, add butter, eggs, and sugar. Beat until light and airy.
  3. Add lemon zest, then the almond and vanilla extracts and mix until well combined.
  4. Slowly mix in both flours, baking powder, baking soda, and salt until just combined.
  5. Gently fold in strawberries, then transfer batter to the prepared pan. Sprinkle almonds over the top.
  6. Bake cake for 35-40 minutes or until an inserted toothpick comes out clean.
  7. Allow cake to cool for at least 15 minutes before slicing.

Recipe adapted from Bromabakery.com