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!

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.

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!