Strawberry Almond Tea Cake
Updated 2nd August 2024
This strawberry Almond cake is tender and moist, slightly dense yet light at the same time and not overly sweet. It’s quite simple and may look unassuming but it’s one of those cakes that you just keep going back for more. The flavour of it is bright with subtle citrus notes. The vanilla and almond extract together make it fragrant and sweet along with the almonds cooked into it and the ones on top that are slightly toasted. The sliced strawberries add beautiful moistness to every bite and a mellow strawberry fragrance. It makes a great light dessert - no need for any frosting, maybe a simple dusting of powdered sugar, thes slice, serve and enjoy!
Strawberry Almond Cake Recipe Ingredients
Here is a breakdown of the ingredients for this simple strawberry almond cake recipe along with any substitutes. The full quantities are in the recipe card below:
- STRAWBERRIES: Fresh berries are the easiest and are great for best flavor. If using frozen though I recommend thawing and patting dry before slicing
- FLOUR: All purpose flour is what I use in this recipe. I have not experimented with gluten-free flour so I can’t say how the texture will be - but its should work with a gluten free 1-1 all purpose flour.
- ALMOND FLOUR: Any almond flour will work for this recipe or finely ground almonds - they add so much flavor to the cake and also add to the moist texture
- VEGETABLE OIL: I typically use canola oil or a light olive oil - with a more neutral flavor, but coconut oil also works
- SUGAR: I like to use brown sugar but granulated sugar works well too and so does coconut sugar
- EGGS: You will need 3 large eggs - at room temperature. No need to separate egg whites and egg yolks
- VANILLA EXTRACT & ALMOND EXTRACT: Both enhance and elevate the flavors of the fruit/cake. I like to add a ¼ teaspoon of almond extract as well for extra flavour, but I think substituting almond for vanilla extract is not a good idea. Almond extract is way too strong and better as a secondary flavour in this recipe.
- ORANGE JUICE AND ORANGE ZEST: I LOVE orange with strawberries. If you’ve never tried this pairing before, you will love it I’m sure. You could use lemon juice and zest but the overall flavor of the cake will be affected
- SLICED ALMONDS: They are perfect sprinkled above the cake - they bake up nice and golden and add some crunchy texture.
How to Make Strawberry Almond Cake
Here is a simple breakdown of the steps for making this cake - full detailed instructions are in the recipe card below.
- Slice strawberries
- Whisk dry ingredients together the flours, salt and baking powder, baking soda
- Beat or whisk together wet ingredients: Oil with eggs followed by the sugar, vanilla extract, almond extract, orange juice and orange zest
- Add the dry ingredients and mix until mostly combined
- Fold in half of the strawberry slices
- Transfer batter to baking pan, decorate top with remaining strawberries then sprinkle with almond slices
- Bake until golden and set
- Cool on rack and slice and serve with a dusting of powdered sugar, or served with a dollop of whipped cream or even a nice scoop of vanilla ice cream
How Do You Store This Strawberry Cake?
- Strawberry Cake can be stored at room temperature for several days, loosely covered or in an airtight container. As there is fresh fruit in the cake the cake will become more moist and dense as it sits. Storing it with a paper towel will help absorb some of the moisture so feel free to do so.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly plastic wrap and with aluminum foil or freezer wrap and place in airtight container or a freezer bag. Then freeze for up to 1 month. Thaw overnight on the counter top before serving.
More Easy Cakes & Simple Bake ups You Will Love:
- Whole Orange Cake
- Chocolate Pudding Cake
- Lemon Olive Oil Cake
- Easy Vegan Chocolate Cake
- Lemon Poppy Seed Loaf
- Orange Olive Oil Cake
- Lemon Ricotta Cake
Recipe
Servings: 8
Prep Time: 10-15 mins
Bake Time: 25-30 mins
Total Time: 35-40 mins
Ingredients
- 1 cup fresh strawberries, hulled and sliced or diced
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon orange zest
- 3 eggs, room temperature
- ¾ cup of brown sugar
- ½ cup vegetable oil
- 1½ tablespoons pure vanilla extract
- ¼ teaspoon almond extract
- 1¼ cup of all purpose flour
- ¾ cup almond flour or almond meal is what I usually use - finely ground almonds
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup of flaked/sliced almonds
Directions
- Preheat oven to 350°F
- Grease an 8-inch spring form pan or round cake pan and line bottom with parchment paper for easy transfer to plate (optional to line if you’re serving straight from the pan)
- In a medium bowl combine the dry ingredients: flour, Almond flour, salt, baking powder, and soda and whisk well until all combined
- In a large mixing bowl beat the eggs and oil until well combined and then gradually beat in the sugar then the vanilla, orange juice and zest
- Gently fold the dry ingredients into the wet until just combined
- Fold half of the strawberries into batter
- Pour cake batter into the prepared pan
- Place remaining strawberries gently on top of the batter spreading them evenly across it and then sprinkle with the flaked almonds
- Bake for approximately 25-30 minutes until cake is set and golden brown. If the top is getting too brown then place a piece of foil over the pan for the rest of the baking time
- Once done remove and let cool on a wire rack
- Before serving dust with a little powdered sugar and serve with coconut cream (recipe below) and more strawberries. I have served it with coconut ice cream and it’s a hit with ice cream as well!
Recipe Notes
- This cake can be made in either 8 inch or 9 inch cake pans - that lager the pan the thinner the cake and short baking time - just a little reminder
- The reaction between the acidity of the orange juice and the baking soda and powder give it it’s extra lift, so one of the recipes I was comparing this one too gave some good advice especially if you’re going to make it fully gluten free with the almond meal or GF flour. As soon as you fold in the dry ingredients to the wet don’t dilly dally, top it with the berries and almond flakes and put it right into the oven so that it holds its lift or airiness created by the chemical reaction.
- I serve this dusted with some powdered sugar and with coconut whip cream (recipe below) and extra berries. A quick and easy recipe! Simply, perfect for Spring and Summer when fresh berries are in abundance! I garnished with strawberry chips, which are really over the top but I was inspired and used Martha Stewart’s recipe for them.
