A combination of strawberries and almonds makes a super delicious treat. An Almond meal makes the cake super moist and tender. And strawberries provide a great fruity flavor to the cake. Jump to:About Strawberry Almond CakeWhy You Will Love This CakeIngredientsStep-by-Step DirectionsServing and Storing SuggestionsHelpful TipsMore Delicious CakesRecipe Card
About Strawberry Almond Cake
This recipe is inspired by one of my blog’s famous recipes, Orange Almond Cake. The cake is eggless, easy to make, and requires only a few ingredients. I love the vibrant color of strawberries, and I always try to make some recipes with strawberries. Especially, I like to make desserts using these berries. I have already posted various recipes with strawberries, like Strawberry Lassi, Bhapa Doi with Strawberry, Strawberry Bread Eggless, Eggless Strawberry Muffins, and Strawberry Milkshake. So coming back to this Strawberry Almond Cake, it bursts with fresh strawberries. It contains ground almonds along with flour and is topped with almond flakes. This cake is flavorful and does not need any frosting or glaze. It is easy to make, and like most of my other recipes, there is no need for a stand mixer or electric mixer.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper. Add 1 teaspoon of white vinegar to milk, stir well, and set it aside. Whisk the flour, almond meal, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, mix butter, sugar, and vanilla, until well combined, and the mixture is smooth.
Add dry ingredients and milk+vinegar mixture into the wet ingredients. Mix until everything is just combined. Do not overmix.
Add chopped strawberries and gently fold them in the cake batter.
Transfer the batter to the prepared baking pan. The batter will be thick, so spread the batter evenly using an offset spatula or spoon.
Top with some chopped strawberries and flaked almonds. Instead of flaked almonds, you can also top it with chopped almonds or almond slivers.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 30 minutes of baking time. Remove from the oven and transfer the pan to a wire rack.
Let the cake cool completely in the pan before removing and slicing.
Serving and Storing Suggestions
Let the cake cool completely before slicing. The cake is elegant and delicious without any frosting, but a light dusting of icing sugar on top will make a beautiful presentation. Serve the strawberry almond cake with a scoop of ice cream or whipped cream if desired. Or serve the cake slice with more fresh strawberries. This cake will keep tightly covered at room temperature for two days. Store the leftover cake in the fridge in an air-tight container for up to five days.
Helpful Tips
Measurements: Use a kitchen scale to measure the ingredients for the best results. Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake. Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients. Sugar: This cake is moderately sweet, so add 150g of sugar for extra sweetness. Milk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake. Strawberries: I will highly recommend using fresh strawberries. But if you choose to use frozen strawberries, add them to the batter as frozen, do not thaw. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
