Irresistible Strawberry Almond Cake Recipe in 8 Simple Steps

Oh my gosh, let me tell you about my absolute favorite springtime treat – this heavenly strawberry almond cake! I first made it for my mom’s birthday years ago, and now it’s become our family’s go-to celebration cake. The moist, tender crumb soaked with sweet strawberry juices, the nutty almond flavor that makes it taste fancy without being fussy – it’s pure magic. What I love most is how the fresh strawberries bake into little pockets of jammy goodness. Trust me, one bite and you’ll be hooked. The secret? Using real almond flour and folding in those juicy berries right at the end. Easy enough for weeknights, special enough for holidays!

Why You’ll Love This Strawberry Almond Cake Recipe

This cake isn’t just delicious – it’s practically foolproof! Here’s why it’s become my most requested recipe:

• Easy as pie (but way better!) – no fancy techniques, just simple mixing and folding
• Moist for days – the almond flour and fresh strawberries keep it tender even after 3 days
• Perfectly balanced – not too sweet, with the almond extract adding just the right depth
• Crowd-pleaser – works for brunch, birthdays, or “just because” Tuesday treats
• Smells amazing – your kitchen will fill with the coziest almond-strawberry aroma

Seriously, this cake checks all the boxes – simple, special, and absolutely scrumptious!

Ingredients for Strawberry Almond Cake Recipe

Gathering the right ingredients makes all the difference with this cake – trust me, I’ve learned the hard way! Here’s what you’ll need:

• 1 1/2 cups all-purpose flour – spooned and leveled, please don’t pack it!
• 1/2 cup almond flour – packed lightly (this is where that amazing nutty flavor comes from)
• 1 1/2 tsp baking powder – make sure it’s fresh for maximum rise
• 1/4 tsp salt – just enough to balance the sweetness
• 1/2 cup unsalted butter – softened (leave it out for 30 minutes – no cheating with the microwave!)
• 3/4 cup granulated sugar – I sometimes use 1/2 cup if my strawberries are super sweet
• 2 large eggs – room temperature (they’ll mix in smoother)
• 1 tsp vanilla extract – the good stuff, not imitation
• 1/2 tsp almond extract – this is the magic flavor booster
• 1/2 cup milk – whole milk makes it extra rich, but any works
• 1 1/2 cups fresh strawberries – diced small (about 1/4 inch pieces)

Pro tip from my many trials: measure your strawberries after dicing them – whole berries take up more space in the measuring cup!

How to Make Strawberry Almond Cake Recipe

Alright, let’s get baking! I know it might seem like there are a few steps here, but trust me – once you smell that strawberry-almond goodness in your oven, you’ll forget all about the effort. Just take it one step at a time with me.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your favorite mixing bowl (I always use my grandma’s yellow ceramic one – it’s like good luck!). Start by creaming together the softened butter and sugar until it’s light and fluffy. This should take about 2-3 minutes with a hand mixer. You’ll know it’s ready when it looks almost like whipped cream!

Now, add those eggs one at a time, mixing well after each one. Here’s my little secret – crack each egg into a small bowl first to avoid shells in your batter (learned that the hard way!). Then mix in the vanilla and almond extracts – oh, that smell is heavenly already!

In another bowl, whisk together your dry ingredients – that’s the all-purpose flour, almond flour, baking powder, and salt. Alternate adding this mixture and the milk to your butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition – don’t overdo it! Overmixing makes tough cakes, and we want this baby tender.

Now for the star of the show – gently fold in those diced strawberries with a rubber spatula. I like to reserve a handful to press into the top of the batter before baking for a pretty presentation.

Baking and Cooling

Pour your beautiful pink-speckled batter into your prepared 9-inch round pan. Smooth the top gently – no need to be perfect here. Pop it in the oven and set your timer for 35 minutes, but don’t wander off too far!

At the 35-minute mark, do the toothpick test – stick it in the center and if it comes out with just a few moist crumbs (not wet batter), it’s done. If not, give it another 3-5 minutes. Every oven is different – mine usually takes exactly 38 minutes.

When it’s perfectly golden on top, take it out and let it cool in the pan for 10 minutes. This is crucial – if you try to remove it too soon, it might fall apart! After 10 minutes, run a knife around the edges and carefully flip it onto a wire rack to cool completely. The hardest part? Waiting to slice it – but I promise it’s worth it!

Tips for the Best Strawberry Almond Cake Recipe

After making this cake more times than I can count (and eating even more slices!), here are my foolproof tips for strawberry almond cake perfection:

• Room temp is key – cold butter and eggs don’t cream properly (I leave mine out overnight if baking first thing)
• Toss berries in flour – just a tablespoon keeps them from sinking to the bottom
• Check your oven temp – mine runs hot, so I bake at 325°F (invest in an oven thermometer!)
• Don’t overmix – stir just until flour disappears for the tenderest crumb
• Cut berries small – 1/4-inch pieces distribute evenly without weighing down the batter

Follow these and you’re golden – literally! That perfect golden crust is calling your name.

Strawberry Almond Cake Recipe Variations

One of the best things about this recipe is how easily you can play with it! Over the years, I’ve tried all sorts of fun twists – here are my favorite ways to mix it up when I’m feeling adventurous (or just using what’s in my fridge):

• Berry swap – Try raspberries or blackberries instead of strawberries for a different fruity twist (just keep them the same small dice size)
• Citrus zing – Add a tablespoon of lemon zest to the batter along with the extracts – the bright flavor cuts through the richness beautifully
• Nutty change-up – Substitute hazelnut flour for almond flour if you want a more sophisticated nut flavor (it’s incredible with the berries!)
• Streusel topping – Before baking, sprinkle on a mix of brown sugar, chopped almonds, and cold butter crumbles for extra crunch

My neighbor swears by adding a handful of white chocolate chips, but I’ll admit – I’m a purist when it comes to this cake. The simple strawberry-almond combo is just too perfect to mess with most days!

Serving and Storing Strawberry Almond Cake Recipe

Oh, the best part – eating it! I love serving this cake slightly warm when the berries are extra jammy and the almond scent fills the room. A simple dusting of powdered sugar through a fine mesh sieve gives it that bakery-perfect look without hiding its beautiful golden crust. My husband always begs me to dollop fresh whipped cream on top – “Just a little cloud!” he says – and honestly? He’s right. The cream melts slightly into the warm cake and… wow.

For special occasions, I’ll toast some sliced almonds to sprinkle over the top for extra crunch. If I’m feeling fancy (or it’s someone’s birthday), I’ll arrange fresh strawberry slices in a pretty circle around the edge. But honestly? Some days I just grab a fork and eat it straight from the cake stand standing over the kitchen counter – no judgment here!

Now, storing this beauty is easy peasy. Once completely cooled (important – no one wants a soggy cake!), just cover it tightly with plastic wrap or pop it in an airtight container. It’ll stay moist and delicious at room temperature for about 3 days – if it lasts that long! I’ve found the almond flavor actually deepens overnight, making day-two slices extra special.

Quick pro tip: If you need to store it longer, wrap individual slices in plastic and freeze for up to a month. My secret midnight snack? Taking a frozen slice straight from the freezer – the berries turn into little ice cream-like pockets that are just… *chef’s kiss*.

Strawberry Almond Cake Recipe Nutritional Information

Okay, let’s be real – when a slice of this heavenly strawberry almond cake is staring you in the face, nutrition facts might not be your first thought! But I know some folks like to keep track (or at least pretend to before going back for seconds). Here’s the scoop based on my recipe testing – just remember these are estimates since berry sizes and exact measurements can vary.

Per generous slice (about 1/8th of the cake):

• Calories: 280 (worth every single one!)
• Fat: 12g (6g saturated from that glorious butter)
• Carbs: 38g (18g from natural strawberry sugars)
• Fiber: 2g (thank you, almond flour and berries!)
• Protein: 5g (those eggs and almond flour pack a punch)

Now, here’s my two cents – life’s too short to stress over cake calories! This beauty is made with real ingredients – fresh fruit, wholesome almond flour, and proper butter. That’s nutrition I can get behind. And let’s be honest, the joy it brings counts for something too, right? Just slice it a bit thinner if you’re watching portions… or don’t. I won’t tell!

Frequently Asked Questions About Strawberry Almond Cake Recipe

Over the years, I’ve gotten so many questions about this cake from friends and family (and let’s be honest – from myself during all my trial runs!). Here are the answers to the ones that come up most often:

Can I use frozen strawberries instead of fresh?
Oh honey, I’ve been there – desperate for cake but only finding frosty berries in the freezer! You can use frozen, but thaw and drain them really well first (I press them between paper towels). They’ll be softer than fresh, so fold extra gently. The color might bleed more too, giving you a pinker cake – not necessarily a bad thing!

How do I keep the strawberries from sinking to the bottom?
This drove me nuts until I learned the magic trick – toss your diced berries with a tablespoon of flour before folding them in! The flour coating helps suspend them in the batter. Also, make sure your batter isn’t too thin – properly creamed butter and sugar creates structure to hold up those juicy berries.

Can I make this cake gluten-free?
Absolutely! I’ve successfully made it with a 1:1 gluten-free flour blend instead of all-purpose. The texture comes out slightly denser but still delicious. Just make sure your blend contains xanthan gum. And keep that almond flour – it’s naturally gluten-free and adds such great texture!

Why did my cake turn out dry?
First, hugs – dry cake is the worst! Usually this happens from overbaking (even 2 extra minutes can do it) or overmixing the batter. Next time, set your timer for 5 minutes less than recommended and do the toothpick test early. Also, measure your flour correctly – spoon it into the cup and level it off, don’t scoop!

Can I double this recipe?
You bet! It doubles beautifully for a two-layer cake or a big 9×13 pan. Just be sure to mix thoroughly when creaming the larger quantity of butter and sugar – I give it a full 5 minutes. And watch the baking time – it might need an extra 10-15 minutes depending on your pan size.

Ready to Bake Your Own Strawberry Almond Cake?

There you have it – all my secrets for making the most incredible strawberry almond cake! From properly creaming the butter to gently folding in those juicy berries, every step is worth it when you take that first heavenly bite. I can’t wait for you to experience the magic of this recipe in your own kitchen.

Now it’s your turn! Grab those fresh strawberries and almond flour – I promise this cake will become your new favorite. And when you make it (because you totally should!), snap a photo and tag me. There’s nothing I love more than seeing your baking triumphs. Happy baking, friends – may your cake be moist, your berries sweet, and your kitchen filled with that amazing almond aroma!

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