This Almond Strawberry Cake is a tender, buttery delight that beautifully balances nutty flavors with the bright sweetness of fresh strawberries. Perfectly moist with a soft crumb, this cake feels like spring in every bite and is ideal for gathering around a table with family and friends.
Made with almond flour for a subtle nuttiness and Greek yogurt for extra moistness, it’s topped with sliced almonds and a dusting of powdered sugar for an elegant finish. Whether served with a cup of tea or as a sweet dessert, this cake is sure to impress.
- Moist and tender texture thanks to almond flour and Greek yogurt.
- Fresh strawberries add natural sweetness and vibrant color.
- Easy to prepare with simple ingredients available year-round.
- Elegant presentation with sliced almonds and powdered sugar.
Ingredients
- Unsalted butter (113 g): Softened at room temperature for smooth creaming and rich cake base.
- Granulated sugar (150 g): Adds sweetness and helps create a light, fluffy texture.
- Eggs (2): Brought to room temperature to bind ingredients and contribute to moistness.
- Greek yogurt (120 g): Provides moisture and a subtle tang, keeping the cake tender.
- Vanilla extract (1 tsp): Enhances the cake’s flavor with sweet, aromatic notes.
- All-purpose flour (190 g): The primary structure maker for a soft crumb.
- Almond flour (60 g): Adds delicate nutty flavor and contributes to moistness.
- Salt (½ tsp): Balances sweetness and amplifies other flavors.
- Baking powder (½ tsp): Leavens the cake to rise evenly and stay light.
- Baking soda (½ tsp): Works with yogurt acidity to improve rise and tenderness.
- Diced strawberries (80 g): Folded into batter to distribute juicy bursts throughout.
- Halved strawberries (120 g): Arranged on top for beautiful presentation and fresh flavor.
- Sliced almonds (50 g): Sprinkled over cake for extra texture and nuttiness.
- Powdered sugar: Dusting to finish with a delicate sweetness and visual appeal.
Instructions
- Preheat and Prepare Your Pan
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Set your oven to 170°C (340°F) and grease an 8-inch round cake pan. Line it with parchment paper to ensure the cake releases easily after baking, preventing any sticking or breaking.
- Cream Butter and Sugar
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Beat the room temperature butter and granulated sugar together until pale, fluffy, and creamy, about 3 to 4 minutes. This step is crucial to incorporate air into the batter, resulting in a lighter cake texture.
- Incorporate Wet Ingredients
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Add eggs one at a time to the creamed mixture, mixing well after each for even distribution and emulsification. Stir in Greek yogurt and vanilla extract until smooth, adding moisture and enhancing flavor balance.
- Mix Dry Ingredients Separately
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Whisk together all-purpose flour, almond flour, salt, baking powder, and baking soda in a separate bowl. This ensures uniform leavening and seasoning before folding into the wet ingredients, helping to avoid overmixing and tough cake.
- Combine Dry and Wet Mixtures
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Gently fold the dry ingredients into the wet mixture in increments. Mix just until combined to keep the crumb tender and avoid developing gluten that causes toughness.
- Fold in Diced Strawberries
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Carefully fold the diced strawberries into the batter to evenly distribute juicy bursts without breaking them down. This preserves texture and prevents excess moisture.
- Assemble the Cake
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Pour the batter into the prepared pan, smoothing the surface evenly. Arrange halved strawberries on top in a single layer for an appealing look, then sprinkle with sliced almonds for crunch and flavor contrast.
- Bake Until Golden and Set
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Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean. If the cake browns too quickly, tent it loosely with foil halfway through to prevent burning while allowing the center to cook thoroughly.
- Cool and Finish
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Let the cake cool in the pan for 15 minutes to set, then transfer to a wire rack for complete cooling. Dust generously with powdered sugar just before serving to add sweetness and a final touch of elegance.
- Pat strawberries dry before adding to avoid excess moisture causing a soggy cake.
- Do not overmix after adding flour to maintain a tender crumb.
- Using both baking powder and baking soda helps balance the acidity from yogurt and strawberries.
Storage Tips
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a fresh berry compote or a cup of your favorite tea or coffee for a delightful treat.
- Use ripe but firm strawberries to avoid excess water in batter and maintain shape when baked.
- Room temperature ingredients blend better and create a smoother batter, enhancing cake texture.
- Fold gently to keep the batter light and preserve airiness for a tender crumb.
FAQs
- Can I substitute almond flour with all-purpose flour?
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Replacing almond flour entirely will alter the cake’s moistness and nutty flavor but can be done. Use 60 g of all-purpose flour instead, though texture will be less tender.
- How do I prevent strawberries from sinking?
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Coating diced strawberries lightly with flour before folding into batter helps keep them suspended evenly.
- Can I use frozen strawberries?
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Frozen berries release more moisture when thawed, which may make the batter soggy. Use fresh strawberries for best results or pat frozen berries dry thoroughly if used.
- Is this cake gluten-free?
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No, this cake contains all-purpose flour which has gluten. To make gluten-free, substitute with a gluten-free flour blend and verify leavening adjustments.
- How do I store leftover cake?
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Keep leftover cake in an airtight container at room temperature for up to 2 days or refrigerate to extend freshness. Freeze slices individually for longer storage.
- Can I add other nuts or berries?
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Yes, pecans or walnuts can substitute sliced almonds, and blueberries or raspberries can be used instead of strawberries for a different fruity touch.
Almond Strawberry Cake
Equipment
- 1 8-inch round cake pan greased and lined with parchment paper
- 1 mixing bowl
- 1 whisk
- 1 electric mixer or hand mixer
- 1 wire rack for cooling
Ingredients
- 1/2 cup unsalted butter room temperature (113 g)
- 3/4 cup granulated sugar 150 g
- 2 large eggs room temperature
- 1/2 cup Greek yogurt room temperature (120 g)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 190 g
- 1/2 cup almond flour 60 g
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup diced strawberries 80 g, for batter
- 3/4 cup halved strawberries 120 g, for topping
- 1/3 cup sliced almonds 50 g, for topping
- Powdered sugar for dusting
Instructions
- Preheat oven to 340°F (170°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until pale, fluffy, and creamy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition. Then mix in Greek yogurt and vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the diced strawberries to the batter.
- Pour the batter into the prepared pan and smooth the top. Arrange the halved strawberries evenly across the surface, then sprinkle with sliced almonds.
- Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled cake generously with powdered sugar before serving.
Notes
- Pat strawberries dry to reduce excess moisture in the batter.
- Do not overmix after adding flour to keep cake tender.
- Cover cake loosely with foil if browning too fast.
- Store leftovers tightly wrapped at room temperature for up to 2 days.
