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Almond Strawberry Cake

Almond Strawberry Cake

A tender almond flour cake with juicy strawberries, topped with sliced almonds and powdered sugar. Soft, buttery, and delightfully nutty, perfect for springtime gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course cake, Dessert
Cuisine American
Servings 8 people
Calories 280 kcal

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.