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Quick, easy, and delicious strawberry almond cake recipe! The cake batter is mixed together in no time and comes with juicy sweet chunks of baked strawberries!
A popular summer coffee cake with fresh strawberries and almond meal! This easy strawberry cake is moist, sweet, fruity, nutty, easy and quick to prepare, and a real eye-catcher!
The pinkish strawberry topping looks simply stunning and makes quite an impression on guests – feel free to dust with powdered sugar. Serve it along with a cup of tea or coffee on a sunny summer day, and everyone is happy!
Strawberries are often used fresh as a cake topping, but I do love to bake them together with the cake batter. They make your cake juicier and sweeter while using less refined sugar. Although, make sure to use ripe strawberries (slightly overripe ones that aren’t the best to enjoy fresh anymore can be used too).
The strawberry almond cake batter consists mainly of ground almonds and little spelt flour. Use dairy-free butter, and feel free to swap white sugar with coconut sugar to make it refined sugar-free. If you prefer a gluten-free strawberry cake, swap spelt flour 1:1 with gluten-free baking flour.
Strawberry Cake Recipe – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place it on a rimmed baking sheet to catch any drips.
- Wash fresh strawberries, dice half of them, and cut the other half in halves.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy, light, and fluffy.
- Add almond meal, spelt flour, baking powder, salt, and lemon zest, mix well.
- Fold in diced strawberries.
- Pour the batter into the prepared pan. Arrange halved strawberries with the cut-side down on top of the batter. If you like, top the batter with two tablespoons of sliced almonds.
- Bake for 60 minutes in the preheated oven until a toothpick inserted in the center comes out clean (or mostly clean). Remove from the oven, place on a wire rack, and let it cool completely in the springform pan before serving.
- Feel free to dust with powdered sugar.
Recipe FAQ & Tips
How long does this cake stay fresh? Store leftovers in an airtight container or packed with aluminum foil in the refrigerator for up to 3 days.
Can I freeze leftovers? Absolutely! Once cool, transfer the cake into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen cake for a few minutes in the oven. Defrosting is even faster if you freeze the cake already sliced so that you can defrost single slices at room temperature (approx. 1 hour).
Almond Meal: This recipe works with either almond meal, almond flour, or ground almonds. You can even opt-in for ground hazelnuts instead of almonds; it also tastes delicious while slightly nuttier.
More Recipes You’ll Love:
- Rhubarb Almond Cake
- Strawberry Banana Smoothie
- Spinach Strawberry Salad
- Donuts with Strawberry Rhubarb Jelly
- Pear Chocolate Olive Oil Cake
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Strawberry Almond Cake
Ingredients
- 1 lb (450 g) strawberries trimmed
- 1 stick + 2 tbsp (140 g) dairy-free butter at room temperature
- ½ cup (100 g) white sugar
- 2 organic eggs
- 1 tsp vanilla extract
- 2 cups (200 g) almond meal or almond flour, ground almonds
- ⅔ cup + 2 tbsp (100 g) spelt flour or all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- grated zest from 1 organic lemon
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Dice half of the strawberries and cut the other half in halves.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
- Add almond meal, spelt flour, baking powder, salt, and lemon zest, mix well.
- Fold in diced strawberries.
- Pour the batter into the prepared pan. Arrange halved strawberries with the cut-side down on top of the batter.
- Bake for 60 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan before serving.
Swapna says
Made this cake today, and it was utterly yummy; got two thumbs up from my picky hubby too! Set perfectly in the center after the recommended 1 hour of baking. Thanks for sharing your recipe!
Aline Cueni says
So glad to hear, Swapna! Thank you for your sharing your kind feedback! 💕
Katie says
I just made this cake. It is delicious and perfectly sweetened, but I think I must’ve had extra juicy strawberries because the cake was quite wet in the middle after an hour and 5 minutes in the oven and lots of cooling time. Now, having said that, it doesn’t feel or taste uncooked….just wet. Almost like a pudding in the middle. I powdered and will drizzle melted dark chocolate on for serving…minus the one taster piece of course! 😉😄
Aline Cueni says
Sorry to hear that the cake is a little too wet for your taste. I still hope it tasted delicious! Next time, try to use a little more flour or fewer strawberries. Thank you for sharing your experience, Katie! 😍