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+ servings
strawberry almond cake next to a few strawberries
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4.50 from 2 votes

Strawberry Almond Cake

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!
Course Dessert
Cuisine Vegetarian
Keyword easy strawberry cake, strawberry almond cake
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 337kcal
Author Aline Cueni



  • 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.


Make your own almond meal with this easy DIY Almond Meal Recipe!
Store leftovers in an airtight container or packed in aluminum wrap for up to 3 days in the refrigerator. → Although this cake tastes best when eaten within the same day.
Freeze: Once cool, transfer the cake (I suggest slicing it beforehand) 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. Single slices can be thawed for 1 hour at room temperature.


Calories: 337kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 204mg | Fiber: 7g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 33mg | Calcium: 118mg | Iron: 3mg