This easy to make strawberry almond cake is a humble one layer cake. Tender moist almond cake topped with lightly sweetened whipped cream and fresh strawberry slices. It’s the perfect dessert for any springtime celebration!
This is the kind of cake suitable for breakfast! Almond cake is a popular choice for brunch and afternoon tea. It pairs well with a variety of fruits adapting to whatever is in season.
Strawberry almond cake is not very sweet. It relies on the sweetness of the fresh fruit and the creaminess of the whipped cream. For a decadent version, serve the unadorned cake with a scoop of vanilla ice cream and strawberry sauce.
Ingredients
This single layer cake uses the staple baking ingredients of flour, baking powder, sugar, butter, salt, and eggs. In addition, you will need the following:
- Almond Flour: This recipe was created and photographed using blanched almond flour (that means almonds without skin). You may use unblanched (skin-on) almond flour. Keep in mind that skin-on almond flour will leave brown specks throughout the cake.
- Buttermilk: Grocery stores and supermarkets typically sell cultured buttermilk. It’s low-fat milk mixed with live cultures. Any kind of buttermilk (low-fat to full-fat). In a pinch, make your own buttermilk by combining one cup milk with one tablespoon acid (lemon juice or white vinegar).
- Baking Soda: Baking soda is mixed with buttermilk to help leaven the dough to create a light, fluffy texture. Baking soda also aids in taming the acidity of buttermilk, producing a more flavorful sweet tart flavor.
- Extracts: This cake combines pure vanilla extract and almond extract. Together, these two extracts create a warm, nutty, floral flavor.
For best results, measure ingredients by weight using a kitchen scale. Otherwise, if you prefer volume measurements, please use the spoon and level method to properly measure flour.
Recipe Variations
The strawberry almond cake is topped with whipped cream and fresh strawberries. This combination is most delicious when strawberries are in season from spring through summer months. Easily swap out the toppings to incorporate seasonal flavors.
- Maple syrup sweetened whipped cream and orange segments
- Honey sweetened whipped cream and sliced bananas
- Whipped cream with sliced peaches
Or, try a different single layer almond cake like orange almond cake soaked with orange liqueur or almond plum cake with crumble topping.
Instructions
Almond Flour Dessert Recipes
Strawberry Almond Cake
Ingredients
Almond Cake
- ½ cup unsalted butter, (113 g), softened, room temp
- ¾ cup granulated sugar, (150 g)
- 1 teaspoon pure vanilla extract, or vanilla paste
- ½ teaspoon almond extract
- 2 large eggs, room temp
- 1 cup all-purpose flour, (130 g)
- 1 cup almond flour, (120 g)
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup buttermilk, (160 g), room temp
- ¼ teaspoon baking soda
Topping
- 1 cup heavy whipping cream, very cold
- 2 Tablespoon confectioners' sugar
- ½ teaspoon pure vanilla extract
- pinch kosher salt
- 1 pint strawberries, hulled and sliced as desired
Instructions
Cake:
- Preheat oven to 350° F. Butter 8” cake pan and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla, and almond extra until smooth. Add in eggs. Continue to beat until thoroughly incorporated.
- In a large bowl, whisk together flour, almond flour, baking powder, and salt.
- In a large measuring cup, whisk together buttermilk and baking soda. Let sit for 3 minutes to activate.
- Alternate adding flour mixture to mixing bowl in three addition, alternating with buttermilk mixture. Mix on low-medium speed until there are no longer any dry streaks of flour. Scrape down asides of bowl as needed.
- Transfer batter to prepared cake pan. Using an offset spatula, make sure the batter is evenly spread. Bake for 35-40 minutes, rotating pan midway through baking.
- Let cake cool in pan for 5-10 minutes. Unmold and cool to room temperature on wire rack.
Topping:
- Using a whisk or handheld mixer, beat chilled heavy cream, confectioners' sugar, and vanilla to soft peaks. Scrape down sides of bowl. Continue to beat until barely medium peaks. Cover and keep chilled until ready to use.*Do not over mix. Otherwise, whipped cream will curdle and turn into butter.
- Spread whipped cream over cooled cake. Top with sliced strawberries. Serve immediately.
Notes
- Use either blanched almond flour or skin-on almond flour. Alternatively, you may also grind up sliced almonds to create your own coarse almond flour.
- Use store-bought cultured buttermilk or make your own by combining one cup milk with one tablespoon fresh squeezed lemon juice or distilled white vinegar.
- Heavy cream may be sweetened with maple syrup or honey. Or, keep it unsweetened.
- Swap out your choice of seasonal fruits in place of strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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If you don’t mind I can give you one suggestion, place the strawberry 15 minutes after the initial baking. Then it may not sink to the bottom. I did similar with cherry in my cherry Clafoutis. It is delicious that is what matters. Sorry for the bad day.
Thanks for the suggestion! I’ll have to try that next time :)
This looks so comforting. Especailly with some hot tea and a book!
Yes, so very comforting! I might have to try it with other fruits later this summer