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Strawberry Almond Cake

makes one 9-inch cake
Author: Maryanne Cabrera


  • 6 Tbsp unsalted butter room temp
  • ¾ cup granulated sugar
  • 1 large egg room temp
  • ½ cup whole milk
  • 2 Tbsp heavy cream
  • 1 teaspoon vanilla paste
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 pint strawberries hulled and sliced in half
  • 2 Tbsp turbinado sugar


  • Preheat oven to 350° F.  Butter 9” cake pan and set aside.
  • In the bowl of a stand mixer, cream together butter and sugar.  Add egg and vanilla paste.  Continue to beat until thoroughly incorporated.
  • In a measuring glass, mix together milk and cream.  Set aside.  In a bowl, whisk together flour, almond flour, baking powder, baking soda, and salt.
  • Add half of flour mixture to mixing bowl.  Mix slightly.  Add all of the milk-cream mixture, followed by remaining flour mixture.  Mix until combined.
  • Transfer batter to prepared cake pan.  Using an offset spatula, make sure the batter is evenly spread. Place strawberries cut side down on top of the batter.  Sprinkle with turbinado sugar.
  • Bake for 10 minutes at 350 degrees F.  Reduce to 325 degrees F and continue baking for another 45-50 minutes.  Let cool before slicing and serving.