There’s no combination quite as classic or as delightful as strawberries and almonds. The light, nutty flavor of almond pairs perfectly with the sweet, fresh taste of ripe strawberries. This almond strawberry cake is my go-to recipe for celebrating spring, summer, or any special occasion that calls for a truly beautiful and delicious dessert. It’s a cake that looks elegant and impressive, but is surprisingly simple to bake.
I’ve made countless variations of this cake, but this recipe is the one I come back to again and again. The cake itself is incredibly moist and tender, with a subtle almond flavor from both almond flour and almond extract. The real magic, however, lies in the frosting and filling. A simple strawberry puree is folded into a creamy frosting, creating a vibrant, fruity flavor that tastes like pure sunshine. It’s a combination that’s light, refreshing, and utterly irresistible.
Why I Love This Recipe
I love this cake because it’s a showstopper without being a fuss. The beautiful pink frosting and fresh strawberry garnish make it a centerpiece on any dessert table, but the process of making it is surprisingly straightforward. It’s a cake that uses fresh, seasonal ingredients to their full potential, and the flavor combination is a testament to that. Every bite is a perfect balance of nutty almond and sweet strawberry, making it a dessert that’s not too heavy or overly sweet. It’s the kind of cake that makes you feel like a true baker, even if you’re just a home cook like me.
Ingredients
For the Almond Cake:
- 2 cups all-purpose flour
- 1/2 cup almond flour or finely ground blanched almonds
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
For the Strawberry Frosting & Filling:
- 1 cup fresh strawberries, hulled and quartered
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
For Garnish:
- Fresh whole strawberries and sliced almonds (optional)
Swaps and Notes
- Almond Flour: Using a mix of all-purpose and almond flour gives the cake a wonderful, tender crumb and a richer almond flavor.
- Milk: Whole milk works best for a moist cake, but you can use 2% or even a non-dairy milk like almond milk in a pinch.
- Fresh Strawberries: This recipe relies on fresh strawberries for the best flavor. If you use frozen, be sure to thaw them and drain off any excess liquid before pureeing.
- Frosting Consistency: For a thicker frosting, add less cream. For a thinner, more spreadable frosting, add a bit more.
Step-by-Step Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the strawberry puree. In a food processor or blender, puree the fresh strawberries until smooth. Set aside. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract. Slowly add the strawberry puree, beating until the frosting is a beautiful pink color and well combined. If the frosting is too thick, add a tablespoon of heavy cream or milk.
- Assemble and Decorate: Place one cake layer on a serving platter. Spread a generous layer of strawberry frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Garnish with fresh strawberries and sliced almonds if desired.
Tips for Success
- Room Temperature Ingredients: As with all baking, using room temperature butter, eggs, and milk will give you a smoother batter and a more consistent cake.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- Strawberry Puree: Make sure your strawberry puree is smooth, as any large chunks will make the frosting difficult to spread. You can strain it through a fine-mesh sieve for an even smoother finish.
Serving Suggestions and Pairings
This cake is a celebration in itself, so it doesn’t need much to accompany it. A simple scoop of vanilla ice cream or a dollop of fresh whipped cream would be delicious. For a refreshing drink to serve alongside it, my blueberry lemonade is the perfect complement, with its fruity, tangy notes.
Nutritional Information Per Serving
- Calories: 600-700
- Fat: 35-40g
- Carbohydrates: 70-80g
- Protein: 8-10g
Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.
Storage and Leftover Tips
This cake is best enjoyed within 2-3 days. Store it covered in the refrigerator to keep the frosting firm and the strawberries fresh. For the best texture, let the cake sit at room temperature for 20-30 minutes before serving.
More Recipes You Will Love
If you love baking and sweet treats, here are a few more of my favorites that I know you’ll enjoy:
- For a fun, colorful, and surprising dessert, my Unicorn Poke Cake is always a conversation starter.
- My Chocolate Chip Banana Bread is a delicious way to use up overripe bananas and it always turns out perfectly moist.
- For a simple, no-bake classic that never fails, these old-school no-bake cookies are a must-try.
- If you want a seriously indulgent treat, these Chocolate Chip Cookie Dough Brownie Bombs are a sweet obsession.
Final Thoughts
This almond strawberry cake is a celebration of simple, fresh flavors. It’s a testament to the fact that with a little care and attention, a classic can be elevated into something truly special. I hope you enjoy baking it as much as I do!
What’s your favorite occasion to bake a beautiful cake? Let me know in the comments below!
How to Make the Best Almond Strawberry Cake with Fresh Berries
Ingredients
- 2 cup almond flour or finely ground blanched almonds
- 1 tbsp baking powder
- 2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup fresh strawberries, diced
- 2 tbsp heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, almond extract, and milk until combined.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced strawberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with whipped cream or additional fresh strawberries if desired.
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