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    Home » Recipes » Cake Recipes

    Simple Strawberry Almond Cake (Moist & Easy)

    Published: Nov 5, 2020 · Modified: May 3, 2023 by Priya Maha

    Jump to Recipe
    A round cake with strawberry and almond flakes topping.

    This almond strawberry cake is a made from scratch, white almond cake with homemade strawberry compote and toasted almond flakes topping.

    Baked in a round pan as a single layer cake, this yummy treat has a lovely moist texture with a light nutty hint to it. The toasted almond flakes (sliced almonds) topping, combined with the sweet and tart homemade strawberry filling swirls on the cake complete this cake into a lovely, delectable treat, perfect as a tea cake or coffee cake!

    A round cake with strawberry filling and almond flakes topping. A slice of the cake is cut out.
    A made from scratch homemade almond cake with strawberry filling - perfect for tea time and snacking!
    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and variations
    • 👩🏻‍🍳How to make
    • 🍽️Serving & storage
    • 💡Expert tips
    • 💭FAQs
    • ❤️More recipes you will love ❤️
    • 📖Recipe

    ❤️Why you will love this recipe

    • This strawberry almond meal cake is an easy cake to make and uses easily available simple ingredients.
    • It's made from scratch and is all natural.
    • It is a perfect way to use up strawberries during strawberry season.
    • You can make the strawberry filling ahead of time and get to bake this delicious cake anytime you feel like eating it, even when strawberries are not in season.
    • The cake a lovely moist texture and pairs wonderfully well with the crunchy nut topping. Nothing beats a warm slice of this moist cake with its sweet strawberry and crunchy nut topping and hot cup of tea on a lazy afternoon!

    📋Ingredients

    • All purpose flour + baking powder + salt - combine these ingredients and mix well with a whisk (or sift) before adding into the cake batter.
    • Ground almond (almond meal) - this is literally almonds that are ground to a fine powder. This adds a lovely nutty taste to the cake.
    • Granulated sugar (caster sugar)
    • Butter - I use salted butter. In fact, I use salted butter in all my recipes. If you use unsalted butter, increase the quantity of salt in the recipe to a quarter teaspoon.
    • Eggs - Use large eggs (large size)
    • Vanilla extract (or almond extract) - for the flavoring.
    • Almond flakes - Contribute to the lovely crunch on the cake.
    • Strawberry compote - can be make ahead of time and refrigerated.

    *Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*

    🧾Substitution and variations

    • Instead of a round 8-inch cake pan, this moist almond cake can also be baked in a tart pan with fluted edges.  It will make a pretty cake, perfect for Mother's Day.
    • For topping, instead of almond flakes, you can also add sliced strawberries before baking.
    • For additional flavor, add 1 tablespoon of grated orange zest after adding the flour mixture into the cake batter.
    • To make a double layer cake, double the recipe and bake the cake in two 8-inch cake pans. Omit the almond flakes on top. You can sandwich and cover the cake layers with almond buttercream (make the buttercream icing as provided here and replace vanilla extract with almond extract). Sprinkle the roasted almond flakes on top if you wish.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩🏻‍🍳How to make

    Preparing the strawberry compote and the almond flakes.

    • Start by preparing the strawberry compote or filling and the almond flakes. Follow my recipe here for the strawberry compote. The compote and be made a few days in advance and kept refrigerated.
    • As for the almond flakes, roast them lightly either on a stove top or in the oven.
    • If using the stove top, use medium heat to toast the nuts. They get roasted again in the oven along with the cake, so toasting them too much will leave you with overly browned nuts on this strawberry almond meal cake.

    Mixing the cake batter

    Poster with 6 images showing how to mix batter for a round cake.
    1. For the almond flakes, place them on a parchment paper lined baking tray and toast them in the oven at 170 degrees Celsius for 5 minutes. Remove from the oven and let them cool down.
    2. In a separate medium bowl or large bowl of a stand mixer or a hand electric mixer, cream the butter and sugar until light and fluffy (with a paddle attachment) at medium speed. This should take around 2 minutes. In between, scrape the bowl at least once.
    3. Add the eggs into the creamed sugar and butter mixture, one at a time, beating well after each addition. Remember to scrape the sides of the bowl before giving the creamed mixture a final round of beating.
    4. In a separate small bowl, mix the plain flour, baking powder, and almond flour with a hand whisk. Fold the dry ingredients into the wet ingredients. You can do it all at once.
    5. Mix well to incorporate the flour and the almond flour mixture. And then mix in the vanilla extract.
    6. Pour batter into the prepared pan (a well-greased and floured or parchment paper lined, 8-inch cake pan). 

    The cake topping

    A poster of 4 images showing how to top a round cake with strawberry filing swirls and almond flakes before baking.
    Adding the homemade strawberry filling onto the almond meal strawberry cake
    1. Drop small bits of the strawberry filling (about half a teaspoon drops) all over the top of cake batter. 
    2. Use a toothpick or a skewer to swirl the strawberry filling onto the cake batter in a circular motion.
    3. Finally, sprinkle the toasted almond flakes all over the top of the cake. The amount mentioned in the recipe card below is sufficient to cover the top of this almond strawberry cake generously. 
    4. Bake the cake in a preheated oven at 170 degrees Celsius for about 35 to 40 minutes. Test if the cake is done with a skewer. If the skewer comes out clean or with just a few soft crumbs, the cake is ready. You can remove it from the oven. Let the strawberry almond tea cake cool in the tin for a few minutes, loosen the edges with a palette knife or an offset spatula and turn out on a wire rack to cool it down completely.
    A slice of cake on a white plate. Cake is topped almond flakes.
    A slice of the moist and fluffy almond strawberry cake - An easy strawberry cake recipe

    🍽️Serving & storage

    • This strawberry and almond flour cake is best served on the day it is baked. That way, you get the almond flakes all nice and crunchy as you eat the cake. Keeping it for the next day is perfectly fine too, but the almond flakes tend to lose their crunch, but still good nevertheless.
    • Use a serrated knife to cut the cake. That way, it is easier to cut through the almond flakes on the cake without causing them to fall out.
    • This cake lasts for a good 3 to 4 days at room temperature. If you wish to keep it longer, wrap it in plastic wrap (to ensure it does not dry out) and refrigerate it. Bring it to room temperature before consuming.

    💡Expert tips

    • If you don’t have almond flour (also known as almond meal), you can always make your own by grounding almonds (without the brown skin) to a fine powder in a food processor. You need not sieve the ground almonds, and if you find any tiny bits of almonds in it, it is perfectly fine for this almond flour strawberry cake.
    • Roast the almond flakes separately before putting them onto the cake batter. This will ensure the flakes on your cake are perfectly crunchy after baking. When roasting the almond flakes, suffice if you roast them lightly. You can do this in the oven or over the stove top.
    • Make the strawberry compote (filling) ahead of time. My strawberry compote recipe is made using fresh berries and lasts well in the refrigerator, so making it earlier helps save time when baking this almond cake.
    • Adjust the amount of the filling on the cake to your liking. If you wish to have more filling in the cake, you can always increase it. 
    • Make sure your cake tin is well greased and flour or lined with parchment paper to ensure easy release of the cake. If you are using a fluted cake pan or tart tin, make sure to well grease and flour the sides of the tin for easy release of the cake. 

    💭FAQs

    Can you make the with fresh chopped strawberries instead of the compote?

    Yes, you can. Chop or slice the berries and add them to the cake batter. Bake as indicated in the recipe.

    Can the cake be served with whipped cream?

    Yes, it can. Simply omit the toasted flakes on the cake before baking. Once the cake is baked and has cooled down completely, spread a think layer of whipped cream and sprinkle the toasted almond flakes on top.

    ❤️More recipes you will love ❤️

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      Almond Oatmeal Cookies (with Toasted Almonds)
    • A stack of 4 brownie slices on one another.
      Almond Brownies (Fudgy Chocolate Brownie with Nuts)
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      Strawberry Oat Bars with Nutty Crumble Topping
    • Round scalloped cookies sandwiched with strawberry jam. Cookies are with a small heart shaped hole on top
      Strawberry Jam Cookies (Sandwich Cookies)

    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    A round cake with strawberry filling and almond flakes topping. A slice of the cake is cut out.

    Almond Strawberry Cake

    A simple and moist almond strawberry cake with almond flour and homemade strawberry topping. A perfect homemade treat for tea and coffee!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Almond Strawberry Cake
    Prep Time: 30 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Yield: 1 Eight inches round cake
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    • 125 g all purpose flour
    • 75 g ground almond almond meal
    • 150 g granulated sugar
    • 180 g butter
    • 3 eggs
    • ½ teaspoon vanilla extract (or almond extract)
    • ¾ teaspoon baking powder
    • ⅛ teaspoon salt
    • 50 g almond flakes
    • 50 g strawberry compote (strawberry filling)
    Metric - US Customary

    Instructions

    • Pre-heat oven to 170°Celsius.
    • Measure the almond flakes and toast them in the oven for 5 minutes. Remove and set a side.
    • In a medium bowl, cream the butter, sugar and salt until light and fluffy.
    • Add the eggs, one at a time, beating well after each addition.
    • In a separate bowl, measure the flour, almond flour and baking powder and mix with a whisk to combine the ingredients.
    • Fold the dry ingredients into the creamed mixture.
    • Add in vanilla extract.
    • Pour the batter into a prepared 8 inch round cake tin.
    • Drop half teaspoons of strawberry filling all over the cake top. Use a skewer or toothpick to swirl the filling onto the cake batter.
    • Sprinkle the toasted almond flakes all over the top of the cake.
    • Bake the cake at 170°Celsius for about 35 to 40 minutes. Test with a skewer before removing it from the oven.
    • Let the cake cool in the tin for a few minutes before turning out onto a wire rack to cool completely before serving.

    Notes

    • If you don’t have almond flour (also known as almond meal), you can always make your own by grounding almonds (without the brown skin) to a fine powder in a food processor. You need not sieve the ground almonds, and if you find any tiny bits of almonds in it, it is perfectly fine for this almond flour strawberry cake.
    • Roast the almond flakes separately before putting them onto the cake batter. This will ensure the flakes on your cake are perfectly crunchy after baking. When roasting the almond flakes, suffice if you roast them lightly. You can do this in the oven or over the stove top.
    • Make the strawberry compote (filling) ahead of time. My strawberry compote recipe is made using fresh berries and lasts well in the refrigerator, so making it earlier helps save time when baking this almond cake.
    • Adjust the amount of the filling on the cake to your liking. If you wish to have more filling in the cake, you can always increase it. 

    Nutrition

    Calories: 3373kcal | Carbohydrates: 309g | Protein: 58g | Fat: 222g | Saturated Fat: 101g | Cholesterol: 878mg | Sodium: 2150mg | Potassium: 750mg | Fiber: 18g | Sugar: 180g | Vitamin A: 5211IU | Vitamin C: 4mg | Calcium: 628mg | Iron: 13mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

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    I'm Priya, and I'm so excited that you dropped by :) Welcome to DECORATED TREATS, a place where I share all my cake decorating ideas & true and tried recipes for all things sweet.

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