Strawberry Almond Cake Recipe with Almond Glaze

This Strawberry Almond Cake is a light, tender one-pan cake that is perfect year-round and especially delightful in spring and summer when fresh berries are at their best. It makes a lovely brunch cake, pairing perfectly with coffee or tea. The base is a softly buttery vanilla-almond cake with a hint of orange zest and fragrant cardamom. A touch of almond flour gives a delicate crumb, while fresh strawberries baked into the batter add juicy pops of flavor. The cake is finished with toasted flaked almonds and coarse sugar for a crunchy top — no frosting required. Simple ingredients and straightforward steps make this an ideal recipe to keep on hand for gatherings or an elegant everyday treat.

Why You Will Love This Recipe

• Simple and approachable – Minimal steps and basic pantry ingredients make this cake easy to prepare.
• Soft, tender crumb – The combination of butter and oil with a bit of almond flour creates a tender, delicate texture.
• Lively flavors – Orange zest, vanilla, almond extract and a touch of cardamom give the cake a fragrant, nuanced profile that complements strawberries beautifully.
• Fresh fruit – Fresh strawberries provide bright sweetness and fresh texture; they hold up better than frozen in this batter.
• No-frosting finish – Toasted flaked almonds and coarse sugar create a crunchy topping, so the cake is ready to serve as-is.

Ingredients for Strawberry Almond Cake

Notes: Use room-temperature butter for easy creaming. Choose fresh strawberries — they maintain texture and color in the baked cake. If you have cake flour, you can replace half the all-purpose flour for extra tenderness.

• Butter: 6 tablespoons (84g) unsalted, softened
• Oil: 2 tablespoons (30ml) neutral oil (sunflower or other mild oil)
• Sugar: 3/4 cup (150g) granulated sugar
• Vanilla extract: 1 teaspoon
• Almond extract: 1/2 teaspoon
• Orange zest: Zest of one orange
• Eggs: 2 large eggs
• All-purpose flour: 1 1/4 cups (180g)
• Almond flour: 1/2 cup (50g) fine blanched almond flour
• Baking powder: 1 1/2 teaspoons
• Ground cardamom: 1 teaspoon
• Salt: 1/2 teaspoon
• Greek yogurt: 1/2 cup (120ml) full-fat yogurt
• Fresh strawberries: just under 2 cups (about 250g), hulled and quartered

Step-by-Step Instructions

This cake is straightforward to prepare. An electric hand mixer speeds up the creaming stage, but vigorous whisking works as well.

• Prepare pan and oven: Preheat the oven to 350°F (175°C). Line an 8-inch round springform pan with parchment or lightly grease and line the bottom. A standard 8-inch cake pan will also work, though a springform makes removal easier.
• Dry ingredients: Sift or whisk together the all-purpose flour, baking powder, ground cardamom and salt in a medium bowl. Stir in the almond flour and whisk to remove any lumps.
• Cream butter and sugar: In a large bowl, beat the softened butter with the sugar, oil, orange zest, vanilla and almond extract until the mixture is pale and fluffy, about 2 minutes with a hand mixer.
• Add eggs: Beat in the eggs one at a time, mixing until each is incorporated. Scrape down the sides of the bowl as needed.
• Mix yogurt: Stir in the yogurt until evenly distributed.
• Combine with dry ingredients: Sprinkle the flour mixture over the wet mixture and fold in gently with a spatula until just combined. The batter will be thick; avoid over-mixing to keep the cake tender.
• Fold in strawberries: Very gently fold in the quartered strawberries with 3–4 folds so they don’t break up and bleed into the batter.
• Top and bake: Spoon the batter into the prepared pan and smooth the top. Sprinkle flaked almonds and coarse sugar evenly over the surface. Bake for 35–45 minutes, or until a skewer inserted into the center comes out clean and the edges are golden.
• Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform and cool completely on a wire rack. Dust lightly with icing sugar before serving if desired. Store in an airtight container at room temperature for up to 2–3 days, or refrigerate for longer storage.

Expert Baking Tips

• Measure flour correctly: Use a kitchen scale for best results or spoon and level the flour into the cup to avoid an overly dry cake.
• Don’t reduce the sugar: The sugar contributes to tenderness and the crisp topping; cutting it can change texture.
• Sift or whisk dry ingredients: This prevents lumps and helps the batter come together with minimal mixing.
• Be gentle with mixing: Fold until no streaks of dry flour remain. Over-mixing develops gluten and produces a firmer cake.
• Choose fresh strawberries: Fresh berries keep their structure and color in the batter. Frozen strawberries can release excess juice and alter the texture.
• Watch baking time: Start checking at the lower end of the bake time. Over-baking will dry the crumb.

Recipe FAQ

Baking with Strawberries

If you enjoy strawberry desserts, this cake is a great starting point. Fresh berries bring brightness to baked goods and pair especially well with citrus, almond and warm spices like cardamom.

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