Almond Cake with Strawberries
Almond Cake with strawberries. The perfect brunch cake, lightly sweetened almond cake topped with orange-scented berries.
There’s so much to love about this almond cake. Since developing it almost seven years ago, I’ve made it countless times: for a friend, when my in-laws were visiting, and on a lazy Sunday whenever brunch cake sounds necessary.
The best part about this almond cake is that it’s not fancy, like most frosted cakes. In fact, it’s supposed to look rustic, a term I most certainly overuse to add charm to imperfections. It’s a thick, dense, lightly sweetened cake that’s perfect paired with an afternoon cup of tea or served for brunch.
To serve, garnish this almond cake with freshly sliced strawberries and a dollop of whipped cream. Spoiler alert—it’s good. Really, really good. However, don’t add the berries until right before serving, as they will weigh down the cake if they sit too long. If you don’t plan on enjoying the cake in its entirety in one sitting, add berries after slicing and plating.
See below for tips and ingredient notes, or scroll down to the full recipe at the bottom.
Table of Contents
Ingredient Notes
Almond flour is the base of this cake, adding flavor, texture, and density. It’s also the perfect substitute for all-purpose flour, making this cake naturally gluten-free.
To add body and depth, a custard of egg yolks and sugar is whipped together before folding in stiff egg whites. This two-step process is a must; without it, the cake will fall flat and not rise correctly.
For a richer almond flavor, substitute almond extract for the vanilla extract.
To grease this almond cake, I like to use softened butter and granulated sugar for added texture. Alternatively, you can line a springform pan with parchment paper or use cooking spray.
I prefer orange juice with the strawberries, but you can substitute lemon zest or lemon juice instead. Raspberries, or a mix of fresh berries, will also work.
Lastly, a dusting of powdered sugar is optional but provides a nice contrasting color and a slightly sweet flavor.
How to Make this Almond Cake Recipe
Beat the egg yolks with sugar
In a bowl, beat together the egg yolks with the sugar and vanilla extract.
Whip the egg whites
Using a stand mixer with a paddle attachment or a medium bowl with a hand mixer (or just a whisk, but it will take longer), whisk together the egg whites until soft peaks form. Beat in the remaining sugar.
Make the batter
Whisk together the rest of the dry ingredients, then fold in the egg yolk mixture. Fold in the egg whites, then pour the cake batter into the prepared cake pan.
Bake
Bake until tender, then remove and let cool. Shower with powdered sugar and top with orange berries.
Frequently Asked Questions
Where can I find almond flour?
You can find almond flour at most well-stocked grocery stores or online. I usually buy Bob’s Red Mill version as I like their superfine almond flour, but both Trader Joe’s and Whole Foods also have their own house brand.
How do you separate eggs?
Crack the egg on a flat surface. Over a bowl, open the egg into your hand and allow the egg whites to pass through your fingers. Gently move your fingers to work all the egg whites through. Place the egg yolk into a separate bowl.
How do you store Almond Cake?
You can store this almond cake in the fridge or on the counter for 3-4 days.
How to Serve Almond Cake
I love this almond cake topped with powdered sugar and strawberries, but you can also enjoy it plain. For a more almond-rich flavor, sprinkle with powdered sugar and top with toasted sliced almonds.
This almond cake is best at room temperature, so if you store it in the fridge then I recommend bringing it out of the fridge for at least an hour before serving.
As it’s lightly sweetened cake, it’s delicious served with coffee or tea for breakfast, brunch or dessert. It’s also great for an afternoon snack!
More Cake Recipes
If you try this almond cake recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Almond Strawberry Cake
Ingredients
- 1-2 teaspoons softened butter
- ½ cup + 2 tablespoons sugar, divided
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 orange, zested and juiced
- 1-2 cups fresh strawberries, sliced
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350ËšF. Using the 1-2 teaspoons of softened butter, butter the sides of a 9-inch springform pan and sprinkle 2 tablespoons of sugar on the bottom.
- In a bowl, beat together the 4 yolks, ¼ cup of sugar, and a teaspoon of vanilla extract
- In a separate mixer, whip the 4 egg whites to soft peaks, then slowly beat in the remaining 1/4 cup of sugar.
- In a large bowl, whisk together dry ingredients (1 1/4 cups almond flour, 1 teaspoon baking powder, and 1/4 teaspoon salt), then add to the egg yolk mixture. Stir in orange zest.
- Gently fold in whipped egg whites to the batter in ½ cup increments.
- Pour batter into the prepared, greased pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- While baking, slice strawberries and place in a bowl along with the orange juice.
- After cake is done baking, let cool and finish with powdered sugar and marinated strawberries.
Nutrition
This recipe was first posted in April, 2017 and updated in March, 2024.