Delight your friends and family with this delicious almond cake with strawberries! This simple yet elegant dessert is made with a combination of almond and oat flour, fresh strawberries, almond extract, and olive oil. It's the perfect way to end a Shabbat or New Year's celebration on a light yet refreshing note. Plus, it looks as good as it tastes - so get ready for some serious compliments!
Why this almond strawberry cake recipe works
Looking for a light, airy cake that packs a real flavor punch? Maybe something you can serve at Shabbat? This nutty almond and strawberry combo is sure to hit the spot.
The oat flour adds a delicate texture, while the almond extract brings out all the nutty goodness of the almonds. Meanwhile, fresh strawberries add a pleasant tartness that offsets the sweetness of the cake. And with olive oil in the mix, this cake has a moist and fluffy texture.
Ready to make your own almond strawberry cake? Let's get baking!
Tips for making the best almond cake with strawberries
Here are some of the best tips for making this berry almond dessert...
Make this cake gluten-free
To make this recipe gluten-free, make sure to use certified gluten-free oat flour.
Use different berries
Yes, you can definitely switch up the fresh strawberries in this cake. You can use frozen mixed berries, raspberries, or blueberries. Or, if you prefer a classic cake flavor, you can omit the strawberries altogether and make a simple almond cake.
Use finely ground almond flour for texture
Almond flour adds a moist, fluffy texture to the cake that regular flour can’t replicate. It also adds an extra nutty flavor that pairs perfectly with strawberries.
To make sure you get the best results, make sure to use finely ground almond flour and sift it before adding it to the cake batter.
Top the cake with glaze
For a decadent touch, top your almond and strawberry cake with a simple glaze made from powdered sugar and lemon juice, or melted chocolate if you’re feeling extra indulgent!
Here are some questions people often ask about how to make this almond strawberry cake...
Can I use frozen strawberries?
Yes, you can! If using frozen strawberries, let them thaw out before adding them to the cake. Make sure you don't forget to strain off any excess liquid prior to combining it with the other ingredients.
Do I need almond extract?
Yes! The almond extract adds a delicious flavor to this cake and really makes it stand out. It brings out that nutty taste along with the almond flour. The almond extract makes all the difference, so don’t skip it!
Can I just use almond flour without oat flour?
Yes, you can! If you just use almond flour, then the cake won’t have as much structure. To help give it more structure, you can add a teaspoon of baking powder.
What type of cake pan should I use?
For this recipe, you can use an 8-inch round cake pan or a 9-inch round cake pan.
Make this almond flour strawberry cake today!
It’s the perfect dessert for any occasion. With delicious almond and strawberry flavors, you won’t be able to resist this tasty treat. Enjoy!
More cake recipes:
Want to try a few more dessert recipes at home? Check out some of these delicious treats:
- Gluten-Free Carrot Cake
- Raspberry Sour Cream Bread Cake
- Banana Chocolate Cake
- Parve Marble Cake
- Zucchini Sweet Bread
Almond Cake With Strawberries
- 1 cup strawberries (sliced)
- 2 eggs
- ½ cup sugar
- ½ cup olive oil
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1 cup almond flour
- 1 cup oat flour
- 1 teaspoon baking powder
- Slivered almonds for garnish
- Preheat the oven to 170°C / 350°F.
- Start out by washing and slicing the strawberries.
- In a bowl, whisk together the eggs, sugar, olive oil, vanilla, and almond extract until they’re fully blended.
- In the same bowl, slowly add the almond flour, oat flour, and baking powder to the wet mixture while stirring.
- Once everything is completely blended, fold in the sliced strawberries.
- Grease a round cake pan and pour the cake batter into it.
- Garnish with slivered almonds (this is optional).
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Take the cake out of the oven and let cool for about 10 minutes before slicing.