Strawberry Almond Cake (2024)

Ingredient Notes

Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.

• Large eggs- You need 6 whole eggs with the whites and yolks separated into different bowls (6 egg whites and 6 egg yolks). Make sure the eggs are room temperature! The whites are whipped to make a meringue that creates the cake's structure and helps it rise. The yolks add fat and gives the cake a rich, dense texture.
• Almond flour- Use finely milled almond flour for the best texture. I typically use Bob's Red Mill super-fine almond flour for all my baking because it's truly super fine! There's no big chunks of ground almonds in it that can mess up your baked goods.
• Granulated sugar- Sugar provides sweetness and moisture.
• Salt- Finely ground salt enhances the flavors of the other ingredients.
• Vanilla & almond extract- Pure vanilla and almond extract add so much flavor and a delicious aroma.
• Fresh strawberries- I love using fresh local strawberries for the best tart and sweet flavor. Strawberries really help to balance the sweet almond cake.
• Sliced almonds- Sprinkling sliced almonds over the cake adds a nice crunchy texture. They also get slightly toasted in the oven.
• Powdered sugar (not pictured)- Dust this fine sugar on top of the cake. It's optional but highly recommended!

Substitutions & Variations

• I haven't tested this cake with other fruit, but I think sliced apricots, nectarines, or peaches would work best. Blackberries and blueberries are also worth a try!
• You can also omit the berries completely for a classic almond flour cake.
• Double the recipe and make 2 cake layers for a birthday cake! Serve them frosted with faux Swiss meringue buttercream or strawberry cream cheese frosting.

Bake the cake in a9-inch springform panlined with parchment paper. This pan has latched sides that separate from the bottom so the cake is easy to remove. You can also use a regular round cake pan if needed, but be careful flipping it over to release the cake since some of the almonds and strawberries can fall off.

STEP 1: In a clean mixing bowl, beat the egg whites on medium-high speed with an electric hand mixer until soft peaks form. These are like stiff peaks but have tips that slightly droop. Set the bowl aside.

STEP 2: In a separate large mixing bowl, beat the egg yolks, almond flour, sugar, salt, vanilla, and almond extract together on medium-low speed. The batter will be stiff, almost like cookie dough.

Expert Baking Tips

1. Use room temperature ingredients. The eggs need to be room temperature (68°F/20°C) to incorporate properly, so pull them out of the refrigerator 1-2 hours before baking. If you store your almond flour in the fridge, let it come to room temperature too.
2. Carefully separate the egg whites and egg yolks. Be careful to not break the yolks. It's ok if one breaks, just try not to get it in the egg whites. If yolk gets in the whites, the meringue won't stiffen up properly.
3. Toast the almonds. If the almonds look a bit pale when the cake is mostly done, set the oven to broil for a couple minutes. If you do this, keep a close eye on the cake so it doesn't burn!
4. Let the cake cool completely. Make sure the cake is room temperature before dusting it with powdered sugar or adding whipped cream or frosting. Your toppings will melt if the cake is hot.

Storage & Freezing

Store the almond flour cake with strawberries in a large airtight container in the refrigerator for up to 1 week. I recommend letting it sit on the counter for 30 minutes or so before eating the leftovers.

Freezing

This cake freezes super well! Slice the cake and wrap each individual piece in plastic wrap. Place the wrapped pieces in a freezer bag and freeze for up to 3 months.

Let the slices thaw in the refrigerator overnight or on the counter for a few hours before you eat them.

Frequently Asked Questions

• 6 egg whites room temperature
• 6 egg yolks room temperature
• 230 grams almond flour blanched super-fine
• 150 grams granulated sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 2 teaspoon almond extract
• 140 grams strawberries washed, hulled, and cut in quarters
• 40 grams sliced almonds
• 2 teaspoon powdered sugar optional for dusting

• Preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside.

• In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Set aside.

  6 egg whites

• In a separate large mixing bowl, beat the egg yolks, almond flour, sugar, salt, vanilla, and almond extract together on medium-low speed. The batter will be stiff.

  6 egg yolks, 230 grams almond flour, 150 grams granulated sugar, ½ teaspoon salt, ½ teaspoon vanilla extract, 2 teaspoon almond extract

• Beat in the whipped egg whites on low speed in 3 additions. When a few white streaks are left, switch to a rubber spatula and fold until the streaks disappear.

• Pour the cake batter into your prepared pan. Place the strawberries on top of the batter and sprinkle with sliced almonds.

  140 grams strawberries, 40 grams sliced almonds

• Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.

• Remove the cake from the oven. Let cool in the pan for about 10 minutes, then run a knife or offset spatula around the edges to loosen the sides of the pan. Remove the ring of the springform pan and let the cake cool completely before serving.

• Once cool, dust the cake with powdered sugar, slice, and enjoy!

  2 teaspoon powdered sugar

Carefully separate the egg whites from the yolks. If you get yolk in the whites, they won't whip up properly.

Let the cake cool completely before adding toppings. I recommend whipped cream and more fresh strawberries.

Storage: Store in a large airtight container in the refrigerator for up to 1 week. Let sit on the counter for 30 minutes to warm before eating.

Freezing:Slice the cake and wrap each piece in plastic wrap. Place them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before eating.