Strawberry Almond Cake

 

This cake is one of those simple, cozy bakes that feels a little fancy without actually being complicated. It’s soft, buttery, and lightly nutty from the almond flour, with juicy bursts of fresh strawberries in every bite. The hint of citrus and almond paired with vanilla makes the flavor feel bright and just a little special—perfect for spring, brunch, or honestly… just because you want cake.

Here is a link to the original recipe,

https://bromabakery.com/strawberry-almond-tea-cake/

Start by preheating your oven to 350°F and lining an 8-inch cake pan with parchment paper. This little step makes all the difference when it’s time to pop the cake out later.

• 1/2 cup unsalted butter, room temperature
• 3 tablespoons vegetable (or canola) oil
• 2 large eggs, room temperature
• 1 cup granulated sugar
• zest of 1 lemon
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup slivered almonds

In a stand mixer fitted with a paddle attachment, cream together the butter, oil, eggs, and sugar until the mixture becomes light, fluffy, and slightly pale—about 2 minutes. This is where the magic starts. Once that’s smooth, mix in the lemon zest along with the almond extract and vanilla bean. The aroma alone will tell you you’re on the right track.

Turn the mixer down to low and gently add in the all-purpose flour, almond flour, baking powder, and salt. Mix just until everything comes together—don’t overdo it. You want a tender cake, not a tough one. Then, fold in those beautiful fresh strawberry slices by hand, keeping them intact so you get those juicy pockets throughout the cake.

Pour the batter into your prepared pan and smooth out the top. Sprinkle the slivered almonds over the surface for a little crunch and a pretty finish.

Bake for about 40 minutes, or until the top is lightly golden and a knife inserted into the center comes out clean. Let it cool slightly before slicing… if you can wait that long.

This cake is perfect on its own, but if you’re feeling extra indulgent, a light dusting of powdered sugar or a dollop of whipped cream takes it over the top.