This almond strawberry cake is a delightful balance of sweet and nutty. It may seem like a humble single-layer strawberry cake, but it’s packed with flavors and offers a perfect blend of simplicity and elegance for any occasion.

Made with fresh sliced strawberries and a super moist almond-based sponge, it's one of those teacakes you'll definitely want to make for your favorite cup of tea or coffee! Add a dollop of whipped cream, and you can enjoy a showstopping treat for breakfast, brunch, or after dinner!

Best Almond Strawberry Cake Recipe

There's something special about a cake that's both effortless and bakery-level delicious. This easy almond strawberry cake is just that: a simple yet beautiful, light, and super moist teacake that comes together in one bowl. There is no need for complicated techniques or fancy equipment—just a handful of essential ingredients and about an hour of your time. Whether you're an experienced baker or just starting out, this recipe is designed to be easy to follow while still delivering impressive results.

Made with fresh strawberries, creamy Greek yogurt, nutty almond flour, high-quality vanilla, and crunchy sliced almonds, this cake delivers a perfect balance of flavors and textures. My foolproof technique ensures every bite is irresistibly tender, flavorful, and has just the right amount of sweetness. The combination of almond and strawberry creates a light yet indulgent treat that you can enjoy any time of day!

If you would like to experiment, there are plenty of ways to customize and make this almond strawberry cake from scratch in your own unique way. From flavor variations to substitutions for dietary needs, this recipe offers tips to customize this cake without sacrificing texture or taste!

Katalin's Key Take On How to Make This Cake Super Moist

If you've been wondering about the secret behind that super moist, melt-in-your-mouth cake, it's pretty simple: It's all about the right ingredients, technique, and baking method!

When it comes to the ingredients for this almond strawberry cake, I use Greek yogurt to create a fluffy texture and moist crumb. Plus, it interacts with the baking soda, giving your cake a perfect rise. In addition to your everyday all-purpose flour, I also use almond flour, which is high in fat and keeps things nice and moist. The strawberries also add a bit of moisture; however, don't go overboard with them and use more than the recipe states. Otherwise, you'll go from moist to soggy.

The technique is just as important. Make sure to cream the butter and sugar properly before adding the eggs individually. When you fold in the dry ingredients, be gentle and don't overfold—your cake will thank you!

Finally, when baking, try not to overbake it (unless you want a dry, crumbly cake)! When the toothpick comes out clean, it's time to take it out of the oven and enjoy it!

Ready, Set, Go! The Cake That Literally Comes Together in 15 Minutes

This almond strawberry cake is a breeze to throw together. However, before starting, it is first important to bring a few ingredients to room temperature so that they blend more quickly and smoothly: the butter (unsalted butter only to avoid salty cake), eggs, and yogurt. See my Expert Tips section below for pointers on the best way to do so.

Preheat your oven to 350°F / 175°C (without the fan). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper for easy removal.

Next, rinse and slice the strawberries, then pat them dry with a paper towel. Avoid using frozen strawberries, which can add too much moisture to the cake and keep it from baking thoroughly.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the room-temperature eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and room-temperature yogurt.

Sift the all purpose flour, baking powder, baking soda, and salt into the wet ingredients, then add the almond flour. Gently fold everything together with a rubber spatula. Be careful not to overmix.

Gently fold in a small portion of the strawberries.

Pour the batter into the prepared pan and smooth the surface with an offset spatula. Arrange the remaining strawberry slices on top and sprinkle with sliced almonds.

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Make sure it is fully baked to prevent sinking in the middle. Be careful not to overbake, as this can dry out the cake.

Finish with a dusting of powdered sugar before serving.

What to Do With Leftovers

To store any leftover almond strawberry cake, cover it and keep it at room temperature for up to two days or refrigerate it for up to two to three days.

To freeze, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, before placing it in the freezer. For convenience, consider slicing the cake first and storing the pieces in a resealable freezer bag. You can store frozen cake for up to three months. Thaw it in the refrigerator overnight before serving.

Experiment With Some Different Flavors

This almond strawberry cake is already delicious as-is, but there are plenty of ways to customize it to suit your taste.

Try swapping out the strawberries for raspberries, blueberries, blackberries, or a mix of your favorite berries for a fresh twist.

If you love the sweet-tart combination, add sliced rhubarb to make an almond strawberry rhubarb cake.

For a different flavor base, consider adding orange zest, lemon zest, or a pinch of cardamom.

While almond flour provides plenty of nuttiness, you can add ½ teaspoon of natural almond extract if you enjoy a stronger almond flavor.

If you prefer a creamier finish, swap the light dusting of powdered sugar for a layer of my cream cheese frosting for an extra indulgent touch.

If you're a chocolate lover, you can make it using a chocolate cake base instead.

Dietary Restrictions? Check These Links

If you have dietary restrictions or food allergies, you can tweak this almond cake recipe with substitutions to make it work for you. For a gluten free strawberry almond cake, you can make a 100% almond flour cake instead (or see my flour guide for other gluten-free options).

You can try one of these egg substitutes for a vegan-friendly cake. You can also use vegan alternatives for the butter and Greek yogurt; however, due to their often questionable quality and high water content, it is almost always necessary to slightly reformulate the recipe. Sour cream can be the easiest Greek yogurt alternative if you are in a pinch and not looking for dairy-free options.

Some almond strawberry cake recipes use maple syrup as a sweetener instead of granulated sugar. However, keep in mind that swapping ingredients may require other adjustments to achieve the right texture and flavor. Sugar has several roles in baking apart from being a sweetener.

While I can't provide exact modifications for every dietary need, my baking guides and substitute guides can help you choose and use the best alternatives!

Some More Expert Tips For Making Almond Strawberry Cake

For a smooth and well-blended batter, ensure your eggs, butter, and yogurt are at room temperature. Place your eggs in a bowl of warm water for 5–10 minutes to quickly bring them to room temperature. For the butter, check out my guide on softening butter quickly. Let your yogurt sit at room temperature for 30–60 minutes before using it in the recipe.
Always choose high-quality, full-fat ingredients, such as 82% European-style butter and full-fat Greek yogurt. Lower-fat versions contain more water, which impacts the texture and prevents proper whipping.
Don't skip the salt! It won't make the cake salty but will help balance the sweetness, enhancing the overall flavor.
Make sure to use unsweetened and unflavored Greek yogurt to avoid adding unwanted flavors to the cake.
Since oven temperatures can vary, I recommend doing the toothpick test instead of relying solely on the baking time.

Helpful Equipment

Always weigh ingredients with a digital scale for the most precise results—remember, baking is a science! A digital oven thermometer will also ensure the most accurate oven temperature.

Use an electric hand mixer (or a stand mixer) to cream the butter and sugar and mix the wet ingredients. However, switch to a rubber spatula for folding in the dry ingredients and the strawberries, as it prevents overmixing.

This recipe uses a 8 inch / 20 cm Spring form, but you can check my cake pan conversion guide if you prefer to make a strawberry almond layer cake or turn your cake into strawberry almond muffins, or simply own a different size cake pan!

If you loved my almond strawberry cake, you won't want to miss out on my other delicious cake recipes:

And for even more cake recipes that are perfect for entertaining or enjoying at home, see my roundup of the Best Strawberry Desserts!

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Almond Strawberry Cake