Almond strawberry cake

This is an easy tea cake perfect for using seasonal fruits, today strawberries. I added almond flour to cake mixture and topped the cake with sliced almonds. The combination of almonds and strawberries is great and delicate. The cake is soft, moist and not too sweet. The top of strawberries and sliced almonds is luscious and crunchy at the same time. Icing threads give the proper drop of sweetness. Enjoy!


8 inch round pan



  • ½ cup butter, soften
  • 1 cup minus 1 tablespoon (180 g) sugar
  • 2 eggs
  • ¾ cup (120 g)  all purpose flour
  • 4 tablespoons almond flour
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 80 ml Greek yoghurt, natural
  • 1 teaspoon pure almondextract
  • 10-12 strawberries, sliced
  • 1-2 tablespoons sliced almonds


  • 2/3 cup (100 g) icing sugar
  • 2-3 tablespoons whipping cream
  • 1 tablespoon strawberry juice



Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, almond flour, baking powder and salt. Mix yoghurt with almond extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced strawberries on the top and sprinkle with sliced almonds.  Bake for 35-40 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

Make icing: beat cream with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern.


Category: Tea/bundt cakes.

Tags: almonds, strawberry.

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