One-Bowl Strawberry Almond Cake

This One-Bowl Strawberry Almond Cake is the kind of simple snacking cake that feels like a weekend treat but comes together on a busy Tuesday.

It’s tender and buttery, with a gentle almond sweetness and bursts of fresh strawberry in every bite. No mixer, no fuss, just a golden loaf that fills your kitchen with a warm, nutty scent.

Why This Strawberry Almond Cake Works

The crumb is soft but never heavy, thanks to a splash of buttermilk and a good knob of melted butter. Almond flour adds a subtle nuttiness and keeps each slice moist for days, while almond extract gives it that bakery aroma.

Fresh strawberries stay bright and a little jammy after baking, and because everything gets stirred in one bowl, the cleanup is practically nothing. It’s the kind of cake you can throw together after work and still enjoy with coffee the next morning.

Ingredients

• 1 1/2 cups (190g) all-purpose flour: use the spoon-and-level method to measure
• 1/2 cup (50g) almond flour: store-bought or finely ground almonds in a food processor
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, melted and cooled slightly: I use salted butter and skip the extra salt, whichever you prefer
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature: they mix more evenly
• 1 teaspoon almond extract: for that unmistakable nutty scent
• 1/2 cup (120ml) buttermilk: cold from the fridge is fine
• 1 1/2 cups (225g) fresh strawberries, hulled and chopped into small pieces (about 1/2-inch chunks): pat them very dry with paper towels
• 1 tablespoon all-purpose flour, for tossing the strawberries
• 2 tablespoons sliced almonds: for a toasty crunch on top

Swaps and Substitutions

• Use frozen berries: do not thaw them. Fold in frozen and add about 5 extra minutes to the bake time; the cake may be a touch moister.
• Skip the almond flour: use an extra 1/2 cup all-purpose flour and add another 1/4 teaspoon almond extract. It will still have a nice nutty taste.
• Make it dairy-free: swap the butter for a neutral vegetable oil, and replace the buttermilk with 1/2 cup unsweetened almond milk mixed with 1 teaspoon lemon juice.
• Use other berries: raspberries or small blueberries work beautifully; toss them in the same flour trick.

If you love this cake, try my Lemon Blueberry Yogurt Loaf.

How to Make Strawberry Almond Cake

Step 1: Mix the Wet Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line it with a parchment sling, and grease the paper too. In a large bowl, pour the 1/2 cup melted butter, add the 3/4 cup sugar, and whisk them together until the mixture looks smooth and glossy. Crack in the 2 eggs, then add the 1 teaspoon almond extract and the 1/2 cup buttermilk. Whisk again until everything is well blended.

The liquid will turn a pale buttery yellow with a silky sheen. The almond extract will hit your nose right away, which is exactly what you want.

Step 2: Whisk in the Dry Ingredients

Dump the 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt right on top of the wet mixture. Stir with the whisk just until no dry streaks remain. Stop the moment the flour disappears. A few small lumps are okay.

The batter will feel thick and smell faintly of marzipan. Overmixing now will make the cake tough, so a light hand is key.

Step 3: Fold in the Strawberries

In a small bowl, toss the 1 1/2 cups chopped strawberries with the 1 tablespoon flour until they are lightly coated. Tip them into the batter. Use a flexible spatula to gently fold them through, lifting from the bottom and turning the bowl. Work just until the berries are distributed.

The batter will streak with pink juice and look studded with red chunks. Be gentle so the berries stay in pieces rather than turning to mush.

Step 4: Scatter the Almonds

Pour the batter into your prepared pan and use the spatula to level the surface. Sprinkle the 2 tablespoons sliced almonds evenly over the top. As the cake bakes, they will toast to a golden brown and add a delicate crunch.

Step 5: Bake and Serve the Cake

Slide the pan into the oven and bake for 50 to 55 minutes. Start checking at the 45-minute mark by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The top will dome slightly and turn a deep, honeyed gold.

Let the cake cool in the pan for 10 minutes, then lift it out by the parchment and set it on a rack. Slice while it’s still a little warm and dust with powdered sugar if you like. The snowy sugar against the golden crust makes it look as good as it tastes.

A Few Tips for the Best Cake

• Bring cold eggs to room temperature fast by submerging them in a bowl of warm water for about 5 minutes.
• Don’t overmix once the flour hits the bowl. Stir just until combined, or the texture will be dense.
• Check your oven temperature with an independent thermometer if you bake often; a 25°F difference can throw off the timing.
• For the cleanest slices, let the cake cool completely (about 1 hour) and use a serrated knife with a gentle sawing motion.

Bake times by pan:

Storing Leftover Cake

Refrigerate: Wrap the cake tightly in plastic and keep it in the fridge for up to 4 days. It stays wonderfully moist even cold. Reheating: A 15-second zap in the microwave brings back that just-baked warmth. No need to serve it cold.

What to Serve With Strawberry Almond Cake

This cake is lovely with a hot cup of coffee or a tall glass of cold milk. For a dessert-worthy twist, split a warm slice and top with lightly sweetened whipped cream and a handful of fresh strawberries.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, use them straight from the freezer. Do not thaw, and plan for about 5 extra minutes of baking time.

Why did my strawberries sink to the bottom?

They likely weren’t coated with flour or the batter was overmixed, which can thin it out. Toss the berries in a tablespoon of flour and fold them in right at the end with a few gentle strokes.

Can I make this cake ahead of time?

Absolutely. Bake it a day in advance and cool completely, then wrap well. The flavor often deepens overnight, and it slices cleanly the next day.

Is there a gluten-free option?

Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be a little more tender, but still works.

Strawberry Almond Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (50g) almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, melted and cooled slightly
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1/2 cup (120ml) buttermilk
• 1 1/2 cups fresh strawberries, chopped and patted dry
• 1 tablespoon all-purpose flour, for tossing
• 2 tablespoons sliced almonds

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line with parchment, and grease the paper.
2. In a large bowl, whisk melted butter and sugar until smooth. Add eggs, almond extract, and buttermilk; whisk well.
3. Add the 1 1/2 cups flour, almond flour, baking powder, baking soda, and salt. Whisk just until no dry streaks show.
4. Toss strawberries with the 1 tablespoon flour, then gently fold into the batter.
5. Pour batter into the prepared pan, smooth the top, and sprinkle with sliced almonds.
6. Bake 50–55 minutes, until a toothpick in the center comes out with a few moist crumbs.
7. Cool in the pan 10 minutes, lift out, and cool on a rack. Slice and dust with powdered sugar if desired.

Notes

Use very dry strawberries so they don’t make the cake overly wet. For a slightly sweeter top, sprinkle a teaspoon of sugar over the almonds before baking.