Description

This Easy Strawberry Almond Cake is a delightful springtime treat featuring a dense yet tender texture, packed with fresh strawberries and topped with crunchy sliced almonds. The cake combines the richness of sour cream and butter with the zestiness of orange, making it moist and flavorful. Finished with a dusting of powdered sugar, it’s perfect for a light dessert or afternoon snack.

Ingredients

Wet Ingredients

½ cup granulated sugar
½ cup packed brown sugar
½ cup sour cream
3 tablespoons vegetable oil
6 tablespoons butter, softened
2 large eggs
Pinch up to 1 tablespoon orange zest
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Fruit and Toppings

1 ½ cups sliced fresh strawberries
⅓ cup sliced almonds

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan or tart pan with baking spray to ensure easy cake removal.
Cream Wet Ingredients: In the bowl of a stand mixer, combine granulated sugar, brown sugar, sour cream, vegetable oil, softened butter, eggs, orange zest, and vanilla extract. Beat on medium speed for about 2 minutes until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed.
Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Combine Batter: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Beat just until the flour is incorporated to avoid overmixing and creating a dense cake. Gently fold in 1 cup of sliced strawberries with a spatula.
Assemble Cake: Spoon the batter into the prepared pan and spread it evenly using an offset spatula for a smooth surface. Press the remaining sliced strawberries onto the top of the batter, then sprinkle evenly with the sliced almonds.
Bake and Cool: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack for about 10 minutes. Carefully remove the sides of the springform pan and cool the cake completely before transferring to a serving platter.
Serve: Slice the cake into wedges and optionally dust with powdered sugar before serving for an elegant finish.

Notes

For best results, use fresh, ripe strawberries that are well-drained to avoid excess moisture in the cake.
You can substitute almond flour for part of the all-purpose flour for a more pronounced almond flavor, but this will alter the texture slightly.
Ensure butter is softened (but not melted) for easier creaming and better texture in the cake.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For a festive variation, consider adding a drizzle of honey or a light glaze made from powdered sugar and lemon juice after baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American