Name: Strawberry Almond Tea Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: ½ cup unsalted butter, room temperature; 3 tablespoons vegetable (or canola) oil; 2 large eggs, room temperature; 1 cup granulated sugar; zest of 1 orange; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; ½ cup almond flour; 1 teaspoon baking powder; ¾ teaspoon salt; 1 1/2 cups fresh strawberries, sliced; 1/2 cup slivered almonds

One bowl is all it takes to make this Strawberry Almond Cake! It's decorated simply with slivered almonds and powdered sugar, and is a crowd pleaser.

Strawberry Almond Tea Cake

unsalted butter, room temperature

vegetable (or canola) oil

eggs, room temperature

sugar

orange

almond extract

vanilla extract

all-purpose flour

almond flour

baking powder

salt

strawberries,

almonds

Preheat oven to 350°F. Line an 8&#8243; cake pan with parchment paper and set aside.

In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.

Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed. Fold in strawberry slices.

Pour batter into prepared cake pan. Top with slivered almonds. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before sprinkling with powdered sugar and slicing into triangles.

I made this last week and it was roundly considered by family and friends to be one of the best tea cakes ever.  now i'm making a couple (one regular and one GF) for my son's teachers.  thank you, sarah!

Hi! I substituted the strawberries for rhubarb and it tastes fantastic! Thanks for an awesome recipe :) one thing I was wondering though, is why my cake was so much cakier and less dense than yours. Do you have any ideas?

This is one of the prettiest cakes that I have made and it was so easy to put together. Not the mention that the flavors are awesome. Thanks for the recipe!

So easy and delicious -- I've made this twice already!

I made this cake a few hours ago and just had a slice--very tender and just how I like my tea cakes to be. I didn't have any orange zest so I left that out but followed the recipe otherwise. Fantastic! I'll try making mini cakes next time. Thank you!

This cake is amazing! It was so easy to make, it's delicious, and beautiful! Thanks for sharing the recipe. 5 stars!!!☺️

Second time I've made this leaving out the zest and turns out great each time! My whole family enjoys it. My local grocery store did have Almond Flour, It was in the organic section and quite costly. However the tea cake is totally worth it. Thanks for sharing.

I never comment on recipes that I get online, but this was the best recipe of any dessert I have made. 10/10 recommend.

My husband made this for me yesterday on Mother's Day. OMG it is AMAZING!!! So delicious and still tender and moist the next morning. Going to be making this through out strawberry season :)

Delicious. I don’t bake, but such a simple, rustic, and romantic recipe was hard to pass up on during strawberry season. My husband of 20 years says this is the best thing I’ve ever made. A good night turned into a GREAT night ;)
Thank you.

This was my first time baking with almond flour and I am so glad I tried it. This cake was a stunner! The cake is delicious and quite filling; I baked it in a 8 inch square pan and cute into small squares. The strawberries make this perfect for summer and add some nice color; in the future, I might try subbing in other fruit or omitting altogether. 

Thanks, Sarah, for such an impressive recipe!

I made this for my friend for her birthday and she loved it. Everyone gave it a thumbs up

I’ve made this delicious cake many times and it’s always been a hit. Today I made it with fresh cherries and leftover lime zest from making lime cordial. It was just as good—or maybe even better than with strawberries.

Wow this tea cake was absolutely amazing. Light and fluffy with the perfect tartness from the strawberries. Also looks so elegant and can’t wait to make for guests and family in the future!! You are a genius!!

This is delish!! So moist and fluffy. Big hit with the fam and so easy to make. I didn’t have orange zest so I used lemon zest instead and then I added a little lemon glaze on the top cuz I just love glaze lol. It didn’t NEED it by any means but yum!!! Thank you I love you

This just came in my email and I went downstairs to make it right away. I only had orange juice so I put a splash and cashews instead of almonds because I didn’t have those either. Still AMAZING!

Had to make this right away. It will be a wonderful addition to our family dinner tomorrow.

I made this today using a 9 inch pan and 1.5x the recipe. It needed a whole hour in the oven. Turned out amazing! Will definitely be making it again and again.

I don't usually comment on online recipes but I must for this. I've made this cake dozens of times in the years its been out. It is a delicious, vibrant, and lovely cake. Delicate crumb with addition of almond flour. The orange zest lends fragrance. The amount of strawberries is perfect and does not make the cake stodgy. The addition of sliced almonds is a lovely textural component. I loveeeee this cake.

Hi Sarah! I thoroughly enjoyed the recipe. I am eager to make this for my kids. But can I add ghee or clarified butter instead of butter? I think ghee can give the recipe a distinct nutty aroma.

Absolutely delicious! This cake was easy to pull together and tastes like it came from a gourmet bakery, for real. Love the almond flavor and the orange zest adds a freshness to complement the strawberries. I used gluten free flour in place of all-purpose to make these GF and it was still still incredibly moist (I wasn’t sure how much to substitute but found a “1-to-1 GF flour”). Cook time was closer to 50 mins in an 8x8 square pan. Will definitely make again!!

Having just picked fresh strawberries today I had to make this cake!! I did have to increase the cooking time using the 8" round pan -- at 40 min it was still not cooked so I turned up heat to 360 and cooked for another 10 min. I also forgot the range zest so I will add that next time.  A beautiful, easy to make cake.

Best tea cake ever! So delicious and moist. I used an 8" spring form pan and it worked great. I was wondering if you ever made this with any other fruit other than strawberries. I was thinking of using fresh peaches instead of strawberries since they are now at our Farmer's Market.

Made the cake this weekend and it is DIVINE. I didn't have orange zest and it still had great flavor. I washed and sliced the strawberries beforehand and let them dry but 'll maybe flour the strawberries next time a bit to remove some of its moisture because it took me 55+ minutes in a 8" circle pan even cranking the heat a bit and was slightly undercook where the strawberries were. But this is one of my new favorite recipes with ingredients easily in the pantry.

WOW. Just made this and it's absolutely divine. I have Celiac so I replaced the flour with gluten-free flour and it came out beautifully. The taste is like... luxurious strawberries and cream. Really fabulous. I'll be making this again for my next potluck with friends. Thank you!

I think it’s the best cake I ever made, the flavors are absolutely amazing!! You have to try it. I made it into cupcakes and it turned out great. One batch made 12 cupcakes.

I made it for a friends get together and it was a HiT!!! Definitely on my make again list as it’s simple to make. Not too sweet, and goes great with coffee,  just how we like it. There was no left over. Making it again today for home.

Made this for Mother's Day after seeing it on Instagram and it did not disappoint! I swapped the strawberries for raspberries just because I prefer them, and even though the cake was great the raspberries almost dissolved into nothing so I wish I would have stuck with strawberries. Even without the fruit, the almond flavor and texture were amazing and I will definitely be making this again! It did take over an hour in my oven in an 8-in pan.

I make a different dessert every week for dinner at my in laws, but after making this last night they exclaimed “this is it!!” And requested it every week! I can’t believe how quick and easy this was to make, for the immense amount of flavour.

Strawberry Almond Tea Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Author : Sarah Crawford

Ingredients

Instructions

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