Effortlessly Elegant: Your Guide to a Delicious Gluten-Free Strawberry Almond Cake
Welcome to the world of truly delectable baking with our incredible Gluten-Free Strawberry Almond Cake! This dessert is not just a cake; it’s a celebration of light, moist textures and vibrant, fresh flavors, making it the quintessential treat for any summer afternoon tea or a delightful finish to a warm-weather meal. Crafted with the natural goodness of almond flour and topped with juicy, ripe strawberries and crunchy slivered almonds, this recipe promises a dessert that is both deliciously fluffy and naturally gluten-free. Prepare to impress your guests and satisfy your sweet tooth with this easy-to-make, utterly irresistible creation.
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This recipe was originally posted in April 2018. It was edited (both the text, photos and recipe) in November 2021.
Why You’ll Adore This Strawberry Almond Cake
Almond cakes hold a special place in the hearts of many bakers and dessert lovers, and for good reason! Their inherent lightness, incredibly fluffy texture, and remarkable depth of flavor from ground almonds are simply unmatched. When you combine this exquisite base with the vibrant sweetness of fresh strawberries, you create a dessert that transcends the ordinary – a true masterpiece of flavors and textures.
This Strawberry Almond Cake recipe is designed to be your go-to for elegant afternoon tea gatherings or as a wonderfully light and refreshing dessert to conclude a meal, especially during the warmer months. What makes it truly exceptional is its straightforward preparation. Despite its gourmet appeal, it’s a surprisingly quick and easy cake to bake, perfect for both novice and experienced bakers. Plus, its ability to stay fresh for several days means you can conveniently prepare it in advance, making entertaining stress-free.
One of the most appealing aspects of this cake is that it’s a naturally gluten-free strawberry cake, built entirely on the foundation of almond meal or almond flour. You won’t find any plain all-purpose flour, gluten-free flour blends, or even baking powder in this recipe! The magic lies in the carefully whipped egg whites, which provide all the lift and airy texture. For those with dietary restrictions, this recipe also offers simple substitutions to make it dairy-free, ensuring everyone can enjoy a slice of this delightful dessert. It’s a versatile, wholesome, and incredibly satisfying option for any occasion.
More Irresistible Almond Cake Ideas:
- Apple and Almond Cake
- Almond Raspberry Cake
- Pear Almond Cake
- Orange Almond Cake
- Peach Almond Olive Oil Cake
Essential Ingredients for a Perfect Cake
Crafting this delightful Strawberry and Almond Cake requires just nine simple ingredients, each playing a crucial role in achieving its signature light and moist texture, along with its wonderful flavor profile. Below, we’ll dive into each component, explaining its purpose and offering tips for the best results. (For exact quantities, please scroll down to the full recipe card below.)
- Fresh Strawberries: The star of the show! Fresh, ripe strawberries are highly recommended for this recipe. Their natural sweetness and slight tartness provide a beautiful contrast to the rich almond flavor. While the recipe specifies a certain amount, feel free to add a little extra if you desire a more pronounced fruit presence. Opt for firm, brightly colored berries.
- Eggs: Medium-sized eggs are essential. You’ll need to separate the egg yolks and whites into two separate bowls. A pinch of salt is added to the egg whites to help stabilize them during whipping, allowing them to reach stiff peaks more easily. You can use eggs straight from the fridge; cold egg whites actually whip up better than room temperature ones. Please note: this recipe heavily relies on eggs for its structure and lightness, so it will not work with egg substitutes.
- Caster Sugar: Also known as fine granulated white sugar, caster sugar dissolves easily, contributing to a smooth batter and a tender crumb. It provides the perfect level of sweetness without overpowering the natural flavors of the almonds and strawberries. We haven’t tested this recipe with liquid sweeteners or sugar-free alternatives, so we recommend sticking to caster sugar for consistent results.
- Neutral Flavored Oil: We typically use Canola Oil for its neutral taste, which allows the almond and strawberry flavors to shine. However, any neutral-flavored cooking oil will work beautifully. Oil contributes significantly to the cake’s moistness and helps it stay fresh longer compared to butter. While melted butter can be used, it may result in a cake that dries out more quickly.
- Greek Yogurt (or Natural Yogurt): Unsweetened and unflavored Greek yogurt adds an incredible amount of moisture and a subtle tang that balances the sweetness of the cake. If you need a dairy-free option, refer to our FAQs section below for suitable alternatives. Choose a full-fat yogurt for the richest texture.
- Vanilla Extract: A touch of vanilla extract enhances all the other flavors in the cake, adding a warm, aromatic depth. Vanilla essence or even vanilla bean paste can be used as substitutes, adjusting the quantity as needed to achieve your desired intensity.
- Almond Meal (or Almond Flour): This is the foundation of our gluten-free cake. Blanched almond meal (made from almonds with their skins removed) is preferred for a finer texture, but unblanched will also work, resulting in a slightly coarser crumb. It is absolutely crucial to sift the almond meal before incorporating it into the batter. Sifting aerates the meal and removes any lumps, ensuring a light, even cake texture.
- Slivered Almonds: These are optional but highly recommended! Sprinkling slivered almonds over the top before baking adds a delightful crunch and a beautiful visual appeal. They toast lightly in the oven, intensifying their nutty flavor. You can also use flaked almonds, sliced almonds, or finely chopped raw almonds if slivered are not available.
For those who adore an even more intense almond flavor, a tiny dash of almond extract can be added to the batter along with the vanilla. This optional addition will deepen the nutty notes, creating an even more pronounced almond experience.
How to Bake Your Fluffy Strawberry Almond Cake
Creating this exquisite gluten-free strawberry cake is a surprisingly simple and rewarding process. The key to its unbelievably light and fluffy texture lies in the careful whipping and gentle folding of egg whites. While this might sound like the most “challenging” part, it’s actually quite straightforward with a few simple tips, and the rest of the recipe comes together with ease. Follow these detailed steps to bake your perfect cake:
- **Step 1: Prepare Your Oven and Pan.** Begin by preheating your oven to 180°C/350°F. Next, prepare a 22 cm / 9-inch springform pan. Line the bottom with a circle of baking paper or parchment paper, and lightly grease the sides with a touch of oil or butter. This ensures your beautiful cake releases effortlessly after baking.
- **Step 2: Prepare the Strawberries.** Wash your fresh strawberries thoroughly. Hull them (remove the green leafy tops), and then slice each strawberry in half. Set these juicy halves aside; they will be used to adorn the top of your cake before baking.
- **Step 3: Separate the Eggs.** Carefully separate the egg whites from the yolks. Place the yolks in a large mixing bowl, and the whites into the clean, dry bowl of your stand mixer (or a large bowl suitable for a hand mixer). Ensuring no yolk gets into the whites is crucial for proper whipping.
- **Step 4: Whip the Egg Whites.** To the bowl with the egg whites, add a pinch of salt. Using the whisk attachment, beat the egg whites. Start on a medium speed, gradually increasing to high, until they reach stiff peaks. This means they should hold their shape firmly when the whisk is lifted. Set the whipped egg whites aside – their airy volume is what will give the cake its incredible lift!
**Pro Tip:** We whip the egg whites first for a very important reason. Once the almond meal is introduced to the cake batter, it starts absorbing liquids and thickens quickly. If you waited to whip the whites until the batter was ready, the batter would be too stiff, making it difficult to gently fold in the delicate egg whites without deflating them. This ensures maximum lightness in your cake!
- **Step 5: Whisk Yolks and Sugar.** Now, add the caster sugar to the bowl containing the egg yolks. Whisk this mixture vigorously for a couple of minutes until it becomes noticeably lighter in color and small bubbles appear. The more you whisk here, the more air you incorporate, which contributes to an even lighter cake batter.
- **Step 6: Incorporate Wet Ingredients.** Into the whisked egg yolk and sugar mixture, pour in the neutral oil, Greek yogurt, and vanilla extract. Continue whisking until all these wet ingredients are fully combined, creating a smooth, cohesive mixture.
- **Step 7: Add Almond Meal.** Finally, add the sifted almond meal to the wet ingredient mixture. Using a spatula, mix until just combined. Be careful not to overmix; simply stir until no lumps of almond meal remain, and the batter is smooth.
- **Step 8: Gently Fold in Egg Whites.** This is where the magic happens! Slowly and very gently, fold the whipped egg whites into the cake batter. Do this in 4 or 5 additions, using a silicone spatula. The goal is to incorporate the whites without deflating the precious air bubbles you worked so hard to create.
Remember, being gentle is key. The whipped egg whites are solely responsible for the cake’s light rise and airy texture. You want to preserve as much of that air as possible!
- **Step 9: Achieve a Light Batter.** After folding, you should have a very light and airy mixture, with no visible streaks of whipped egg whites remaining. The batter will be considerably lighter and more voluminous than before.
- **Step 10: Fill the Pan.** Carefully pour the almond cake batter into your prepared springform pan. If needed, gently spread it out evenly with a spoon or spatula. Avoid tapping the cake pan or moving it around excessively, as this can cause the delicate batter to deflate.
- **Step 11: Top with Strawberries and Almonds.** Arrange the sliced fresh strawberries over the top of the cake batter, with the sliced side facing down for a beautiful presentation. Finish by sprinkling the slivered almonds evenly over the strawberries.
- **Step 12: Bake to Perfection.** Bake the cake for approximately 35 to 40 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle when you gently move the pan) and a toothpick inserted into the center comes out mostly clean, perhaps with a few very small, moist crumbs attached. Once baked, remove the strawberry and almond cake from the oven and allow it to cool completely at room temperature before attempting to remove it from the pan.
It’s completely normal for the flourless strawberry cake to sink slightly as it cools – don’t worry, this is a characteristic of almond cakes and contributes to their dense yet moist texture! It will be quite fragile when warm, so patience is a virtue here; ensure it’s fully cooled before handling to prevent it from breaking. For an optional touch of elegance, dust with a little powdered sugar or icing sugar just before serving.
Common Questions About This Cake
Yes, you absolutely can! Almond flour works wonderfully as a substitute for almond meal in this recipe. However, be aware that there will be a slight difference in the final texture of the cake. Almond meal is typically ground from raw, unblanched almonds and is a bit coarser, giving the cake a more rustic, textured crumb. Almond flour, on the other hand, is made from blanched almonds (skins removed) and is ground much finer, resulting in a slightly smoother, more delicate cake. Both will yield a delicious gluten-free cake, so feel free to use whichever you have on hand or prefer for texture.
While this recipe is optimized for fresh strawberries, you can attempt it with frozen ones. However, it requires an important extra step to prevent a soggy cake. If using frozen strawberries, make sure to thaw them completely first. Once thawed, it is absolutely crucial to drain them thoroughly and then pat them very dry with paper towels to remove as much excess water and moisture as possible. Frozen berries release a lot of liquid when they bake, and if this moisture isn’t removed, it will make your cake dense and unpleasantly soggy. For the best texture and flavor, fresh strawberries remain the superior choice.
Making this delicious cake dairy-free is incredibly easy! The only dairy ingredient in the original recipe is Greek yogurt. To make it dairy-free, simply replace the Greek yogurt with an equal amount of your favorite dairy-free natural yogurt. Ensure you choose an unsweetened and unflavored variety, such as a plain almond, soy, or coconut yogurt, to maintain the intended flavor profile of the cake. If you opt for a flavored yogurt like coconut, just be aware it will introduce a new flavor to the dessert, which can be delightful but different from the original.
This versatile almond strawberry cake is absolutely delicious served on its own, perhaps with a simple dusting of powdered sugar or icing sugar for an elegant touch. For a more indulgent experience, it pairs beautifully with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. To amplify the berry goodness, consider serving it alongside a homemade Strawberry Coulis or a vibrant Mixed Berry Compote. Its light and moist texture makes it suitable for almost any accompaniment, from rich and creamy to fresh and fruity.
Expert Tips for a Flawless Cake
Achieving a perfectly light, moist, and flavorful Strawberry Almond Cake is easy when you follow a few key tips and tricks. These insights will help you avoid common pitfalls and ensure your cake turns out beautifully every time:
- **Whip Egg Whites First (and Why it Matters):** As mentioned in the instructions, whipping the egg whites at the very beginning of the process is a game-changer. Almond meal, being highly absorbent, causes the batter to thicken rapidly once added. If you were to wait until the wet ingredients and almond meal were combined before whipping the whites, the batter would be too dense, making it incredibly difficult to fold in the delicate, airy egg whites without deflating them. By whipping them first, you guarantee that the batter remains light enough to gently incorporate the whites, preserving their crucial air bubbles and ensuring your cake’s signature fluffy texture.
- **Gentle Folding is Non-Negotiable:** The lightness of this cake relies entirely on the air incorporated into the whipped egg whites. When folding the whites into the batter, use a silicone spatula and work in several additions (4-5 times). Use a gentle, upward motion, cutting through the center and folding over the top. Over-mixing or aggressive folding will deflate the egg whites, resulting in a denser, less airy cake. Take your time with this step; it’s vital for success.
- **Explore Other Fruit Variations:** While strawberries are delightful, this almond cake recipe is incredibly versatile and shines with other berries or seasonal fruits. Don’t hesitate to experiment! It’s just as delicious with blueberries, raspberries (like our Almond Raspberry Cake), or even tender sliced peaches for a summer twist. For a cozy, autumnal or winter version, consider using thinly sliced apples (like this Apple Almond Cake) or pears (as in our Pear Almond Cake). Adjust baking time slightly if using different fruits, as their moisture content can vary.
- **Don’t Overbake:** Because this cake is made with almond meal, it can dry out if baked for too long. Keep a close eye on it towards the end of the baking time. The toothpick test is your best friend: it should come out with a few moist crumbs, not wet batter, but also not completely dry, which indicates overbaking.
- **Cool Completely:** Resist the urge to slice into your beautiful cake while it’s still warm. Almond cakes are quite fragile when hot and need time to set and firm up as they cool. Allowing it to cool completely in the pan prevents it from crumbling and ensures clean slices.
Storage Recommendations
To best enjoy the freshness and delicate texture of this Strawberry Almond Cake, it is recommended to consume it within 24 hours of baking. However, its moist crumb allows it to stay delicious for quite a while. For optimal texture and flavor, we suggest eating it within two days.
For the first day, the cake can be kept at room temperature, ideally under a cake dome or in an airtight container to protect its freshness. After 24 hours, or if you live in a particularly warm or humid climate, it’s best to transfer any leftovers to an airtight container and store them in the refrigerator. This will help maintain its moisture and prevent spoilage for a few more days.
Due to the cake’s wonderfully soft and tender crumb, we generally do not recommend freezing it. Freezing and thawing can sometimes alter the delicate texture, making it slightly more crumbly or less moist. This cake is truly best enjoyed fresh, so savor every slice!
More Delightful Strawberry Recipes
If you’re a fan of fresh strawberries like us, you’ll love exploring these other fantastic recipes that celebrate this beautiful berry:
- Fraisier Cake
- Strawberry Charlotte Cake
- Strawberry Panna Cotta
- French Strawberry Custard Tart
- Strawberry Crumble Cake
- Upside Down Strawberry Cake
- Strawberry Custard Tartlets
- Strawberry Mousse Cake
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Recipe
Strawberry Almond Cake (Gluten-Free)
Print Recipe
Ingredients
- 250 gr (9 oz) Strawberries, fresh
- 4 Eggs, medium size
- 1 pinch Fine Table Salt
- 110 gr (1/2 cup) Caster Sugar, or fine white granulated sugar
- 120 ml (1/2 cup) Canola Oil, or neutral flavoured cooking oil
- 120 ml (1/2 cup) Greek Yogurt, or natural yogurt
- 1 teaspoon Vanilla Extract
- 250 gr (2 1/2 cup) Almond Meal, or almond flour
- 25 gr (1/4 cup) Slivered Almonds, or to taste
Instructions
- Preheat your oven on 180’C/350’F. Prepare a 22 cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the edges.
- Wash, hull and slice the strawberries in half. Set aside.250 gr (9 oz) Strawberries
- Separate the Egg Whites and Yolks. Place the yolks in a large mixing bowl and the whites in the bowl of your stand mixer (or another large bowl if using a hand mixer). Set the egg yolks aside.4 Eggs
- Add the Salt to the Egg Whites then beat with the whisk attachment until they reach stiff peaks (see note 1). Set aside1 pinch Fine Table Salt
- Add the Caster Sugar to the bowl with the Egg Yolks. Whisk for a couple of minutes; the mixture should get lighter in colour and you should see small bubbles (see note 2).110 gr (1/2 cup) Caster Sugar
- Whisk in the Canola Oil, Greek Yogurt and Vanilla Extract then mix in the sifted Almond Meal until no lumps remain.120 ml (1/2 cup) Canola Oil, 120 ml (1/2 cup) Greek Yogurt, 1 teaspoon Vanilla Extract, 250 gr (2 1/2 cup) Almond Meal
- Slowly and gently fold in the whipped Egg Whites in 4 or 5 times using a silicone spatula (see note 3).
- Pour the almond cake batter into the prepared pan and gently spread it around with a spoon or spatula if needed (see note 4). Top the cake with the sliced Strawberries (sliced side facing down) and sprinkle with the slivered Almonds.25 gr (1/4 cup) Slivered Almonds
- Bake for 35 to 40 minutes, or until the centre of the cake has set and a toothpick comes out mostly clean (see note 5). Leave to cool down at room temperature until completely cool before taking it out of the pan.
- Optional: dust with powdered or icing sugar before serving.
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Notes
Instruction Notes:
- Start with a medium speed and slowly increase to high until you get the desired consistency. This will get you more “stable” air bubbles.
- The more you whisk the mixture, the more air you add to the cake batter and the lighter the cake will be.
- It is really important to be gentle when you add the egg whites as you don’t want to deflate them. The whipped egg whites is what will make the cake rise and get fluffy, so you want to keep as much air them it as possible!
- Be careful with the cake batter at this point; do not tap the cake pan or move it around too much to avoid deflating the batter.
- The centre of the cake shouldn’t wiggle when you move the pan, but you might still see a few very small crumbs on the toothpick or skewer.
Nutrition (per serving)