Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember one lazy Sunday afternoon, sipping tea and watching the sunlight spill into my kitchen, when I first baked a Strawberry Almond Tea Cake. The combination of sweet, juicy strawberries with the delicate, nutty aroma of almonds instantly made me feel warm inside. I loved how simple ingredients could come together to create something so elegant, comforting, and full of love. Since then, this cake has become my go-to treat for tea parties, family gatherings, or just a quiet moment alone with a cup of Earl Grey. The recipe is simple, approachable, and utterly heartwarming.
Why I Love Making This Recipe
I love baking this Strawberry Almond Tea Cake because it’s the perfect marriage of sweetness and nutty flavor, light yet satisfying. The almond extract gently enhances the strawberries, and the cake itself is moist, tender, and soft. It’s the kind of dessert that makes your kitchen smell like pure happiness and makes everyone around the table smile.
This tea cake is ideal for both everyday indulgences and special occasions. I’ve shared it with friends during garden teas, packed slices for picnics, and served it as a little surprise for my family. There’s a magic in combining simple ingredients butter, flour, sugar, eggs, fresh strawberries, and almonds to create a cake that feels luxurious but never fussy.
Ingredients & Little Kitchen Secrets
Here’s what you need for a Strawberry Almond Tea Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- ¼ cup sliced almonds, plus extra for topping
- Optional: powdered sugar for dusting
Little Kitchen Secrets:
- Gently fold in the strawberries to avoid turning the batter pink.
- Toast the sliced almonds lightly for a richer, nutty flavor.
- Use room-temperature butter and eggs for a smooth, airy batter.
How I Make It, Step by Step
- Preheat the oven – I set my oven to 350°F (175°C) and prepare a 9-inch round or square cake pan, greased and lined with parchment paper.
- Mix dry ingredients – Flour, baking powder, baking soda, and salt go into a bowl. I whisk them together to ensure even distribution.
- Cream butter and sugar – Using a hand or stand mixer, I beat the butter and sugar until light and fluffy. This step is key for a tender cake.
- Add eggs and extracts – I beat in the eggs one at a time, then stir in the almond and vanilla extracts.
- Incorporate dry ingredients and yogurt – Alternating, I gently fold in the dry ingredients and yogurt. I take care not to overmix.
- Add strawberries and almonds – I fold in diced strawberries and ¼ cup sliced almonds delicately.
- Bake the cake – I pour the batter into the prepared pan, sprinkle extra almonds on top, and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool and serve – I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar if desired.
How I Serve It at Home
I love serving this Strawberry Almond Tea Cake with a steaming cup of tea in the afternoon. Sometimes, I cut it into small squares for a garden party or stack slices on a plate with fresh strawberries and whipped cream for a cozy dessert table. It’s light enough for tea yet indulgent enough to feel special.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.
- Freezing: Wrap in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge.
- Make-Ahead Tip: You can prepare the batter a few hours in advance and bake when ready — strawberries stay fresh if folded in last.
100-Word Short Version
My Strawberry Almond Tea Cake is a tender, moist, and heartwarming dessert. With sweet strawberries, nutty almonds, and a hint of almond extract, it’s perfect for tea time or family gatherings. I cream butter and sugar, beat in eggs and extracts, fold in yogurt and dry ingredients, then gently add fresh strawberries and sliced almonds. Bake until golden, sprinkle extra almonds on top, and dust with powdered sugar. It’s simple, elegant, and full of love a cozy cake that fills your kitchen with warmth and your heart with joy.
Recipe Card Section
⏱️ Time
Prep: 15 minutes | Cook: 35–40 minutes | Total: 50–55 minutes
🛒 Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- ¼ cup sliced almonds, plus extra for topping
- Optional: powdered sugar for dusting
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs, almond extract, and vanilla extract.
- Alternately fold in dry ingredients and yogurt.
- Gently fold in strawberries and ¼ cup almonds.
- Pour into pan, top with extra almonds, and bake 35–40 minutes.
- Cool, dust with powdered sugar, and serve.
📝 Notes
- Fold strawberries gently to keep cake light.
- Toast almonds for extra flavor.
- Store airtight at room temperature or in fridge.
🍽️ Nutrition
Calories: ~280 kcal 🍰 | Fat: 13g 🧈 | Carbs: 36g 🌾 | Protein: 5g 🥛 | Sugar: 18g 🍓 | Fiber: 2g 🌱
Strawberry Almond Tea Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Enjoy a moist and tender Strawberry Almond Tea Cake, perfect for afternoon tea or cozy family moments. Sweet strawberries and nutty almonds blend harmoniously in this easy-to-make, heartwarming dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- ¼ cup sliced almonds, plus extra for topping
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs, almond extract, and vanilla extract.
- Alternately fold in dry ingredients and yogurt.
- Gently fold in strawberries and ¼ cup almonds.
- Pour into pan, top with extra almonds, and bake 35–40 minutes.
- Cool, dust with powdered sugar, and serve.
Notes
Fold strawberries gently to keep cake light. Toast almonds for extra flavor. Store airtight at room temperature or in fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Conclusion
Baking this Strawberry Almond Tea Cake is like wrapping your hands around a warm hug. The sweet strawberries, nutty almonds, and tender crumb make every bite a comforting experience. Whether you’re sharing it with family, enjoying a quiet afternoon tea, or treating friends, it fills the kitchen with love and warmth. This cake reminds me that cooking isn’t just about ingredients it’s about moments, memories, and joy. I hope this recipe becomes a cherished part of your kitchen, just like it is in mine.