Two years ago today, I put on a white dress and walked down the aisle towards my best friend. For whatever reason, he said yes, and today the two of us are eating Strawberry Almond Skillet Cake to celebrate.

Strawberry Almond Skillet Cake. An ultra moist one-bowl almond cake topped with roasted strawberries.

Ben and my wedding cake was strawberry, so I decided to make it a tradition to bake us a strawberry cake on our anniversary each year. We are two-years running, so the tradition is now bonafide. Last year, I baked this dead-ringer copycat Sprinkles Bakeshop Fresh Strawberry Cake. It’s fresh, buttery and multi-tiered for extra festiveness. This year, I opened for a more subtle, yet richly flavored moist Strawberry Almond Skillet Cake.

{Editors note: If you are wondering why we didn’t eat our wedding cake top-tier—most couples freeze it for their one-year—it’s because a few girlfriends and I ate it a week after the wedding. Please hold your judgment. Ben approved, and we enjoyed freshly baked cake on our anniversary, instead of icky freezer burned cake.}

P.S. Here’s a visual of the original cake + a certain happy couple:

Erin and Ben Clarke cutting their cake on their wedding day

(P.P.S. If you love wedding photos, you can see a few more here.)

Before writing today’s post, I looked back at last year’s anniversary post and the first year of marriage lessons-learned that I shared. They are all pretty silly and mostly still true. Another 12 months in, I won’t say I’ve become any more of a marriage expert, but when I reflect on the last two years, a few things stand out to me.

Strawberry Almond Skillet Cake // Well-Plated

Lessons learned (and in progress) in my first two years of marriage.

  • Love is not blind. Love sees, acknowledges and appreciates the small gestures and efforts of the other.
  • Love rallies. Want to go to bed but know your husband has been giddily saving a movie to watch with you all week? Time to rally. Care to face plant into a pillow, but your wife is going stir crazy and put on her skinny jeans and cute top? Let’s go out.
  • If it’s important to you, it’s important.
  • Love goes along for the ride. When we were married, this blog didn’t exist. Ben never had to help me choose between one photo and another, arrange his weekend mornings around my photography schedule, or listen to my philosophical tirades on Pinterest trends I wish would go away (salted caramel funfetti cheesecake-stuffed one-bowl cake batter Oreo blondies, I am looking at you). Yet, he came along for the ride. He’s my biggest supporter, endlessly patient when hearing my daily blog updates, and even holds sheets of tin foil to reflect light on cloudy days. He shows much more interest and patience than I do when he tries to talk to me about Supreme Court arguments or hockey highlights. In Marriage Year Three, I am going to be working on this.
  • Have your own identity.At the time I wrote this post, my blog was still called “The Law Student’s Wife,” but that does not mean that I identify myself only as someone married to a student, nor does Ben identify himself only as someone who spends 40% of his life in the library. We each have our own interests, and we strive to appreciate each other’s differences.
  • Don’t keep score. If I unloaded the dishwasher seven times, but you took out the trash five, are we even? The real question is: why are we counting?
  • Change what you can. Ben hates it when I’m late. I’m late all the time. In Marriage Year Three, I will also be working on punctuality. I hate it when Ben overmixes pancake batter, but this may be impasse.
  • Celebrate the small things. Preferably with Strawberry Almond Skillet Cake.

Strawberry almond skillet cake in a cast-iron skillet

Strawberry Almond Skillet Cake is my latest installment in skillet eats and treats, a cooking style I’ve been enjoying for its ease of preparation (this is a 10-minute, one-bowl, no-mixer almond cake batter), minimalization of dishes, and the all-around happiness factor that skillet meals bring me. Do skillet meals actually taste better? Ever since making this One Skillet Spicy Ranch Chicken, I’m inclined to say yes, and today’s Strawberry Almond Skillet Cake agrees with me.

If you don’t have an ovenproof skillet, fear not. This lovely, versatile almond cake will bake up beautifully in a standard cake pan or even a pie dish as well.

In addition to being easy to prepare, Strawberry Almond Skillet Cake is the softest, most moist cake I’ve ever baked. It’s buttery and creamy, with a lightly crispy exterior. The almond flavor is rich, natural, and intense, thanks to a trio of almond additions: pure almond extract, a topping of sliced almonds, and almond flour.

This was my first time baking with Bob’s Red Mill Natural Almond Meal, which is almond flour made from almonds where the skin is left enact.  Essentially very finely ground almonds, the almond flour gave the Strawberry Almond Skillet Cake extra depth and almond flavor that I adored. Plus, almond flour provides vitamin E, healthy fats, and protein. Applause!

Almond flour is also a staple of gluten free baking. This cake is not 100% gluten free—I did use part all-purpose flour since almond meal is much heavier than wheat flour, and I was worried the cake would be too heavy or gummy—but gluten free bakers can use this recipe as a starting point. Everyone can rejoice over the rich flavor and healthy benefits almond flour/meal provides.

SPOILER: There’s a giveaway for almond meal, almond flour, and more at the end of this post. Keep reading!

Roasted Strawberries for Strawberry Almond Skillet Cake

Though the almond cake would be fabulous on its own, served with a cup of coffee or big scoop of vanilla ice cream, I opted to add honey roasted strawberries, partly to keep with my strawberry anniversary theme and entirely because they are ahhhhh-mazinggg. The oven concentrates the strawberries’ flavor, and the honey provides a lovely sweetness that pairs beautifully with the almond cake.

Roasted strawberries are far too wonderful to limit to one use, so I opted both to bake them on top of the cake and spoon extra over the top. In fact, immediately after baking this cake, I made a second pan of roasted strawberries that I’ve been mixing into my yogurt and oatmeal for breakfast, pouring over ice cream for dessert, and eating directly out of the fridge for life. I warmly encourage you to do the same.

Strawberry Almond Skillet Cake. Super moist almond cake baked in a skillet and topped with roasted strawberries.

To my husband: Thanks for filling my every day with joy, love, and happiness…and for looking at 70-million pictures of this Strawberry Almond Skillet Cake to help me choose the best one. This is love!

A slice of strawberry almond skillet cake on a white plate next to a skillet of strawberry almond skillet cake

Strawberry Almond Skillet Cake

5 from 2 votes
An ultra-moist one-bowl skillet cake that takes 10-minutes to prep and tastes absolutely heavenly. Made with almond flour and extract, then topped with crunchy sliced almonds, this cake burst with natural almond flavor. An optional (but divine) topping of sweet honey roasted strawberries make this cake a celebratory treat!

Prep: 10 mins
Cook: 45 mins
Total: 55 mins

Servings: 1 8-inch round cake (serves 6)


For the Roasted Strawberries:

  • 16 ounces strawberries, hulled and halved
  • 3 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt

For the Cake:

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest 1 medium lemon
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 cup all-purpose flour
  • 1/4 cup Bob's Red Mill Almond Flour/Meal
  • 1/2 teaspoon baking powder
  • 6 tablespoons unsalted butter melted and cooled
  • 1/4 cup sliced almonds


  • Prepare the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) In a medium bowl, whisk together honey, olive oil, and salt until well combined. Add strawberries to bowl, then gently toss to coat. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
  • Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 8-inch cast-iron skillet, other heavy oven-proof skillet, a 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
  • In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented. Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients. Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
  • Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with 1/3 of the roasted strawberries (the top should fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
  • Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Let cool completely before slicing. Serve topped with remaining roasted strawberries.


Store leftover cake well-wrapped in the refrigerator for up to 3 days.

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Giveaway for Bob's Red Mill Almond Flour

GIVEAWAY TIME! Bob’s Red Mill is generously offering a set of their nut flours/meals to one lucky reader: Coconut Flour, Hazelnut Meal/Flour, Almond Meal/Flour, and Natural Almond Meal. You can earn up to three entries. Here’s how:

Giveaway has ended. Thank you to all who entered! Stay tuned for more fun giveaways coming up soon.


I am an ambassador for Bob’s Red Mill and was compensated for my time to create this recipe and post. As always, all opinions are my own.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Well, my favorite dessert is just about anything chocolate, and my dear husband’s is just about anything fruity! Since I’m the baker, we more often have chocolate something. ;) I’m glad to have found this site and this recipe. I’ll make it soon for the celebration of Spring! –Signing up now for emails, and Pinterest. My Pinterest user name is ‘beequilter.’ Thanks for the great recipe, and the chance to win great products!

  2. Great recipe, I plan to try it with cherries instead of strawberries. My celebratory desert is strawberry rhubarb pie!

    1. Yay Jasmine! I’m so excited that you enjoyed the cake. Thanks so much for letting me know–I love hearing from readers who try my recipes!

      1. :) I also will have to admit, I did make it for breakfast :) with a big cup of black coffee it was awesome! I used a cast iron pan and preheated in the oven with the butter in it to brown then didn’t cool the butter before pouring it in the rest of the mixture to mix really fast and then back in the oven and it really gave it a nice crusty caramely (spl?) texture to the 2-3 outer inches of the cake from the residue of the melted butter in the pan

  3. oops forgot I adore pretty much anything with cooked fruit! My husband loves to eat Jam with tea so we match pretty well

  4. Looks like we share the same anniversary! My husband and I just celebrated our luck 7 year anniversary on March 31st :) My favorite celebration dessert is tiramisu. My husband is from Naples, Italy and I was lucky enough to live there for 5 years. I am crazy for any and all Italian pastries/desserts! If you ever want the “secret” to the world’s best tiramisu – let me know ;) I’m anxious to try this dessert since it seems similar to one of my other favorites, torta caprese, without the chocolate. And those strawberries seem divine – I’ll be making a double batch of those just because. I have subscribed to your e-mail updates and I follow you on Pinterest – Marge DiGennaro – and pinned this recipe:

  5. Aww. What a nice post! Happy anniversary. :) And eating the leftover cake after the wedding makes so much more sense than freezing it.

    And awesome giveaway! I love each and every one of those flours.

    As for that cake, I’d love a huge piece right about now (although it’s 6:15pm and I have only had sweets today… aaah. I should eat some chips or something, right? To balance it out? :D)

  6. OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world. I debated over roasting them, thinking that surely the cake would be just as good with them put in fresh. Then I thought, what the heck, I’ll try it. And was disappointed that I didn’t like the taste of them by themselves. But in the cake? Holy moly. Best thing ever. So much so that I’m about to roast some more to put into some breakfast muffins. Yum yum yum.

    1. Rebecca YESSSSS!!!!! I’m so so so excited that you liked this cake, and that you went for the roasted strawberries! Aren’t they magical when combined? Thanks so much for taking time to share your review here, and again, I’m so happy that you liked the recipe! Makes my day :-)

      1. So I made this cake a second time, for a church group. They raved about it, wanted the recipe, etc. Now I’m about to make it a third time, this time for family. Definitely a big-time winner!

        1. Rebecca, I’m so excited to hear that and know how many of you have enjoyed this cake. Thank you!!!

  7. Happy Anniversary Erin! This cake is just stunning! Loved seeing the wedding pic :) Pinned!

  8. My top tier from my wedding cake had a tragic fate…it was left out to thaw on the counter for our first anniversary. Subsequently, this was the day we found out our dog could reach the counter top. So, he enjoyed our cake without us. I did, however, make this cake tonight, and LOVED it! This time, the dog did not indulge. Lesson learned! Thanks, Erin!

    1. I cannot believe that story about your top tier! Your dog lucked out that night :-) I’m so happy that you enjoyed this recipe. Thanks so much for letting me know!

  9. I LOVE your recipes! Have you ever tried this recipe with coconut flour to replace all purpose flout? If so what would be the ratio to do this?
    Thank you kindly for sharing your gifts with us!5 stars

    1. Lynn, thank you!! This recipe actually won’t work with coconut flour; coconut flour is VERY dry, so you can’t swap it in unless the recipe was created for with coconut flour in mind. If you’d like to cook with coconut flour, I have a selection of coconut flour recipes here:

  10. Me and my daughter made this during q and it turned out absolutely delicious!! The strawberries are delicious. We never roasted strawberries before and were not sure how they would turn out but was so easy ! Than you for creating this recipe.5 stars

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