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.

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

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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.)

This year, I opened for a more subtle, yet richly flavored moist strawberry almond skillet cake.

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

Strawberry Wedding Cake for Strawberry Almond Skillet Cake

5 Star Review

“OK, this cake: AMAZING. I have to tell you, the strawberries were out of this world.”

— Rebecca —

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

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 (if you can’t tell, I’m a big fan of one-pot meals)
  • 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.

Strawberry almond skillet cake in a cast-iron skillet

How to Make Strawberry Almond Skillet Cake

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.

The Ingredients

  • All-Purpose Flour. Lightens the cake and gives it a pleasing, fluffy texture.
  • Almond Flour. Gives this strawberry almond skillet cake extra depth and almond flavor that I adored. Plus, almond flour provides vitamin E, healthy fats, and protein. Applause!

Dietary Note

While almond flour is a staple of gluten free baking, this cake is not 100% gluten free. I used 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.

Gluten free bakers: feel free to use this recipe as a starting point (or try one of my gluten free desserts recipes). 

With a few modifications, you can enjoy this cake too!

  • Almond Extract. Adds more awesome almond flavor and aroma to this skillet cake.
  • Sliced Almonds. Because two almond ingredients were not enough. I love the crunch the sliced almonds give the finished cake.
  • Butter. Makes the cake tender and adds great butter-flavor.
  • Eggs. Adds richness and contributes to the cake’s structure.
  • Strawberries. Not just any old strawberries, ROASTED strawberries. While this almond skillet cake would be delish without them, I love the robust strawberry flavor these give the cake.

Ingredient Note

If you’ve never roasted strawberries before, let me be the first to tell you that 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. I HIGHLY recommend making a second pan of roasted strawberries for:

  • Mixing into yogurt.
  • Spooning over oatmeal.
  • Topping vanilla ice cream.
  • Eating directly out of the fridge. (I won’t tell if you don’t!)
  • Honey. Helps the strawberries caramelize in the oven and adds extra sweetness.
Roasted Strawberries on a parchment-lined sheet pan

The Directions

  1. Prepare the roasted strawberries. Set aside.
  2. Butter a 8-inch cast-iron skillet and preheat the oven.
  3. Combine the sugar, lemon zest, eggs, salt, vanilla extract, and almond extract. Then add the remaining dry ingredients to the wet ingredients and stir in the melted butter.
  4. Pour the batter into the prepared skillet, sprinkle with sliced almonds and top with some of the roasted strawberries.
  5. Bake until golden, remove and let cool completely before slicing. Serve topped with remaining roasted strawberries. Enjoy!

Equipment Note

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.

If you use a cake or pie pan, place the pan on a sheet pan while baking.

A slice of strawberry almond skillet cake on a plate with a jar of roasted strawberries in the background.

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!

Storage Tips

To Store. Wrap leftover cake in the refrigerator for up to 3 days.

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 10 votes
A moist, buttery strawberry almond skillet cake made with almond flour and roasted strawberries. Requires only a bowl and 10 minutes to prep!

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 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.


To Store. Wrap leftover cake in the refrigerator for up to 3 days.


Serving: 1(of 6)Calories: 440kcalCarbohydrates: 62gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgPotassium: 231mgFiber: 3gSugar: 46gVitamin A: 439IUVitamin C: 46mgCalcium: 65mgIron: 2mg

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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. 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

  1. 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.5 stars

    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!5 stars

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

  2. 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!5 stars

    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!

  3. 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:

  4. 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