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.
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:
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.
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.
- 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!
- 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.
- Honey. Helps the strawberries caramelize in the oven and adds extra sweetness.
- Prepare the roasted strawberries. Set aside.
- Butter a 8-inch cast-iron skillet and preheat the oven.
- 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.
- Pour the batter into the prepared skillet, sprinkle with sliced almonds and top with some of the roasted strawberries.
- Bake until golden, remove and let cool completely before slicing. Serve topped with remaining roasted strawberries. Enjoy!
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!
To Store. Wrap leftover cake in the refrigerator for up to 3 days.
Strawberry Almond Skillet Cake
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.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register