Almond Cake with Vanilla Icing

This Almond Cake with Vanilla Icing and Fresh Strawberries is a celebration of simple, beautiful flavors. Lightly sweet, incredibly moist, and subtly nutty, the almond cake is the star — but the toppings take it over the top. Think creamy vanilla icing, a cascade of juicy strawberries, and a final drizzle of honey that catches the light and ties every bite together.

This recipe has a tender crumb, fragrant almond and vanilla balance, and a show-stopping seasonal topping perfect for spring gatherings, summer desserts, or a tea-time treat.

Why You’ll Love This Recipe:

Soft, moist, and full of almond flavor

1. Lightly sweetened with rich vanilla icing — not too heavy

2. Gorgeous topping with fresh strawberries and honey

3. One-bowl batter and no mixer needed

4. Perfect for birthdays, brunches, or garden parties

Final Thoughts:

This Almond Cake with Vanilla Icing and Strawberries is as lovely to look at as it is to eat. Sweet but not too rich, soft with a gentle almond bite, and topped with fruit and honey — it's a treat that feels special without being fussy. Whether you're hosting brunch, baking for a loved one, or just treating yourself, this cake is sure to steal the show.

Yield: 8-10 servings

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Almond Cake with Vanilla Icing

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This Almond Cake with Vanilla Icing and Fresh Strawberriesis a celebration of simple, beautiful flavors. Lightly sweet, incredibly moist, and subtly nutty, the almond cake is the star — but the toppings take it over the top. Think creamy vanilla icing, a cascade of juicy strawberries, and a finaldrizzle of honey that catches the light and ties every bite together.

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Ingredients

For the Almond Cake

• 1 cup all-purpose flour
• ¾ cup almond flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled slightly
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 ½ tsp almond extract
• 1 tsp vanilla extract

For the Vanilla Icing

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Pinch of salt

For the Toppings

• 1 cup sliced fresh strawberries
• 1–2 tbsp honey, for drizzling
• Optional: toasted almond slivers for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a loaf pan with parchment paper.
2. In a large bowl, whisk together melted butter and sugar. Add eggs one at a time, then stir in milk, almond extract, and vanilla extract.
3. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Fold the dry ingredients into the wet until just combined. Do not overmix.
4. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes (round pan) or 40–45 minutes (loaf pan), or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Whisk together powdered sugar, milk or cream, vanilla, and salt until smooth. Add more milk for a thinner drizzle or more sugar to thicken.
6. Once cake is fully cooled, spoon or drizzle the icing over the top. Let it set slightly, then layer on fresh sliced strawberries. Finish with a light drizzle of honey and optional toasted almonds for crunch.

Notes

Want a citrus twist? Add 1 tsp lemon or orange zest to the batter.

Dairy-free? Use non-dairy milk and vegan butter.

Make ahead: Bake and cool the cake a day in advance; ice and top before serving.

Switch up fruit: Use blueberries, peaches, or a berry medley based on season.

Nutrition Facts

Calories

408

Carbs

53 g

Cholesterol

83 mg

Fat

20 g

Fiber

2 g

Net carbs

51 g

Protein

6 g

Sat. Fat

9 g

Sodium

196 mg

Sugar

38 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.