Skip to content

Strawberry Almond Cake

Strawberry Almond Cake
View Recipe

Crafted with Passover and gluten-sensitive individuals in mind. Free from traditional leaveners and crafted with almond flour, this cake offers a delicious alternative for those seeking a gluten-free treat. Enhanced by the vibrant sweetness of strawberries, each bite bursts with a fresh, juicy punch of flavor that harmonizes beautifully with the delicate essence of almond extract and the satisfying crunch of sliced almonds.

Slice of Strawberry Almond cake on white plate with fork on a table with strawberries in the background

Whether enjoyed during the Passover festivities or as a delightful springtime dessert, this cake promises a memorable culinary experience that celebrates the season’s bounty and the joys of indulgence.

Why You’ll Love This Recipe

  • Gluten free. This cake is made with almond flour so it’s perfect for those with gluten sensitivities.
  • Passover friendly. The cake is made without leaveners, so it’s a great dessert for Passover!
  • Fresh strawberries. In-season strawberries add a bright, springy flavor that goes perfectly with the almond flour.
Strawberry Almond Cake

Strawberry Almond Cake


  • 6 Heinen's large cage free eggs, whites and yolks separated
  • 2 ¼ cups (220g) super-fine almond flour
  • 1 ½ cups (150g) Heinen's granulated sugar
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • 2 tsp. almond extract
  • 1 cup (140g) strawberries, sliced into quarters
  • ½ cup (40g) Heinen's sliced almonds
  • Powdered sugar, for dusting


  1. Preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside.
  2. In a clean mixing bowl, beat the egg whites on medium-high speed until stiff peaks form (about 4 minutes). Set aside.
  3. In a separate large mixing bowl, beat together the almond flour, sugar, salt, egg yolks, vanilla and almond extract on medium-low speed. The batter will be stiff.
  4. Beat in the whipped egg whites on low speed in 3 additions. When a few white streaks are left, switch to a rubber spatula and fold until the streaks disappear.
  5. Pour the cake batter into your prepared pan. Place the strawberries on top of the batter and sprinkle with the sliced almonds.
  6. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
  7. Remove the cake from the oven. Let it cool in the pan for about 10 minutes, then run a butter knife or offset spatula around the edges to loosen the sides of the pan. Remove the ring of the springform pan, then let the cake cool completely before serving.
  8. Once completely cool, dust the cake with powdered sugar, slice, and enjoy!
Megan Weimer

By Megan Weimer

Megan Weimer is a food photographer, recipe developer and blogger. She focuses on creating easy dessert recipes using wholesome, natural ingredients. Her recipes range from healthy to decadent because life is all about balance.

Leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories