Gluten-Free Almond Cake with Strawberries is my Mediterranean-leaning take on a classic almond sponge: a tender, lightly sweet cake made entirely with almond flour, layered with macerated strawberries and softly whipped cream. It's the gluten-free cake I make when I want something that doesn't taste gluten-free, alongside my naturally GF Flourless Chocolate Cake and my Yogurt and Honey Olive Oil Cake from the same easy-bake category. If strawberries are the whole point, my 14 Favorite Summer Strawberry Recipes roundup has the rest of the lineup.
Gluten-Free Almond Cake at a Glance
- 🕒 Total Time: 1 hour (15 prep + 35 bake + 10 cool / macerate)
- 👪 Servings: 8 (one 9-inch round cake)
- 🍝 Cuisine Type: French / Mediterranean
- 🧂 Flavor Profile: Tender, lightly sweet, marzipan-adjacent almond depth, brightened by macerated strawberries and a lemon-zest top note
- 📖 Dietary Info: Naturally gluten-free; contains dairy and eggs; easily made dairy-free by swapping the whipped cream for coconut whipped cream
- 📦 Storage Notes: Cake holds 3 days at room temperature in a sealed container; strawberries and whipped cream are best added at serving. Freezes well unfrosted, wrapped tightly, up to 1 month
- ⭐Why You'll Love It: A one-bowl gluten-free cake that doesn't read "gluten-free." Almond flour does all the work; the texture is closer to a French sponge than a dense flourless cake. Macerated strawberries and whipped cream finish it like a deconstructed shortcake. The dessert I default to for spring and summer entertaining.
Summarize and save this content on
Why I Love This Recipe
Typically I leave the GF baking to Heather who is also happens to be one of my favorite humans on this planet and my go-to for all things allergy free but it's Mother's day this weekend and I thought I'd roll out something special in honor of my mama. Mama Dalkin!! Love her! Today I'm celebrating her because she deserves it! Not only is she an incredible mom, but she puts up with my 2903482394 phone calls a day just to say hi, she's always is there when I need a shoulder to cry on, is hands down my best friend and the one I can always count on for everything. So naturally I'm saying thank you for everything with food - it's how I best express my love. We're diving head first into an Almond Cake with sugar drenched strawberries on top! Pure brilliance if you ask me.
Be warned... make sure you have at least six people over to share it with, otherwise I can’t be blamed for consuming the entire thing by oneself (not that I speak from experience or anything like that!). This cake is like a giant gluten-free strawberry shortcake and is that good.
Jump to:
- Gluten-Free Almond Cake at a Glance
- Why I Love This Recipe
- Ingredients
- Substitutions & Swaps
- How to Make Almond Cake with Strawberries
- How to Store Almond Cake with Strawberries
- How to Freeze Almond Cake with Strawberries
- 🌰🍋🍓 Tips & Tricks for the Best Gluten-Free Almond Cake
- Gluten-Free Almond Cake FAQs
- Similar Recipes
- Gluten-Free Almond Cake with Strawberries
Ingredients
For the Cake:
- Almond Flour
- Eggs
- Lemon
- Orange Blossom Water
- White Sugar
- Baking Powder
- Salt
For the Topping:
- Fresh Strawberries
- White Sugar
For the Whipped Cream:
- Heavy Cream
- Powdered Sugar
*For a full list of ingredients and instructions please see recipe card below.
Substitutions & Swaps
🍋 Citrus / Aromatic
- Lemon zest - What the recipe calls for; clean, brings out the almond
- Orange zest - Sweeter, more floral, pairs beautifully with strawberries
- Orange blossom water - A few drops; ties to the Mediterranean tradition (think Spanish Tarta de Santiago)
- Almond extract - ¼ teaspoon if you want the marzipan note dialed up
🍓 Fruit Topping
- Fresh macerated strawberries - The recipe default; sliced and tossed with sugar for 30 minutes
- Roasted strawberries - 400°F for 15 minutes with a splash of balsamic; concentrates the flavor and deepens the color
- Mixed berries - Strawberry-blueberry-raspberry combo; same maceration treatment
- Stone fruit (peaches, nectarines, plums) - Same volume; brilliant midsummer swap when strawberries are out
🥚 Eggs
- Whole eggs, separated - What the recipe needs; whipping the whites is what gives the cake its lift
- Flax egg - Works for binding but loses the lift; cake will be denser
- Aquafaba - Sub for egg whites at 3 tablespoons per white; works surprisingly well
🍶 Topping (Whipped Cream)
- Heavy cream + powdered sugar - The classic; whip to medium peaks
- Mascarpone-spiked whipped cream - Fold in ¼ cup mascarpone for a sturdier, tangier whip
- Coconut whipped cream - Dairy-free; chill the can of full-fat coconut milk overnight, whip the solid layer
- Crème fraîche - Tangier alternative; thinner consistency, drizzle instead of dollop
How to Make Almond Cake with Strawberries
Step 1: Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet. Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
Step 2: In a large bowl, beat together egg yolks, lemon zest, orange blossom water and ¼ cup sugar until smooth.
Step 3: In a separate bowl whisk together the almond flour and baking powder.
Step 4: Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
Step 5: In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt.
Step 6: Slowly add the remaining ¼ cup of white sugar to the egg whites and continue to beat until soft peaks form.
Step 7: Fold egg whites into the almond mixture ½ cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy.
Step 8: Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
Step 9: While the cake is baking, mix together the sliced strawberries and ⅓ cup of white sugar. Let the strawberries marinate for 30-45 minutes until a strawberry syrup has formed.
Step 10: Make the whipped cream. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Step 11: Remove the spring-form pan from the oven and let cool before removing the cake from the pan. Transfer the cake to a serving dish. Once cooled top the almond cake with the entire strawberry mixture letting the strawberry syrup run down the sides of the cake. Sprinkle the slivered almonds on top and serve immediately.
How to Store Almond Cake with Strawberries
Recommend storing this cake (without the toppings and whipped cream) in a cool place in your kitchen in an airtight container for a few days. If you have added the toppings, you can store it in the refrigerator for 3-4 days and optionally take it out 15-20 minutes before eating based on your preference.
How to Freeze Almond Cake with Strawberries
This cake freezes well, wrap tightly in cling wrap and freeze for up to three months. To thaw, you can place it outside for three to four hours till it is completely thawed.
🌰🍋🍓 Tips & Tricks for the Best Gluten-Free Almond Cake
Almond-flour cake mechanics, decoded.
Top right before serving. Strawberry juice soaks into the cake within 30 minutes; build the components separately and assemble at the table for the prettiest plate.
Use super-fine almond flour, not almond meal. Bob's Red Mill or King Arthur work. The texture difference is night and day; almond meal gives you a denser, slightly grainy crumb.
Separate eggs cold straight from the fridge, then bring whites to room temp. Yolks and whites split cleaner when cold; whites whip to higher volume at room temp.
Whip the egg whites to soft peaks, not stiff. Stiff peaks at this stage overdry on the second mix and dump volume during folding.
Fold, don't stir. Big strokes with a spatula, rotate the bowl quarter-turn each pass, stop when no white streaks remain. Overmixing is what kills the rise.
Bake in a parchment-lined springform pan. Almond-flour cakes stick more than wheat cakes; parchment is non-negotiable. A 9-inch round is the sweet spot.
Pull the cake when the center is just set, not bouncy-firm. Almond-flour cakes carry over 5 to 7°F after they come out; an internal temp of 200°F gives a tender finish.
Macerate the strawberries for at least 30 minutes. Toss with sugar, let them sit; the juice that forms IS the syrup you'll spoon over the cake.
Cool the cake completely before adding whipped cream. Warm cake plus cold cream equals sad, deflated topping.
Whip the cream to medium peaks, not stiff. Almond cake wants something soft and pillowy on top, not a structured frosting.
Gluten-Free Almond Cake FAQs
What is a gluten-free almond cake?
A gluten-free almond cake is a sponge- or torte-style cake made with almond flour or almond meal instead of wheat flour, common in French and Mediterranean baking traditions. The almonds provide the structure, flavor, and moisture; eggs and a small amount of sugar do the rest.
Can I make this almond cake dairy-free?
Yes. The cake itself only uses eggs and almond flour, so it's naturally dairy-free; the dairy is all in the topping. Swap the whipped cream for coconut whipped cream (chill a full-fat coconut milk can overnight, whip the solid layer). The result is just as good and works for guests avoiding dairy.
Can I use frozen strawberries instead of fresh?
Fresh is better. Frozen strawberries release too much water during maceration and the topping ends up soupy. If frozen is what you have, thaw fully, drain, then macerate with half the usual sugar so the syrup doesn't get watery. Or use them in a quick roasted-strawberry sauce instead.
Why is my almond cake dense or gummy?
Two usual suspects: underwhipped egg whites or overmixed batter. Whip the whites to soft peaks (not stiff), then fold gently with a spatula until you no longer see streaks. Stop folding the second the mix looks unified; overmixing collapses the structure that gives the cake lift.
Can I double this recipe?
Yes. Double every ingredient and divide between two 9-inch springform pans for the right thickness and bake time. A single doubled pan won't bake evenly through the middle. Bake both pans on the same rack with at least 1 inch of space between them for even airflow.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Gluten-Free Almond Cake with Strawberries
Ingredients
For the Cake
- 1 ½ cup almond flour
- 4 eggs separated
- 1 lemon zested
- ¼ teaspoon orange blossom water optional
- ½ cup white sugar divided
- 1 teaspoon baking powder
- Pinch of salt
For the Topping
- 16 ounces fresh strawberries sliced
- ⅓ cup white sugar
For the whipped cream
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Spray an 8-inch spring-form pan, with non-stick baking spray and set aside. Place a piece of parchment paper on a baking sheet.
- Spread almond flour on to parchment lined baking sheet. Transfer baking sheet into the oven and toast for 5 to 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
- In a large bowl, beat together egg yolks, lemon zest, orange blossom water and ¼ cup sugar until smooth.
- In a separate bowl whisk together the almond flour and baking powder. Add the flour mixture to egg yolk mixture and beat until smooth. This mixture will be very thick once incorporated.
- In a large stand mixer, beat egg whites on medium high speed until they start to increase in size. Once egg whites start to get fluffy, add a pinch of salt. Slowly add the remaining ¼ cup of white sugar to the egg whites and continue to beat until soft peaks form.
- Fold egg whites into the almond mixture ½ cup at a time. The batter will start to lighten as you add more egg whites and eventually become light and airy. Transfer batter to the prepared spring-form pan and place into the oven to bake for 30 – 35 minutes until the top is golden brown.
- While the cake is baking, mix together the sliced strawberries and ⅓ cup of white sugar. Let the strawberries marinate for 30-45 minutes until a strawberry syrup has formed.
- Make the whipped cream. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill.
- Remove the spring-form pan from the oven and let cool before removing the cake from the pan. Transfer the cake to a serving dish. Once cooled top the almond cake with the entire strawberry mixture letting the strawberry syrup run down the sides of the cake. Sprinkle the slivered almonds on top and serve immediately.
looks perfect for Mothers Day!
Gaby,
Do I really have to use a springform pan? I've avoided buying one until now.
If I greased a bundt pan really well do you think it would work?
Thanks!
you can use a bundt pan!!! but I love my spring form
Maybe I should invest... I've never been able to do a real cheesecake, either.
Gaby, this cake is fabulous!!! I doubled the recipe and used a 9" spring form pan and baked it for the same amount of time, it was perfect. I used 3 drops of wild orange essential oil in place of the blossom water. Also, I used parchment paper and butter instead of cooking spray. We used it for a birthday cake and didn't put any fruit on it and it was delicious, but for Easter, we're having whipped cream and fruit! Thanks so much!
I was tasked with making a healthy dessert for a dinner party, two words that don't typically go together! When I first heard dessert - my mind went to the triple layer pumpkin cake, then I heard healthy and did an about face to this cake instead. I opted out of the blossom water, and used less sugar for both the cake and the topping, and because it was the size I had, I used a larger 10" springform pan. Cara cara oranges are in season, so I substituted the orange zest for the lemon. It was a larger, thinner cake that baked for 20 minutes rather than 30. My fruit topping was the segmented cara caras combined with blackberries. It was sensational and loved -and appreciated -by all for a dessert everyone could feel good about. Toasting the almond flour was an interesting start and added a notable and wonderful toasty almond flavor to the cake. The dough is surprisingly tough when it is time to add the egg whites. I found the first few incorporations of the beaten egg whites are a challenge, so I used a big whisk to break up the mass and work in the whites. Soon after you are able to fold them in with a lighter hand than in the beginning. This will be my go-to dessert - I can see it adapting well to most every seasonal fruit beyond strawberries: peaches, blueberries, rhubarb...
I will be trying this recipe today! I was wondering about toasting the almond flour. Is it essential to baking this cake and does it affect the overall taste?
Thank you for all your amazing recipes
you can skip toasting if you want!!
I don’t think so. I’ve made it both ways and now I just make it with non-toasted almond flour.
Can you make an egg free version of this? Can I sub flax?
I'm unsure - I haven't tested it that way so I can't say with any certainty!
I just came across this recipe and it looked easy and fun! While preparing it the I noticed the dry ingredients mixed only with the yolks was too doughy! Looked more like a cookie batter... I added 2 table spoons of yugort and one extra egg (the eggs I was using were really small) I also added rum. It came out really good and moist! I'd tried it again with either just 4 eggs and 2 table spoon of yogurt or 5 eggs. Delish !
Hi Gaby,
What an awesome recipe. Cant wait to try. I am just curious - You haven't used butter or oil?
Megha
How many does this serve?
8-10!
My family would go crazy for this cake!
This is gorgeous! And the recipe looks great too.
This looks absolutely delicious. I made the cake. Do you think I should store it overnight in the fridge or on the counter (room temperature)? I will decorate with strawberries tomorrow, before serving. Thank you!
Hi Lana! You can wrap it up in plastic wrap before serving to keep it as fresh as possible! Fridge or counter works too!
Thank you, Gaby! We loved the cake. Absolutely delicious.
Love strawberries on almost anything!! Can't wait to try this!
I am gf for health reasons so this is a welcome recipe! Always looking for good and yummy desserts!
You had me at almond! I've never used almond flour, but this has inspired me to give it a try.