Strawberry Cake with Almond Streusel
This strawberry cake is basically a light sponge cake, topped with sweet strawberries and an almond streusel, and honestly, it’s a stunner. The batter has both almond flour and yogurt mixed in, which keeps the cake especially soft.
There are two versions here, one with dairy and eggs, and a fully vegan one. Both are excellent, pick whichever fits what you’re baking for.
Why You’ll Love This Recipe:
- A soft, tender sponge thanks to almond flour and yogurt
- Sweet strawberries and a crunchy almond streusel in every bite
- Two versions to choose from, regular or fully vegan
- Also works in a 12-inch (30cm) loaf pan if that’s what you have
Key Ingredients & Substitutions:
- Ground almonds – adds richness and helps keep the sponge tender.
- Strawberries – sliced and arranged over the batter before baking, not mixed in.
- Streusel fat (butter or coconut oil) – should be soft, not solid and not liquid. If it’s too solid, warm it a few seconds in the microwave. If it’s turned liquid, chill it in the fridge for a few minutes first.
- Brown sugar – regular sugar can be substituted if that’s what you have.
Pro Tips for Success:
- Get the streusel fat to the right texture, soft, not solid or liquid, this makes the biggest difference in how well the streusel comes together.
- Don’t skip scraping down the sides of the mixer bowl while adding the dry ingredients, it helps everything combine evenly.
- The cake is done when a toothpick comes out clean and the top feels fully set, not jiggly.
- Let the cake cool completely before slicing, this keeps the layers from falling apart.
Serving Suggestions
- Dust with powdered sugar right before serving
- Great with a cup of coffee or tea
- Serve slightly warm with a dollop of yogurt or whipped cream
FAQ
- Can I use a different pan size? Yes, this recipe also works in a 12-inch (30cm) loaf pan.
- Can I substitute the brown sugar? Yes, regular granulated sugar works as a substitute.
- Can I use frozen strawberries instead of fresh? Yes, that works well too. Pat them dry first, since frozen strawberries release more moisture as they thaw.
Looking for more sweet recipes to make you feel good?
- Vegan cherry crumb bars
- Vegan chocolate chip cookies with white chocolate and pistachio
- Upside down orange muffins with semolina and spelt flour
- Vegan tahini ice cream- no churn
Strawberry Cake with Almond Streusel
Ingredients:
- 3.5 oz (100g) butter softened
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 7 fl oz (200ml) plain or Greek yogurt
- 1 cup all-purpose flour
- ½ cup ground almonds
- 2 tsp baking powder
- Pinch of salt
- ¾ lb (300g) strawberries washed and drained
- Powdered sugar for dusting (optional)
For the almond streusel:
- ½ cup sliced almonds
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp butter or coconut oil soft (see Key Ingredients)
Instructions:
- Prep the oven: Preheat to 330°F (170°C) and grease or line a cake pan with parchment paper.
- Make the streusel: Combine all the streusel ingredients in a small bowl. Using clean hands, work the mixture together until the almonds are evenly coated. Set aside.
- Prep the strawberries: Wash and slice into halves or quarters. Set aside.
- Cream the butter: In a mixer with the paddle attachment, beat the softened butter, brown sugar, and vanilla extract on medium speed until creamy and smooth. Add the egg and mix until fully incorporated, then add the yogurt and mix until combined.
- Add the dry ingredients: Add the flour, ground almonds, baking powder, and salt. Mix until just combined, scraping down the sides of the bowl as needed.
- Assemble and bake: Transfer the batter to the prepared pan. Arrange the sliced strawberries over the top, then sprinkle with the streusel. Bake for 55 minutes to 1 hour, until fully set and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool completely before slicing. Dust with powdered sugar before serving, if desired.
Notes:
- Also works in a 12-inch (30cm) loaf pan.
- Regular granulated sugar can be substituted for brown sugar.
- Frozen strawberries work too, pat them dry first, since they release more moisture as they thaw.
- The streusel fat (butter or coconut oil) should be soft, not solid or liquid. Too solid? Warm a few seconds in the microwave. Turned liquid? Chill in the fridge for a few minutes.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
Strawberry Cake with Almond Streusel – Vegan Version
All dairy and eggs are swapped for plant-based alternatives here, applesauce and vegan yogurt do the work of binding everything together. You’d never guess it’s vegan, the sponge comes out just as soft as the original.
Strawberry Cake with Almond Streusel – Vegan Version
Ingredients:
- 1½ cups all-purpose flour
- ½ cup ground almonds
- 1 cup brown sugar
- Pinch of salt
- 2 tsp baking powder
- ½ cup coconut oil soft or liquid
- 4.5 fl oz (125ml) plain or Greek vegan yogurt
- 4 oz (113g) unsweetened applesauce
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¾ lb (300g) strawberries washed and drained
- Powdered sugar for dusting (optional)
For the almond streusel:
- ½ cup sliced almonds
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp coconut oil soft (see Key Ingredients)
Instructions:
- Prep the oven: Preheat to 330°F (170°C) and grease or line a cake pan with parchment paper.
- Make the streusel: Combine all the streusel ingredients in a small bowl. Using clean hands, work the mixture together until the almonds are evenly coated. Set aside.
- Prep the strawberries: Wash and slice into halves or quarters. Set aside.
- Mix the dry ingredients: In a large bowl, combine the flour, ground almonds, brown sugar, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, combine the coconut oil, vegan yogurt, applesauce, lemon juice, and vanilla extract, and mix until well combined.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined and uniform.
- Assemble and bake: Transfer the batter to the prepared pan. Arrange the sliced strawberries over the top, then sprinkle with the streusel. Bake for 55 minutes to 1 hour, until fully set and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool completely before slicing. Dust with powdered sugar before serving, if desired.
Notes:
- Also works in a 12-inch (30cm) loaf pan.
- Regular granulated sugar can be substituted for brown sugar.
- Frozen strawberries work too, pat them dry first, since they release more moisture as they thaw.
- The streusel fat (coconut oil) should be soft, not solid or liquid. Too solid? Warm a few seconds in the microwave. Turned liquid? Chill in the fridge for a few minutes.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
