Strawberry almond blondies – easy-to-make cake bars perfect for breakfast, snack, or dessert.
I can’t believe the summer is actually over. It seems like just yesterday I started summer baking, enjoying all the fresh berries I could find, and here I am, 3 months later, and I did not even make a dent in the number of recipes I wanted to try when summer started! It’s already September, I just got several pounds of fresh apples from the garden, and the Fall is knocking at my door! Well, I don’t think I’ll stop baking with berries just because it’s not summer any more, especially after I’ve tried these strawberry almond blondies, right out of the oven:
I’ve dusted these strawberry almond cake bars with powdered sugar – yum!
As you can see on the photos, the cake came out beautifully, with a wonderful combination of toasted almond and strawberry flavors. I baked it in a round cake pan, and then sliced it in 12 rectangular bars. After I did that, I realized it could’ve been easier just to slice it in 12 wedges. I served it warm with a scoop of vanilla ice cream on top! It’s an amazing treat that will bring summer right back into your house!
My family loved it, and yours will love it too! (that is, of course, if your family loves strawberries, toasted almonds, and vanilla ice cream :))
A wonderful combination of toasted almonds and strawberry flavors. These delicious strawberry almond blondies are just like strawberry cake bars.
- 9 tablespoons butter , softened, plus more for pan
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light-brown sugar packed
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup almonds sliced, toasted
- 1 pint strawberries sliced
- 2 tablespoons powdered sugar for dusting
Use 8-inch square baking pan or 9-inch diameter round baking pan.
Preheat oven to 325 degrees. Butter an 8-inch square baking pan or a 9-inch diameter round baking pan.
Whisk together flour, baking powder, and salt in a medium bowl.
In a separate bowl, using electric mixer, cream together softened butter and brown sugar until the mixture becomes light in color and fluffy in texture, about 5 minutes. Add eggs, vanilla extract and continue beating until well combined. Add dry ingredients from step 2, and beat using the mixer, on low speed until well combined. Mix 3/4 cup toasted almonds into the batter.
Pour batter into prepared buttered pan, using spatula to helps spreading the batter in the pan. Scatter sliced strawberries and remaining 1/4 cup almonds over the batter in a baking pan.
Bake for about 60 minutes, until a toothpick inserted into the cake comes out clean or only with a few crumbs on it.
Dust with powdered sugar before cutting into slices. Serve it warm with a scoop of vanilla ice cream!
Recipe adapted from Martha Stewart.