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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 :))
Strawberry Almond Blondies
Ingredients
- 9 tablespoons butter , softened, plus more for pan
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ 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
Instructions
- 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 ¾ 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 ¼ 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!
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I can't believe summer is over, too already, but I'm already looking forward to the fall, where pumpkin pies come on board and of course new exciting fall produces! I love the idea of the combination of toasted almond and strawberry flavors, along with some ice cream. Have you tried So Delicious coconut ice cream products before?
These nutty berry bars look incredible!
Oh my! These bars/cake look decadent all on its own - then I read the part where you had it with ice cream! I am bug eyed and open jawed now...oops drool spilt on my keyboard!
🙂
Thanks so much for sharing this recipe!
These blondies look amazing! How do I stop myself from not eating the entire thing?!
A baked beauty you've got here! And I wonder how much more amazing this would be with almond flour...
I totally agree about summer passing by in a whirlwind—the good thing is that Fall is such a brilliant baking season. Can't wait to use all those autumnal flavours!
Gorgeous strawberry dessert, Julia! I am with you...I just cannot let go of summer just yet or baking with fresh berries! I just adore everything almond and the toasted almond flavor of your cake paired with fresh strawberries is truly divine. I would LOVE to bite into this cake to experience the subtle crunch of those sliced almonds, too. Yum! We were both on the same track...as the shortbread crust I created for my strawberry dessert is an almond shortbread crust! Will definitely pin at Pinterest during peak time tomorrow night. Thanks for sharing, girl!
Well, now you can get started on all the FALL recipes you didn't get a chance to make last fall! 🙂 🙂 And this cake I'd eat for breakfast! I made peach crumble last night - already thinking fall- but it was HOT 30C so good thing we had ice cream to throw on top.
What a beautiful cake bar Julia! I'm definitely putting this on my to-bake list. I know, can you believe how quickly summer came and went?! Pinning! 🙂 xo
such stunning bars...loved loved loved the combination of almonds and strawberries...bliss in every bite 🙂
Isn't it sad when a season ends and you haven't made half if the recipes you wanted to? I barely scratched the surface! I feel like I'm falling behind on fall because of it -- not one pumpkin recipe yet! Good for you baking these delicious bars -- they look divine. This is my kind of treat!
Fantastic! I'm still able to find good tasting strawberries and I should be eating all that I can before they're gone! I'm mostly ready for fall, but not when I think about how much I'll miss the summer fruits!
This cake is so beautiful! I love the gorgeous topping and lovely textures. 🙂
Looks so moist and delicious, wow!
This Strawberry Almond cake bars look so fabulous! It's perfect for tea parties!
OhSoPinning:-)