Strawberry Almond Cake
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Strawberry Almond Cake
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This gorgeous, from scratch, Strawberry Almond Cake recipe features a moist almond layer cake with strawberry buttercream. Fresh sliced almonds and strawberries to added flavor and texture!
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Ingredients
For the cake layers:
- 5 egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened
- 1 Tablespoon almond extract
- 1 ¾ cup granulated sugar
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting and filling:
- 1 ½ cups unsalted butter
- 5 cups powdered sugar
- 2 Tablespoons milk
- 2 teaspoons almond extract
- 1 cup fresh strawberries diced
- 1 ounce package Freeze Dried Strawberries crushed to a fine crumb
- 1 ½ cup sliced almonds divided
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Instructions
- Grease and flour two 9-inch cake pans and line bottoms with parchment paper circles. Use Wilton bake even strips to keep cakes level with no waste! Set aside.
- Preheat oven to 350 degrees F.
- In a small bowl, whisk egg whites with 1/4 cup of the buttermilk. Set aside.
- In a medium bowl, combine cake flour with baking powder and salt. Set aside.
- In a large mixing bowl, beat butter with granulated sugar, for 2-3 minutes until creamy (scraping down sides of bowl as needed.
- Beat in almond extract.
- Add the dry ingredients slowly until combined. Slowly add in the egg mixture, beating until well blended.
- Finally, beat in the remaining buttermilk.
- Pour batter evenly between prepared pans. Bake for 25-28 minutes until lightly browned and toothpick inserted in the center comes out clean.
- Remove from oven and cool in pans 5 minutes. Then invert onto a parchment paper lined wire rack (to keep cake from sticking). Cool completely.
- For the frosting, beat butter with powdered sugar, milk, and almond extract. Beat for about 4 minutes until fluffy. Remove about 1 cup of the white frosting and set aside.
- To the remaining frosting, add in the crushed freeze dried strawberries until blended.
- To assemble. Lay one cake layer on cake plate. Spread WHITE almond frosting over the top only. Add the fresh, diced strawberries and 1/4 cup of the sliced almonds.
- Top with the second layer of cake. Using an offset spatula, spread the remaining strawberry frosting over the sides and top (feel free to use a piping tip to add swirls if desired).
- Once all the frosting has been applied, use your hands to press the remaining sliced almonds into the side of the cake. To give it a beautiful finish, I only added almonds to the bottom third. If desired, add one fresh strawberry to the top!
- Keep cake covered until ready to serve. Can be refrigerated if desired. ENJOY.
Notes
- Typically when I make cake, I bake the layers one day, then the next day I whip up the frosting and assemble.
- I slice the cake into large chunks, wrap them in plastic wrap, then slide them into a freezer safe ziploc container. These cake slices are best within one month.
Nutrition Information
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Calories
603kcal
(30%)
Carbohydrates
77g
(26%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
13g
Cholesterol
69mg
(23%)
Sodium
176mg
(7%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 69mg | 23% |
| Sodium | 176mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
* Percent Daily Values are based on a 2,000 calorie diet.
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