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Strawberry Almond Cake

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
58 mins
Servings: 16 servings
Calories: 603 kcal
Course: Cake
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 350 degrees F.
  3. In a small bowl, whisk egg whites with 1/4 cup of the buttermilk. Set aside.
  4. In a medium bowl, combine cake flour with baking powder and salt. Set aside.
  5. In a large mixing bowl, beat butter with granulated sugar, for 2-3 minutes until creamy (scraping down sides of bowl as needed.
  6. Beat in almond extract.
  7. Add the dry ingredients slowly until combined. Slowly add in the egg mixture, beating until well blended.
  8. Finally, beat in the remaining buttermilk.
  9. Pour batter evenly between prepared pans. Bake for 25-28 minutes until lightly browned and toothpick inserted in the center comes out clean.
  10. 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.
  11. 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.
  12. To the remaining frosting, add in the crushed freeze dried strawberries until blended.
  13. 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.
  14. 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).
  15. 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!
  16. 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

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

% 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.