Almond Strawberry Cake with Strawberry Buttercream is a delicious cake recipe that can be made in one hour. The cranberries add some tartness to the sweet, soft texture of the cake. It’s topped off with creamy strawberry buttercream frosting for an indulgent dessert.
This cake is a strawberry almond layer cake that has a buttercream frosting. The cake is made with almond flour and strawberries.
What sparked the idea for this strawberry cake recipe?
Hello there, everyone! Sarah isn’t in the room. Instead, Rebecca, it’s me! Her younger sister, also known as Rebe. Sarah’s birthday is today, July 28th. So, to honor her, I’ve chosen to write a guest article and give Sarah the day off. Sarah is my best friend and kitchen partner (she bakes, I cook), so she deserves a special treat: an almond-flavored strawberry cake with strawberry buttercream flowers.
So, on my birthday in September, Sarah got me the finest present ever. I was upstairs in a friend’s room in my college apartment when I heard someone say, “Hey Becca, can you come downstairs?” Sarah was there in my living room as I stepped down the stairs, having traveled all the way from Michigan to upstate New York. It was my senior year of high school, and she hadn’t yet paid me a visit.
But she was there! She had planned the weekend with my flatmate, booked dinner reservations, and enlisted the help of a friend to videotape the surprise welcome. I burst into tears, the happiest tears I’d ever shed. We had a fantastic weekend. We went to the farmers market and wandered around campus while eating cider doughnuts. She joined me throughout my night of 21st birthday revelry on Saturday, recording films of me that I will treasure forever.
I can’t surprise her with a visit since we live together, but I hope this almond strawberry cake will be at least 20% as wonderful as that weekend. It’s the ideal dish to honor a special woman in your life, whether it’s your sister, mother, girlfriend, or other. Its nutty interior is moist and light, and making it was a breeze. The almond cake is well complemented by the fruity, summery icing.
And how suitable are those flowers for the season? It was a lot of fun — and very simple — to pipe them onto the cake. (Am I beginning to sound like Sarah? Lol.)
Since Sarah chose to become a full-time blogger, I’ve been amazed by Broma’s progress over the last year. She’s combined her skills – photography, baking, marketing, and outreach — to produce a beautiful site that I’m excited to share with my friends and colleagues. Like my sister, this strawberry cake is sweet, complex, and lovely. I hope you like it, as well as all of Sarah’s other beautiful creations on.
Advice on how to make this almond strawberry cake
Whisk the butter and sugar together well — For the fluffiest strawberry layer cake, beat the butter and sugar together thoroughly. You want the butter to be frothy and light in color, which should take around 2 to 3 minutes. If you’re using a stand mixer, it’ll be simple, but if you’re doing everything by hand, it’ll take some time.
Use almond flour rather than almond meal – the two are not interchangeable. Almond flour has been further processed and does not include any almond skins. This makes it ideal for baking and reduces the weight of the almond cake layers.
Use fresh strawberries – For the finest taste, make the strawberry buttercream using fresh, in-season strawberries. The buttercream is the show-stopper here, so get the finest ingredients you can!
Apply a crumb coat first – Before piping on the strawberry buttercream flowers, apply a thin coating of frosting to the whole cake. This is known as a crumb coat, and it will make it simpler to pipe on the buttercream flowers while also giving your strawberry cake a more finished appearance.
Sarah, HAPPY BIRTHDAY!
To make the cake
- 3/4 cup room temperature butter
- 2 teaspoons sugar plus 1 cup
- 3 eggs
- 1 tbsp extract de vanille
- almond extract (two tablespoons)
- 1 3/4 cup all-purpose flour
- almond flour (1/2 cup)
- 2 tablespoons powdered baking soda
- a quarter teaspoon of salt
- a quarter cup of buttermilk
To make the icing
- 2 cups strawberries (without the stalks)
- a half-cup of thick cream
- 1 1/4 cup room temperature butter
- 2/3 cup powdered sugar 4 2/3 cup powdered sugar
- 1 teaspoon kosher salt
- vanilla extract (two tablespoons)
- Preheat the oven to 350 degrees Fahrenheit. Line three 8-inch cake pans with parchment paper and butter them.
- Mix the butter and sugar in a large mixing basin with a mixer until light and creamy, approximately 2 minutes. Combine the eggs, vanilla extract, and almond extract in a mixing bowl.
- Combine the flour, almond flour, baking powder, and salt in a separate basin. Mix in the flour and buttermilk alternately until everything comes together. Do not overmix the ingredients.
- Using a spatula, evenly distribute the batter across the cake pans. Bake for 30 minutes, or until the tops of the cakes are brown and a knife inserted into the middle of the cake comes out clean. Before icing, allow the cake to cool to room temperature.
- Place the strawberries in a small saucepan and cook over low heat for at least 25 minutes, until the mixture has reduced to 1/2 cup. Allow to cool to room temperature before serving.
- Whip the heavy cream until stiff whipped cream forms for the icing. Remove the ingredients from the mixing bowl and place them in a small bowl.
- Whip the butter till light and creamy, then add the strawberries and powdered sugar in alternating batches until well incorporated. Fold in the whipped cream with care after adding the salt and vanilla essence.
- Make a very thin layer of icing over the whole cake before piping your flowers. Spread 1/2 cup buttercream over the top of the first layer of cake on a cake stand or plate, leaving the edges unfrosted. Carry on with the next layer of cake in the same manner. Place 1/3 cup buttercream on top of the third cake. 2/3 cup buttercream should now be used to frost the sides of the cake.
- Fill a piping bag with the remaining frosting and a big open star tip. Slowly pipe flowers onto the top and edges of the cake, spiraling outward from the center of the flower until the rose is approximately two inches in diameter. Small icing buds may be used to fill up any gaps between roses. Keep the cake refrigerated until ready to serve.
More strawberry sweets may be found at:
Strawberry Shortcake Cake in a Giant Pull Apart
Tea Cake with Strawberry Almonds
Pop-Tarts with Strawberry Nutella
Bakewell Tart with Strawberry and Rhubarb
The “strawberry almond cake (gluten free)” is a moist and delicious dessert that can be made in less than an hour. The recipe calls for ground almonds, strawberries, flour, sugar, baking powder, salt, vanilla extract and butter.
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