This is an old recipe, but a goodie! I shared this recipe a long time ago, back when I owned a small bake shop that I spent almost every waking moment at. While that is neither here no there right now, and I’ll get to that soon, I promise. I did get a nice message on Instagram asking for this cake recipe.
Nothing makes me happier than providing recipes and desserts that you love so much that you want to share them with your friends and family. And this recipe for Strawberry Almond Cake was one that I had shared before, and it got lost in the transition and shuffle of selling my bake shop.
But, this Strawberry Almond Cake was made on a day that was truly one of the best days. And these photos of me can pretty much explain exactly how I was feeling that day. It was a great day. And, this is a great cake. This Strawberry Almond Cake is a fluffy almond cake with a strawberry filling. I use the juice from the filling to naturally color the frosting pink, and top it with some classic buttercream roses. Make this cake for anytime you want to feel like I felt in these photos below. That’s all.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Strawberry Almond CakeDifficulty: Intermediate
This simple almond sponge cake is filled with a strawberry compote and vanilla buttercream. The top of the cake is decorated with a naturally pink roses.
1/2 cup organic canola oil
1/2 cup organic almond milk
2 organic large eggs
226 grams (1 cup) organic cane sugar
1 teaspoon organic almond extract
243 grams (1 cup plus 3/4 scant cup) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
- Strawberry Compote
5 ounces organic strawberries, chopped
71 grams (1/4 cup plus 1 tablespoon) organic cane sugar
1/4 cup water
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 teaspoon organic vanilla extract
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, sugar, almond milk and almond flavor. Mix on low until combined. Add the eggs and mix on low until combined.
- Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Mix on low until you have a smooth cake batter, scraping the sides of the bowl as necessary. Pour batter evenly into the prepared pans, about 375 grams each.
- Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the compote: In a small pot, add the strawberries, sugar and water. Put over medium heat until all the sugar has dissolved, then turn the heat to low and simmer until the mixture has reduced by half. Remove from heat.
- Measure out 1 tablespoon of the syrup from the compote and put into a bowl. This is basically almost all the juice, so you can just eye ball it too. You can let the compote sit out or put in the fridge to cool, but it should be at least room temperature before putting the cake together.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape the sides of bowl and mix on high again.
- Using a piping bag with no tip or with Ateco tip #804, add frosting into the bag.
- To assemble the cake: Remove the cakes from the cake pans. On a cake stand or spinner, place the first cake layer. Spread a small amount of frosting on top of the cake, but not as much as if you were going to fill the layer with frosting, just a thin layer.
- Next, go around the cake edge with the piping bag to create a boarder of frosting. Add the compote into the center of the frosting boarder. The frosting boarder holds in the strawberry filling. Top with the second layer of cake.
- Crumb coat the cake (find tutorial here). Then frost the cake smooth.
- Add the remaining frosting to the bowl with the strawberry syrup and stir to combine completely.
- Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake. If you are using this decorating tip, all you have to do to create a rose is start in the center and in a spiral motion go around the middle where you started to create a rose. It’s almost two full times around, working your way from the inside out. But, you can make the roses as big or as small as you want by simply going around the spiral more times.
- Store in a cake dome in the fridge for up to 3 days.
- Gluten Free – Replace the cake flour with 243 grams (1 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Victoria Sponge Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!