Yield: 16 servings

Strawberry Almond Cake

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes

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!


For the cake layers:

  • 5 egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened
  • 1 Tbsp almond extract
  • 1 ¾ cup granulated sugar
  • 2 ½ cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt

For the Frosting and filling:

  • 1 ½ cups unsalted butter
  • 5 cups powdered sugar
  • 2 Tbsp milk
  • 2 tsp almond extract
  • 1 cup fresh strawberries, diced
  • 1 oz package freeze dried strawberries, crushed to a fine crumb
  • 1 ½ cup Fisher Nuts sliced almonds, divided


  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 ¼ 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 ¼ 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 654Total Fat: 36gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 69mgSodium: 243mgCarbohydrates: 79gFiber: 2gSugar: 58gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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