Almond Strawberry Cake

Step 1: Start the almond cake layers

I start by preheating the oven to 350ºF and preparing three 8-inch cake pans. I usually grease the pans and line the bottoms with parchment circles because it guarantees the layers release cleanly. Almond cakes can be a little delicate while warm, so I like to remove any risk here.

In a bowl, I whisk together the flour, baking powder, baking soda, and salt. I don’t rush this step—I whisk for a good 20–30 seconds so everything is evenly distributed. That helps the cake rise evenly later.

In a large bowl, beat the butter for about a minute until smooth with a hand mixer. Then I add the sugar and beat for another two minutes until the mixture looks lighter and slightly fluffy.

Step 2: Add the oil and eggs

After that, I add the oil and mix for one more minute until it looks creamy and cohesive. This stage builds structure, so I wait until it actually looks aerated before moving on.

Next, I add the eggs one at a time, mixing between each addition. With the last egg, I add the vanilla and almond extract. I scrape the bowl well at this stage because butter tends to cling to the sides, and I want everything fully incorporated before adding dry ingredients.

Step 3: Add the almond flour

I mix in the almond flour just until combined.

Step 4: Add the dry ingredients

Then I alternate adding the buttermilk and the dry ingredients. I add half the buttermilk and mix briefly, then half the dry ingredients and mix for about 30 seconds.

Step 5: Continue Mixing

I repeat with the remaining buttermilk and then the remaining dry ingredients.

Step 6: Switch to a spatula

Once the last addition goes in, I switch to a spatula and fold gently until the batter looks smooth. I stop mixing as soon as the flour disappears because overmixing is what can make cakes dense or tough.

Step 7: Divide and bake

I divide the batter evenly between the pans and bake for 20–25 minutes. I start checking at 20 minutes. The cakes are done when the centers spring back lightly and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.

I let the cakes cool in the pans for about 5 minutes, then turn them out onto a rack to cool completely. I never frost them while warm because soft layers will slide once stacked.

Step 8: Strawberry filling

To make the filling, I combine chopped strawberries, sugar, lemon juice, and salt in a saucepan over medium heat.

Step 9: Cook and add the cornstarch slurry

I cook this for about 5–8 minutes, stirring occasionally, until the strawberries release their juices and soften. I’m looking for the fruit to break down and look jammy, not just warm.

In a small bowl, I whisk together the cornstarch and water until smooth, then pour that into the saucepan while stirring constantly. I keep cooking for another 2–4 minutes until the mixture thickens and begins bubbling. Once it bubbles, I let it cook for about 30–45 seconds more so the cornstarch fully activates. The finished filling should be glossy and thick enough to coat the back of a spoon.

Step 10: Let cool

I transfer it to a bowl, press plastic wrap directly onto the surface so it doesn’t form a skin, and let it cool before refrigerating. It needs to be completely cold before assembling the cake or it will melt the frosting layers. This can be made up to four days ahead.

Step 11: Prepare the almond syrup

For the syrup, I heat the sugar and water in a small saucepan over medium heat until it comes to a boil and the sugar dissolves. Then I remove it from the heat, stir in the almond extract, and let it cool completely. I only brush syrup onto cooled cake layers. Warm syrup on warm cake makes the layers too soft.

I don’t always use syrup, but I do love what it adds. It makes the cake extra moist and gives a subtle almond boost that blends into the flavor instead of sitting on top of it.

Step 12: Prepare the almond buttercream

I start by sifting the almond flour and powdered sugar together. If the almond flour looks coarse, I pulse it in a food processor with one cup of powdered sugar for about 30–60 seconds first, then sift it. This keeps the frosting smooth instead of gritty.

Step 13: Beat the butter and add sugar

In the mixer, I beat the butter for 3–4 minutes until it becomes pale and fluffy. This step is important because properly whipped butter gives you a lighter frosting without needing extra liquid.

I add the sugar mixture gradually on low speed so it doesn’t fly everywhere. I usually stop at five cups of powdered sugar and then decide if it needs more. Once incorporated, I increase the speed to medium and beat for about two minutes.

Then I add the almond and vanilla extracts and mix until combined. If the frosting feels too thick, I add cream one tablespoon at a time until it reaches a spreadable consistency.

Finally, I mix it on low speed for about five minutes using the paddle attachment. This removes air bubbles and gives the frosting a smoother finish, which makes it much easier to decorate the cake cleanly.

Step 14: Assemble the cake

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Step 15: Crumb coat

I spread a thin layer of frosting over the top and sides of the cake and smooth it with an offset spatula and scraper. Then I refrigerate the cake for about 30 minutes until that layer firms up. This is the crumb coat, and it locks crumbs in place so the final coat stays smooth.

While the cake chills, I keep the remaining frosting covered so it doesn’t crust.

Step 16: Final frosting and decoration

After chilling, I apply the final coat of frosting and smooth the top and sides again. I pipe decorations on top and finish with strawberries. For this cake I also added meringues and a candy melt drizzle because I like how simple decorations look against a soft buttercream finish.