Almond Strawberry Cake

A tall, impressive dessert layered with almond cake, strawberry compote and strawberry buttercream.

I made this almond cake twice. In my mind I envisaged the cake being this light textured pink tinted cake with white buttercream. First it was the texture of the cake. It was quite dense which in self is not bad thing if you like dense cakes. But I wanted a fluffy cake. Then I noticed when I was editing the pictures of the cake that buttercream wasn’t white. Usually when I make buttercream I get a creamish colour but this time it was more yellow. Obviously that is because of the buter which is yellow. At that point I stopped editing the pictures.

Back to the kitchen it was.

Like with most of my cake recipes, I began by beating sugar and eggs until fluffy. This incoprates air bubbles so the cake will rise and be light in texture.

Next I made my cake flour subsitute by sifting together plain flour and corn flour. Cake flour contains less protein than plain flour which produces a lighter cake. We don’t have cake flour in the UK so I always make mine. Please read the notes for an easy way to make cake flour substitute.

Finally the magical ingredient that adds more lightness of the cake, whipped eggs whites. Using just egg whites amd not the yolk creates an even lighter cake.

The result is a light moist almond cake, just what I wanted.

Now for the buttercream, I wanted something fruity . To fresh strawberries, I added lemon juice, sugar and corn flour. Half the strawberry compote was used as a filling for the cake and then the rest was added to the vanilla buttercream to create a strawberry buttercream. I would recommend making a stiff buttercream and then adding the compote to it. The buttercream is full of strawberry flavour.

What you have folks is a soft moist almond cake filled with strawberry compote and frosted with strawberry buttercream.

Click here for the strawberry buttercream recipe.

Almond Strawberry Cake

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• Author: ChiChi Dodoo
• Total Time: 90 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

Layers of almond cake, strawberry compote, and luscious buttercream create a stunning dessert. Perfect for a special occasion or a delightful weekend treat.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) unsalted butter
• 1 cups (237 g) caster sugar
• 2 teaspoons almond extract
• 1 cups (340 g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cups (240 ml) milk
• 5 large egg whites
• 8 oz (200 g) strawberries
• 4 oz (100 g) sugar
• 1 lemon juiced
• 1/4 cups (60 ml) water
• 3 teaspoons cornflour
• Extra strawberries to decorate

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Instructions

1. Preheat oven to 320°F (160°C). Grease and line the bottoms of three 6-inch round cake tins with parchment paper.
2. In a stand mixer, beat butter, sugar, and almond extract until light and fluffy (about 6 minutes).
3. Sift together flour, salt, and baking powder; set aside.
4. Beat egg whites until stiff; set aside.
5. With the mixer on low, alternately add the flour mixture and milk, beginning and ending with the flour mixture.
6. Gently fold in the egg whites; do not overmix.
7. Divide batter evenly among the cake tins.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the tins on wire racks for 10 minutes, then invert onto the racks, remove parchment paper, and cool completely.
10. Wrap cakes in plastic wrap and chill in the refrigerator for 1–3 hours.
11. For the Strawberry Compote:
12. Place strawberries and sugar in a saucepan and stir to coat.
13. Cook over high heat, stirring occasionally, for about 5 minutes.
14. Stir in lemon juice.
15. In a bowl, whisk together water and cornstarch. Add to the strawberries a little at a time, whisking frequently, until the sauce has thickened.
16. Remove from heat and let cool to room temperature. Chill in the refrigerator.
17. Strawberry Buttercream:
18. In a stand mixer, beat butter and vegetable shortening until light and creamy (about 5 minutes).
19. Add icing sugar one cup at a time, beating well until combined. As the frosting thickens, add the strawberry compote and cream, then beat until light and fluffy.
20. Add vanilla extract and pink gel color, and beat until evenly incorporated.
21. Assembly:
22. Place the first cake layer on an 8-inch cake board, flat side down.
23. Fit a ½-inch round nozzle into a piping bag and fill with strawberry buttercream.
24. Pipe a dam of buttercream around the cake. Fill the dam with strawberry compote and spread carefully.
25. Pipe buttercream over the compote.
26. Repeat with the remaining cake layers.
27. Wrap the cake in plastic wrap and chill for 1–3 hours.
28. Remove the cake from the refrigerator. Spread a thin layer of buttercream on the sides and top.
29. Chill the crumb-coated cake for 30 minutes until the buttercream is firm.
30. Once chilled, cover the cake evenly with buttercream, and smooth the edges.
31. Transfer some buttercream to a piping bag fitted with a large open star tip. Pipe swirls around the top edge.
32. Top the swirls with chocolate-dipped strawberries.

Notes

• To ensure even baking, use three 6-inch cake pans of the same depth and material.
• For a richer flavor, toast the almond extract briefly in a small pan over low heat before adding to the batter.
• Leftover cake can be stored, well-wrapped, in the refrigerator for up to 3 days and frozen for up to 2 months.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 50
• Sodium: 100
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 50
• Fiber: 2
• Protein: 4
• Cholesterol: 50

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