Mimi's Organic Eats » Cake & Cupcake Recipes » Strawberry Almond Cake

Strawberry Almond Cake

A light almond sponge cake is filled with strawberry compote and frosted with vanilla buttercream. This Strawberry Almond Cake has all the flavors of spring and it's topped with naturally colored pastel pink roses.

If you love strawberry cakes, be sure to check out my Strawberry Shortcake, Strawberry Whipped Cream Cake, or my Chocolate Strawberry Sheet Cake.

strawberry almond cake
strawberry almond cake

Why You'll Love This Recipe

Light & Sweet: This Strawberry Almond Cake was made developed on a day that was truly one of the best days I've had. It was a true celebration at the time, and this light and fluffy almond sponge cake was the perfect way to celebrate. I fill it with a homemade strawberry compote, and finish it with roses on top for naturally pastel pink cake.

Naturally Pink: I use the juice from the filling to naturally color the frosting pink and top it with some classic buttercream roses. That makes this for a naturally pink cake without artificial colors.

Celebration Cake: This is a beautiful, yet simple cake that is perfect for any celebration! Baby showers, birthdays, or just because. You will love this naturally pastel pink cake.

strawberry almond cake

Ingredients

La Tourangelle Organic Canola Oil

Frontier Co-Op Organic Almond Extract

Three Trees Organic Vanilla Bean Almond Milk

Organic Valley Large Eggs

Wholesome Organic Cane Sugar

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Strawberries (fresh or frozen works for this recipe!)

Florida Crystals Organic Powdered Sugar

Organic Valley Salted Butter

Simply Organic Vanilla Extract

strawberry almond cake

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Small Pot

Piping Bags

Ateco Tip #804

Ateco Tip #846

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strawberry almond cake

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.

Step 2

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 390 grams each.

Step 3

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. (If you're baking at high altitude make sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the compote: While the cakes are cooling, 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 eyeball 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.

Step 5

Remove the cakes from the cake pans and start the frosting.

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 (or no tip at all!), put frosting into the bag.

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.

Step 6

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.

strawberry almond cake
strawberry almond cake

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strawberry almond cake

Baker's Tips

  • I use canola oil in this cake because it has a neutral flavor. Feel free to substitute it for sunflower oil or extra virgin olive oil if you prefer.
  • If you want to use a different berry, you can switch it up! This would be delicious with raspberries, blackberries, mulberries, or blueberries.
  • If you're new to cake baking, check out my post How to Crumb Coat a Cake for a step by step tutorial. I also have a video below for this specific recipe, so be sure to watch.
  • Make sure your butter is soft before starting the frosting. I prefer to leave it out on the counter and let it come to room temperature naturally for the best results.
  • Make sure to store this cake in an airtight container in the fridge if you have leftovers.
strawberry almond cake

FAQ's

Can I make this cake easier?

Haha, great question! This cake is special because the cake itself is really easy, it's basically a dump cake where you just mix all ingredients together. I love oil cakes for that reason! But, the compote takes some time. If you want to skip the compote, you can just fill it with strawberry jam! That is basically what we make here. And then to get the pastel pink roses on top, you can use the Suncore Foods Organic Pink Dye (just a pinch!). It will still taste delicious, and it will make this cake easier and faster.

Can I use another kind of oil?

Yes, if you want to use sunflower oil or olive oil you can! I haven't tested this with coconut oil, but it would probably work – but you need to be sure it's melted. And if using coconut oil, you do have to make sure that your eggs and milk are room temperature, otherwise, they will solidify the coconut oil if they are cold when you mix it together, and that won't be good!

Can I use another kind of fruit besides strawberries?

Yes! If you want to use raspberries, blueberries, or blackberries, those would all be delicious. And they would pair really well with this light and fluffy almond sponge cake.

How should I store this Strawberry Almond Cake?

This should be stored in the fridge because of the strawberry compote. But, remember it should still be stored in an airtight container or a cake dome, since it's a cake though. You want it to stay moist and fluffy! You can use tupperware or put your cake dome in the fridge.

strawberry almond cake

Craving More?

strawberry almond cake

Strawberry Almond Cake

Mimi Council
This simple almond sponge cake is filled with a strawberry compote and vanilla buttercream. The top of the cake is decorated with roses for a naturally pastel pink cake.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Makes 8 servings
Calories 828 kcal

Ingredients
 
 

Batter

Strawberry Compote

  • 142 grams strawberries (chopped)
  • 71 grams cane sugar
  • ¼ cup water

Frosting

Instructions
 

  • 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 to 35 minutes or until a toothpick 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 eyeball 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. 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.

Video

Notes

Tip — If you are new to cake baking, check out my post How to Crumb Coat a Cake for step by step tutorial with photos.
Gluten Free — Replace the cake flour with 243 grams (1 ½ cups plus 1 tablespoon) gluten free flour blend.
High Altitude — Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 828kcalCarbohydrates: 117gProtein: 5gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 102mgSodium: 419mgPotassium: 84mgFiber: 1gSugar: 94gVitamin A: 768IUVitamin C: 10mgCalcium: 70mgIron: 1mg
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