Strawberry Almond Cake
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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.
This Strawberry Almond Cake was made 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 jam, and finish it with roses on top for naturally pastel pink cake.
This organic cake has been a reader favorite on my site for a while now! I love this simple pastel pink cake because its not only beautiful but its also light, sweet, and strikes the perfect balance of almond and strawberry. No matter if you are celebrating a birthday, baby shower, or just the weekend — this Strawberry Almond Cake will fit in for any occasion!
Why You'll Love This Recipe
Light & Sweet: This organic cake is light and sweet. I use almond milk along with almond extract in this sponge cake for a simple and sweet cake.
Naturally Pink: I use organic strawberry powder to naturally color the frosting pink and top it with some classic buttercream roses. That makes this for a naturally pastel pink cake without artificial colors!
Celebration Cake: This is a beautiful, yet simple organic cake that is perfect for any celebration! Baby showers, birthdays, or just because. You will love this naturally pastel pink cake.
Organic Cake: I use organic ingredients in this Strawberry Almond Cake, making it so much better than anything you'd buy at the store.
Ingredients
- Canola Oil: I use organic canola oil because its the most neutral oil. If you want to avoid seed oils, you can use avocado oil or extra virgin olive oil. I have not tested coconut oil.
- Almond Milk: I use Three Trees Organic Vanilla Bean Almond Milk, you can use your favorite. You can also use cow's milk if you don't have almond milk, but using almond milk will give this more almond flavor. I have tested this with a full fat coconut milk and it's not ideal as it results in a batter with more fat and it weighs down the cake.
- Cane Sugar: I use cane sugar in this organic cake for a natural sweetness.
- Eggs: Use large eggs.
- Almond Extract: I use organic almond extract to give this organic cake its almond flavor.
- Cake Flour: I use my homemade cake flour, but store bought also works. This is a lower protein content flour which creates a tender and delicate crumb, so don't use all purpose. Also, I have tested this cake with sprouted pastry flour and whole wheat pastry flour, both will work, but result in a darker color cake with a more hearty flavor and it also can be a little shorter.
- Baking Powder: Use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Powdered Sugar: I use organic powdered sugar for the frosting, just be sure its sifted so you have a smooth frosting with no lumps.
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure its softened for the frosting.
- Vanilla Extract: Use a high quality vanilla extract, like Simply Organic.
- Strawberry Jam: I use my homemade strawberry jam for the filling, but you can also use store bought, either works!
- Strawberry Powder: I use organic strawberry powder to color the top roses pink without artificial colors.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This batter is so easy, I just mix it up in a mixing bowl. But, you can also do this with your mixer too if you prefer.
- Whisk: If mixing the cake batter in a mixing bowl, you'll need a whisk.
- Spatula: You'll also need a spatula to fold in dry ingredients and also for the frosting.
- 6-inch Cake Pans: You'll need two 6-inch cake pans to bake this organic cake.
- Parchment Paper: I always use nontoxic parchment paper to ensure the cakes comes out of the pans easily.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer as well.
- Small Pot: You'll need a small pot to make the filling. If using store bought jam, you don't need this.
- Piping Bags: You'll need two piping bags for this organic cake.
- Decorating Tip: I use Ateco tip #846 to pipe the roses on top of the cake.
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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 a large mixing bowl, add the canola oil, sugar, almond milk, eggs, and almond flavor. Whisk together to combine the eggs.
Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Fold together with a spatula 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
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, vanilla extract, and almond milk as needed. 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.
Add a small amount of frosting into a piping bag with no tip.
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 strawberry jam 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 sides of the cake, no need to frost the top as you'll be adding roses on top!
Step 6
Add the strawberry powder into the bowl with the remaining frosting and stir to combine completely. If it seems dry, add a few drops of water until it's smooth and creamy.
Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake, starting around the edges of the cake and work your way in. Fill in any bare spots with dollops of frosting. To make a rose, simply 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. If you run out of frosting (as it sometimes happens) add more strawberry jam into the center of the 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 jam, feel free to do so! Raspberry and blueberry would also be a great option, and you can also find raspberry powder and blueberry powder for the roses easily.
- 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.
FAQ's
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!
Yes! Feel free to use blueberry or raspberry jam and also then use blueberry or raspberry powder for the top. Both would be delicious!
This should be stored in the fridge because of the strawberry jam. 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.
Craving More?
Strawberry Almond Cake
Equipment
Ingredients
Batter
- ½ cup canola oil
- ½ cup almond milk
- 2 large eggs
- 226 grams cane sugar
- 1 teaspoon almond extract
- 243 grams cake flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Filling
- ¼ cup strawberry jam
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 2 teaspoon vanilla extract
- 1 to 2 tablespoons almond milk
- 1 teaspoon strawberry powder
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In a large mixing bowl, add the canola oil, sugar, almond milk, eggs, and almond flavor. Whisk together to combine the eggs.
- Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Fold together with a spatula 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.
- 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).
- 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, vanilla extract, and almond milk as needed. 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.
- Add a small amount of frosting into a piping bag with no tip.
- 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 strawberry jam 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 sides of the cake, no need to frost the top as you'll be adding roses on top!
- Add the strawberry powder into the bowl with the remaining frosting and stir to combine completely. If it seems dry, add a few drops of water until it's smooth and creamy.
- Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake, starting around the edges of the cake and work your way in. Fill in any bare spots with dollops of frosting. To make a rose, simply 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. If you run out of frosting (as it sometimes happens) add more strawberry jam into the center of the cake!
- Store in a cake dome (or airtight container) in the fridge for up to 3 days.
Video
Notes
Nutrition
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This looks so good! What a great combination of flavors!
Thank you Suzanne!
Thanks for sharing! Does it keep long?
hi Vanessa! This will stay fresh in an airtight container in the fridge for up to 3 days. Enjoy!
This cake is SOOOOO good 😋
Absolutely delicious! This gluten-free strawberry almond cake is a total game-changer. Perfectly moist, just the right amount of sweetness, and the almond flavor pairs beautifully with the strawberries. You’d never guess it’s gluten-free — it tastes even better than traditional cakes. Five stars, no question!
Thank you so much Teresa!
Hi, are we able to substitute granulated sugar for coconut sugar?
Thanks in advance!
hi Michelle,
I don’t see a problem with this as coconut sugar acts very similar to cane sugar (but closer to brown sugar!). You’ll end up with a darker colored cake because the coconut sugar is much darker in color, and it will also have a richer flavor (more similar to brown sugar). But, I think it would be delicious! I would do a 1:1 substitute, so use 226 grams coconut sugar. Please let me know how it comes out if you try it! Happy baking!