Almond Strawberry Cake with Strawberry Buttercream on a cake stand

What inspired this strawberry cake recipe

Hi, everyone! Sarah isn’t here. Instead, it’s me, Rebecca! A.K.A. Rebe, A.K.A. her younger sister. Today, July 28th, is Sarah’s birthday. So in celebration of her, I decided to do a guest post and give Sarah a day off. Sarah is my best friend and my kitchen companion (she’s the baker, I’m the cook), so she deserves a very special dessert — an almond-flavored strawberry cake with strawberry buttercream roses.

So last September for my birthday, Sarah gave me the best gift ever. I was at my college apartment upstairs in my friend’s room when I heard someone say, “Hey Becca, can you come downstairs?” I walked down the stairs to find Sarah standing in my living room, having flown all the way from Michigan to upstate New York. It was my last year at school, and she hadn’t yet visited me there.

But there she was! She had coordinated the weekend with my housemate, made dinner plans, and gotten my friend to record a video of the surprise greeting. I started crying the happiest tears of my life. We had the best weekend. We went to the farmers market, ate cider donuts, and walked around campus. On Saturday, she accompanied me throughout my night of 21st birthday galavanting, taking videos of me that I will forever cherish.

slice of Almond Strawberry Cake with Strawberry Buttercream

Since we’re living together, I can’t surprise her with a visit, but I think this almond strawberry cake might be at least 20% as good as that weekend. It’s really the perfect dessert to celebrate the lovely lady in your life, whether that be your sister, mom, girlfriend, etc. Its nutty center is moist and light, and it was a total breeze to whip up. The fruity, summery frosting is a perfect complement to the almond cake.

And how seasonally appropriate are those roses? They were so fun — and remarkably easy — to pipe onto the cake. (Do I sound like Sarah yet!? Lol.)

I’ve marveled at Broma’s growth over the past year since Sarah decided to be a full-time blogger. She has channeled her talents — photography, baking, communications, outreach — to create a stunning blog that I’m so proud to tell my friends and coworkers about. This strawberry cake is sweet, complex, and beautiful, just like my sister. I hope you all enjoy it, and all of the other wonderful things that Sarah makes on Broma Bakery.

Almond Strawberry Cake with Strawberry Buttercream

Tips on making this almond strawberry cake

Really whisk the butter and sugar — For the fluffiest strawberry layer cake, you need to really whip the butter and sugar well. You’re looking for the butter to become fluffy and light in color — this will take a solid 2 to 3 minutes. It’s easy if you’re using a stand mixer, but it’ll require some patience if you’re doing everything by hand.

Use almond flour, NOT almond meal — Almond flour is slightly different from almond meal. Almond flour has been processed a little more and doesn’t have any almond skins in it. This makes it better for baked goods and won’t weigh down the almond cake layers as much.

Use fresh strawberries — For the best flavor, you should use fresh, in-season strawberries to the strawberry buttercream. The buttercream is the star of the show here, so buy the best ingredients you can for it!

Do a crumb coat first — Before you pipe on the strawberry buttercream roses, you need to first spread a thin layer of frosting all over the cake. This is called a crumb coat, and it’ll make it easier to pipe on the buttercream roses and will make your strawberry cake look a little more polished.

serving a slice of Almond Strawberry Cake with Strawberry Buttercream

HAPPY BIRTHDAY to Sarah!

Print

Strawberry Almond Birthday Cake

  • Author: Sarah Fennel
Scale

Ingredients

For the cake

  • 3/4 cup butter, room temperature
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 3/4 cup AP flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk

For the frosting

  • 2 cups strawberries, stems removed
  • 1/2 cup heavy whipping cream
  • 1 1/4 cups butter, room temperature
  • 4 2/3 cup powdered sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F. Butter three 8″ cake pans and line with parchment paper.
  2. In a large bowl using a whisk, mix the butter and sugar util light and fluffy, about 2 minutes. Add in eggs, vanilla extract, and almond extract, mixing until combined.
  3. In a separate bowl, combine the flour, almond flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not overmix.
  4. Divide batter among cake pans evenly. Bake for 30 minutes, until the tops of the cakes are golden and a knife comes out clean when inserted into the center of the cake. Allow to cool to room temperature before frosting.
  5. While the cakes are baking, place the strawberries in a small saucepan and heat over low heat for at least 25 minutes, until the mixture reduces to 1/2 cup. Allow to cool to room temperature.
  6. To make the frosting, whip the heavy cream until it forms a stiff whipped cream. Remove from mixing bowl and set aside in a small bowl.
  7. Whip the butter until light and fluffy, then alternate adding in the strawberries and the powdered sugar until fully combined. Add in the salt and vanilla extract, then carefully fold in the whipped cream.
  8. Before piping your roses, you will make a very thin layer of frosting over your entire cake. Place the first layer of cake on a cake stand or plate, and spread 1/2 cup buttercream on the top of the cake, leaving the sides unfrosted. Repeat with the next later of cake. For the third cake, top with 1/3 cup buttercream. Now frost the sides of the cake with 2/3 cup buttercream.
  9. Fill the rest of the frosting into a piping bag fitted with a large open star tip. Slowly pipe roses onto the top and sides of the cake, beginning in the middle of the flower and spiraling outward until the rose is about two inches in diameter. Fill in any gaps between roses with small buds of frosting. Cake should be kept in fridge until ready to serve.

More strawberry desserts from Broma Bakery:

Giant Pull Apart Strawberry Shortcake Cake

Strawberry Almond Tea Cake

Strawberry Nutella Pop-Tarts

Strawberry Rhubarb Bakewell Tart

39 comments

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Mary Ann | the beach house kitchen
Reply

Ok, first of all Rebe this cake is GORGEOUS!!! And the story! Love it! How sweet it is how you and Sarah are so close! I love how Sarah surprised you on your 21st! I love visiting Broma and seeing all Sarah’s wonderful creations and reading the stoires that go along with them! And Sarah I hope you have a wonderful birthday! Congrats on all your success with Broma and enjoy your day today!

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Rebecca The Sister
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Thanks so much, Mary Ann! She’s a great sister to have around 🙂

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Liz @ Floating Kitchen
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Yay yay! Happy Birthday to my blogging friend and “in real life” friend Sarah! Woot woot! Rebe – love this post and love the great relationship that you and Sarah have. You are lucky to have each other. You BOTH need to come and visit me at the beach/pool before summer is over. Let’s make a day of it! XOXO

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Rebecca The Sister
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Thanks, Liz! I’d be so down for that. I’ll consult with Sarah…

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Joanne
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Aww such a sweet post and happy birthday to Sarah!! Love all this sisterly love, and the cake is beyond gorgeous!

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Rebecca The Sister
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Thank you! She’s a special girl who deserves a special cake 🙂

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June @ How to Philosophize with Cake
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Yes happy birthday Sarah! What a sweet post, and a very sweet cake too–looks like the perfect birthday cake 🙂

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Rebecca The Sister
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It WAS the perfect birthday cake. Total hit at our house. Thank you!

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Jen @ Baked by an Introvert
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Happy Birthday, Sarah! This is such a sweet post! And the cake is worthy of birthday celebration. Your sister did well!

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Rebecca The Sister
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It’s a little hard to match up to a professional baker/blogger, but I’m glad you approve!

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Jocelyn (Grandbaby cakes)
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I can’t believe how sensational this cake is! I adore it!

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Rebecca The Sister
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Thank you so much! I wasn’t lying when I said it was simple to make. Hope you can give it a try sometime!

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Medha @ Whisk & Shout
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Happy birthday, Sarah! Your relationship sounds wonderful and it’s so exciting that you get to spend even more time together now! This cake is lovely and fluffy and that frosting is stunning!

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Rebecca The Sister
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Thanks, Medha! Yes, we are so happy to be together this summer, and even more excited to move in together and continue baking with and for each other 🙂

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Zainab
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Happy Birthday Sarah!! What a great post by Rebe (nice to meet you!). And this cake is gorgeous!! Beautiful desserts run in your family 🙂

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Rebecca The Sister
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Nice to meet you too, Zainab, and thanks for the compliments!

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Laura
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Happy B-day Sarah, I really enjoyed reading this post, so sweet and cake is just bliss

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Rebecca The Sister
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It was bliss to eat! Hope you can make it sometime!

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Carolyn Selheim-Miller | Boxes and Jars
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I think this is the most beautiful cake I have ever seen….now to find someone with an upcoming birthday!

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Rebecca The Sister
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Oh, gosh, that is too nice! It was seriously SO easy to make those roses. Even when you mess a flower up, you can just scrape it off the cake and try again. Definitely give it a try for the next birthday celebration!

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Kelly - Life Made Sweeter
Reply

Aaw happy happy birthday, Sarah! Love this cake and the post, Rebe! It’s gorgeous!

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Rebecca The Sister
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Thanks so much, Kelly. WE loved the cake too 🙂

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Beeta @ Mon Petit Four
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Happy happy birthday, Sarah! Rebe, you did a fantastic job with this cake….it looks absolutely gorgeous! I’m sure Sarah will love it. It was so sweet to read how close you two are and how she surprised you on your birthday last year. This cake is beautiful and such a lovely gift <3

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Rebecca The Sister
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Thanks so much, Beeta! That means a lot. I really loved making it and writing the guest post. Hopefully I’ll be back on Broma soon!

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Amanda @ Cookie Named Desire
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Happy birthday, Sarah!!!! And Rebecca, what an awesome gift to give your sister!! I have two younger sisters and we are not nearly as close as you guys are so it’s always so great to read about the bond you guys have. I know Sarah would love this cake. It’s gorgeous!

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Rebecca The Sister
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Thanks, Amanda. I am so grateful for the relationship Sarah and I have. It definitely inspired me to write this post 🙂

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Jennifer @ Seasons and Suppers
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Happy Birthday Sarah and perfect cake, Rebecca 🙂

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Rebecca The Sister
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Thanks so much, Jennifer!

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Beth @ bethcakes
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What a sweet post and a gorgeous cake! Love those flavors together. Happy belated!

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Rebecca The Sister
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We loved the flavors so much in our house! So summery 🙂

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Sam @ SugarSpunRun
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What a sweet post and a beautiful cake! Happy (belated) birthday, Sarah!!

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Rebecca The Sister
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Thank you, Sam!

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Lisa @ Healthy Nibbles & Bits
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This is such a beautiful cake, Rebecca! What a sweet way to celebrate your sister’s day. And happy birthday to Sarah!!

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Rebecca The Sister
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Thanks, Lisa! I had so much fun making it.

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Jessica @ Sweetest Menu
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This cake looks magical! What a good sister you are! Happy Birthday to Sarah! 🙂

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Rebecca The Sister
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It WAS magical. Thank you!

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Traci | Vanilla And Bean
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Happy birthday Sarah!! I hope your birthday week is fabulous! And Rebe, how sweet of you to make this decadent cake for your sis – nice work on the piping and the color is fabulous! I know this must taste amazingly delicious and I’m sure it didn’t last long at all! Sister memories are the best… so sweet that you two are together again! Will we be seeing more posts from you Rebe?

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MB@Bourbon and Brown Sugar
Reply

Oh my word, what a gorgeous cake!! What a delightful guest post 🙂 Happy Birthday!

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Akiko
Reply

Hi There, I just wanted to say that I made this cake for my Mum’s birthday and it was absolutely lovely. The flavours are just beautiful and it is so pretty. I’m so grateful that you shared this recipe, thank you!

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