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
- Preheat oven to 350°F. Butter three 8″ cake pans and line with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.