Strawberry Almond Layered Cake with Almond Buttercream

 Alright peoples. This is THE surprise. In'it purty? I think so too. I've gotten better at making layered cakes so I feel more confident baking one… There's WAY a lot of good recipes out there and ideas that I'm so excited to try out!

THIS cake is amazing. Pretty, delicious, {pretty delicious.} moist, and fluffy. My mom said it tasted like her grandma's cake! Which is an awesome comment from what I hear. AAAANNNNDDDDDDDD! the best part? It's tinted pink. I'm sure you ALL know I'm obsessed with the color pink. Have you seen the new design? ha. It smells pretty dang delicious too. {the cake not the design} When it was baking in the oven, my house smelled like what I imagine Strawberry Shortcake's cute little strawberry house would smell like. YUM.

Since being in Africa, we've had trouble finding fresh berries. Part of it could be that we're actually in WINTER here {although it's totally getting Africanly hot now. YUCK}, so they're technically not in season. I'm REALLY hoping that when summer rolls around, there will be a better selection of berry-liciousness gracing the shelves. The strawberries at the store of gotten cheaper, bigger, and better lately. So when we were grocery shopping, I grabbed a container having nothing specific in mind.

I told you all last weekend, when we reached 300 followers {YEAH!}, I would umm… reward you I guess? I had a cake in mind. So it was no doubt I would man up and brave the layered cake this week. My mom said we had company coming today, so I would have someone to EAT it all up. WIN!

Today's been one of those days… One of those days where I didn't get dressed, shower, brush my teeth, ya da ya da ya da, until like 2:00. If company wasn't coming over, I probably wouldn't at all. Gross, I know. Forgive me! We're friends right? 

Good. Then go run to your kitchen. Make this. And thank me later. 

Strawberry Almond Layered Cake with Almond Buttercream 

Strawberry Almond Cake


1 cup {2 sticks} butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
3 large egg yolks
1 1/2 tsp. almond extract
1 cup low-fat strawberry yogurt
2 c. fresh strawberries, washed, hulled, and chopped

Almond Buttercream

1/2 c. butter, softened
6 c. powdered sugar
1/2 c. milk
1 tsp. almond extract
a drop of red food coloring {optional}

Preheat oven to 350ºF. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time and add in the almond extract. Mix in the strawberry yogurt until smooth. Add the flour, baking powder, baking soda, and salt. Stir until combined.Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Prepare the frosting by mixing all of the ingredients together until smooth. Add more powdered sugar or milk as needed. Spread around the frosting on the first layer of cake. Repeat the same process with the next layer.

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