Layers of delicious almond and strawberry this Strawberry Almond Layer Cake is the perfect mix of flavors that will be your favorite cake of the summer!
Pre-heat oven to 350 degrees and spray and line 2 8" round cake pans with cooking spray and parchment paper.
Mix together milk, egg whites and extracts in bowl until blended well, set aside.
Mix cake flour, sugar, baking powder, and salt in a large bowl and mix together with hand mixer.
Add butter and continue beating until combined.
Add in your milk mixture and beat until blended.
Pour batter evenly between two cake pans.
Bake for 30 minutes for until center is set and springs back when touched.
Remove from oven to cool.
Almond Buttercream:
In large bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your extract and continue to mix.
Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency. Set aside.
Strawberry Buttercream:
In small sauce pan add your diced strawberries, sugar and water and bring to a gentle boil and then reduce heat and simmer for about 15 minutes stirring often to break up strawberries until it's reduced to a jam like state.
Remove from stove and pour into a small bowl and let cool to room temp (I stuck mine in freezer).
Once cooled in large bowl mix together your butter and shortening until smooth, add in your strawberry mixture and blend.
Add in your extract and powdered sugar 1 cup at a time until your reach desired consistency.
Add milk if it get's too thick.
To Assemble:
On a turn table or cake stand layer one of your 8" cakes.
Spread half of your almond buttercream over the top util about 1/2" from edge.
Sprinkle with diced strawberries.
Add the remaining almond buttercream and gently spread over the strawberries.
Top with the other 8" cake.
Frost cake with your strawberry buttercream and design as desired.