Test Kitchen # 56 ~ Strawberry Almond Cake

Last week Sarah pulled the, “Mom, it’s the last field trip I will ever take…you have to come” card so on Friday, despite overwhelming work yet to be done, including getting her graduation announcements in the mail, I went strawberry picking with the 12th graders and K5ers. (I love how the school matches up the younger kids with the older kids for certain field trips. It really does foster the sense of community. On Thursday I went to the zoo with Claire’s class (1st grade) and the 9th graders.)

fresh strawberries on the vine fruit red ripe delicious

The weather was perfect with just enough cloud cover to keep the temps down and a steady breeze. And the strawberries were so delicious! Did I mention that you can eat while you pick? Yum-o.

We had friends over Friday night and enjoyed homemade strawberry shortcake. It was pretty tasty. But on Sunday I wanted to do something special since it was Mother’s Day so I adapted Rob’s favorite dessert to accommodate the fresh red goodness and the strawberry almond cake was born.

What you’ll need:
yellow cake mix
3 eggs
1 cup of butter, melted
1 cup of milk
1 1/2 TBS almond extract
What you’ll do:
Mix everything together and pour into 2 well greased cake pans.
Bake at 350 degrees for 20 to 25 minutes
Allow to cool in the pans for 15 minutes and then flip them out on a cooling rack.
Completely cool before icing. 
What you’ll need for the icing:
2 8oz packages of cream cheese
1/2 stick of butter
1 16 oz box of confectioner’s sugar
1 TBS almond extract
milk to reach desired consistency
What you’ll do:
Cream together the cream cheese and butter until smooth.
Add in half of the confectioner’s sugar and a little milk and beat until smooth.
Mix in the remaining confectioner’s sugar again adding enough milk to reach the desired consistency (I like my icing thick and robust)
Stir in almond extract

Once you’ve done the above put a generous amount of icing on the bottom layer.

Sprinkle sliced strawberries and then add the top layer of cake.

Repeat with the icing and sliced strawberries.

Let the cake chill in the refrigerator for a few hours for a truly scrumptious dessert.

Tuesday’s Table

5 thoughts on “Test Kitchen # 56 ~ Strawberry Almond Cake

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