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A pink frosted cake topped with buttercream swirls an a strawberry slice on each swirl

Strawberry Almond Cake (Dairy-Free)

  • Author: Katie Stymiest
  • Total Time: 2 Hours 25 Minutes
  • Yield: 10 Slices 1x
  • Diet: Low Lactose


Fluffy soft layers of dairy-free almond cake covered in a fresh strawberry buttercream whipped to perfection. This cake is fabulous for a spring or summer celebration.



Almond Cake

  • ¾ cup dairy-free milk, divided & room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature *can substitute liquid egg replacer for vegan
  • 1 teaspoon almond extract
  • 2 cups cake flour, sifted *can sub 1:1 gluten-free baking blend
  • 1 ½ cups granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Strawberry Filling

  • 3 cups diced strawberries, fresh or frozen
  • ¾ cup water
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice

Strawberry Almond Buttercream

  • 2 cups dairy-free salted butter, room temperature
  • 6 cups icing sugar
  • 1 teaspoon almond extract
  • 1 teaspoon fine sea salt
  • 1 cup strawberry filling

Cake Decor

  • Almonds, chopped
  • Strawberry slices


Almond Cake

  1. Preheat the oven to 350ºF degrees and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.
  3. In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, and almond extract. Set aside.
  4. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  5. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  6. Slowly pour in the milk and oil mixture and mix on medium for 2 minutes.
  7. Slowly pour the milk, egg, and extract mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  8. Divide the cake batter into the three prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Strawberry Filling

  1. In a medium pot over medium heat, combine all the ingredients and stir with a spatula until combined.
  2. Bring to a boil and allow the mixture to thicken. This should take approximately 5-10 minutes. Once thickened remove from the heat.
  3. Pour the strawberry filling into a shallow container and cover the surface gently with plastic wrap and allow to fully cool.

Strawberry Almond Buttercream

  1. In the bowl of a stand mixer with the paddle attachment, cream the butter on high for 10 minutes until light and fluffy.
  2. Add in the icing sugar, almond extract, and salt and mix on low until fully combined.
  3. Add in 1 cup of fully cooled strawberry filling and mix on low until combined.
  4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape down the sides of the bowl when necessary.

Cake Assembly

  1. Place one leveled layer of almond cake on a plate, cake board, and/or cake turntable with a small dollop of buttercream.
  2. Top with approximately 1 ½ cups of strawberry almond buttercream and spread evenly. Repeat this step with the remaining layers.
  3. Cover the cake with a thin layer of buttercream and refrigerate for 20 minutes.
  4. Apply a final coat of buttercream around the entire cake. Smooth the sides and scrape off excess buttercream from the top edge.
  5. Decorate as you please. I finished the cake off with buttercream swirls using a Wilton 1M piping tip, chopped almonds, and a strawberry slice on top of each swirl. Enjoy!
  • Prep Time: 2 Hours
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 786
  • Sugar: 42 Grams
  • Sodium: 524 Miligrams
  • Fat: 58 Grams
  • Saturated Fat: 29 Grams
  • Unsaturated Fat: 24 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 65 Grams
  • Fiber: 1 Gram
  • Protein: 4 Grams
  • Cholesterol: 118 Miligrams

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