I absolutely love this easy, light, and fresh Chocolate Strawberry Almond Glaze Cake! Right out of college and in my first apartment, I learned how to make this simple and delicious cake (and it’s still one of the best). Perfect for anytime of year and a party favorite. I love to add a little extra glaze and switch up the fruit every now and then. The almond glaze is amazing so make extra!
Baking Tips: I used a devil’s food cake box mix to save on time, and I just jazzed it up with a few semi-homemade tweaks. For this recipe, I swapped out the oil for butter, water for milk, and added a little extra vanilla extract. The result was a super moist, higher rising, fluffier, and ever-so-slightly yummy nuttier flavored chocolate cake. Make sure to cool your cake before assembling. Once you pile on all the delicious fruit and drizzle the glaze, serve immediately.
To make ahead add extra glaze or a bit of chocolate frosting between the fruit and the cake, otherwise placing the fruit directly on the cake will produce soggy layers if allowed to sit. Chill until ready to serve.
Chocolate Strawberry Almond Glaze Cake
- 1 box Classic Devil's Food Cake Mix
- 3 large eggs
- 1 cup milk
- 1/3 cup melted unsalted butter
- 1 1/2 teaspoon vanilla extract
- 4 cups fresh strawberries , sliced
- 1 tablespoon sugar
- 1 1/2 cup powdered (confectioners) sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon almond extract
- 1/2 cup toasted slivered almonds
In a large mixing bowl combine the cake mix, eggs, milk, butter, and vanilla. Mix well using an electric mixer on low speed for 45 seconds, then beat at medium speed for 2 minutes.
Coat two 9 inch round cake pans with nonstick flour cooking spray. Divide the batter equally between the two pans. Tapping pans on the counter to release any air bubbles trapped in the batter. Bake at 350º degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack, remove from pans; allowing cakes to cool completely before assembling.
In a separate bowl, clean and slice strawberries. Add sugar; mix well. Allow strawberries and sugar to blend together; strain strawberries separating them from any juices that have formed. You don’t want the strawberry juices to make your cake soggy.
In a separate bowl prepare the glaze. Mix confectioners sugar, milk, and almond extract; whisk briskly until it becomes smooth and glassy.
Place one cake layer inverted (upside down) on a cake stand or plate. Spread a bit of glaze, then half of the sweetened and strained strawberry filling over the cake (make sure to strain them before adding to the cake, the juices can make your cake soggy); bringing it to the edge. Take the glaze and drizzle it over the filling; allowing it to drip over the sides.
Take the second layer of cake and place it right side up over the filling. Top the cake with the remaining sweetened and strained strawberries (make sure to strain them before adding to the cake, the juices can make your cake soggy); drizzle the rest of the glaze over the cake, making sure it drips down the sides. Lightly sprinkle slivered toasted almonds over the top. Serve immediately.
Make ahead tip: placing the fruit directly on the cake will produce soggy layers if allowed to sit. Add extra glaze or a bit of chocolate frosting between the fruit and the cake. Chill until ready to serve.