Strawberry Almond Cake
From grocery to gorgeous, this edible centerpiece will be the star of the holidays.
Total cook time
- 1 box Open Nature® Yellow Cake & Cupcake Mix Gluten Free
- 1 box Open Nature® Vanilla Buttercream Frosting Mix
- 2/3 cup milk plus 3 tablespoons
- 1 cup butter, softened
- 3 large eggs
- 1 tablespoon O Organics® Vanilla Bean
- 1 tablespoon Signature Select® Pure Almond Extract
- 1 pound strawberries
- 12 ounces raspberries
Preheat oven to 350 degrees and grease cake pans.
Prepare cake according to the directions on the box. Then add 1 tablespoon of O Organics® Vanilla Bean and 1 tablespoon Signature Select® Pure Almond Extract for a rich, delicious layered taste.
Once mixed in, fold in 1/2 cup of fresh sliced strawberries for a pop of holiday color.
Pour into greased cake pans, then bake according to directions.
While baking, whip up Open Nature® Buttercream Frosting for the finishing touch.
Once your cake layers have cooled, layer them on top of a cake stand or plate with icing. Garnish with remaining strawberries and raspberries.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.