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1
For the cake:
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2
Place butter in the bowl of a stand mixer. Cream butter for about 2 minutes until it is white in appearance. Add sugar to the butter and beat until fluffy.
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3
In a small bowl, combine flour, salt and baking powder. Set aside. In another bowl, combine milk and almond extract. Add flour mixture to the butter/sugar mixture alternately with the milk and almond extract.
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4
Beat the egg whites until they are stiff and form peaks. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not over-mix at this point. If you do, your cake will become more dense.
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5
Grease and flour 9x11 cake pan. Pour the cake batter into the pan. Bake cake at 350u00b0F for 27-30 minutes or until the top bounces back when you touch it.
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6
Allow the cake to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely. Transfer to freezer before cutting.
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7
For the frosting:
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8
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
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9
With a handheld or stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, cream, and extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners' sugar if frosting is too thin or 1 more tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
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10
Slice almond cake into three layers, frosting each.
