Signature Almond Strawberry Brulée Cake
Ready To Eat
Freezer Friendly
Bittersweet’s most iconic cake: the Almond Strawberry Brulée, which has been the signature of the Chicago Lakeview institution since Judy Contino opened it in 1992 as the city’s first European-style pastry shop. Layers of from-scratch almond cake with vanilla bean pastry cream and fresh strawberries, finished with a caramelized brulée top that gives the cake its name and a texture no other bakery replicates. The cake that 30-year regulars request for every occasion; sophisticated, indulgent, and entirely Bittersweet.
This package serves 8-10 people and includes an Almond Strawberry Brulée Cake
- Each cake measures approx. 6" round x 4.5" tall
- Toppings arrive on the side.
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Refrigerate cake immediately upon receipt.
- For best flavor and texture, let your cake sit at room temperature for 2-3 hours before serving.
- Refrigerate any leftovers (there won’t be any)
- Cake can be stored in the refrigerator for up to 3 days, or kept frozen for up to 2 months.
To Serve
- Remove plastic wrap while cake is still frozen to ensure icing stays intact.
- If frozen, allow to thaw. Option to thaw in the refrigerator overnight.
- Cake is best enjoyed after coming to room temperature before serving.
- Enjoy!
- Almond Strawberry Brulée Cake – Almond Cake (Sugar, Flour, Soybean Oil, Canola Oil, Eggs, Milk, Baking Soda, Salt, Cornstarch, Almonds, Vanilla Extract), Creme Brulée Custard (Egg Yolks, Sugar, Sour Cream, Heavy Cream, Vanilla Bean Paste, Butter), Strawberry Preserves (Strawberries, Sugar, Corn Syrup, Pectin, Citric Acid), Italian Meringue Buttercream (Butter, Egg Whites, Sugar, Vanilla Extract, Rum)
Contains: Wheat, Egg, Milk, Soy, Almonds
Chicago’s Premier Pastry Shop
Chicago’s Premier Pastry Shop
Bittersweet Pastry Shop, the Chicago Lakeview institution behind European-trained celebration cakes and inventive pastries, has been setting the city's standard for upscale baked goods since 1992. Founded with a mission to bring the artistry of luxury wedding cakes into everyday life, the bakery draws on classic French and Austrian techniques while incorporating global flavors — every confection a balance of precision and imagination.
Now with a second location in Pilsen and led by owner Esther Griego alongside Top Chef alumnus Katsuji Tanabe, Bittersweet has earned more than three decades of loyalty from Chicagoans who know the difference — shipped nationwide on Goldbelly.
