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Full of fresh strawberries, this Strawberry Almond Buttermilk Cake is simple and quick to make yet has a fresh and surprisingly sophisticated flavor.
Spring is here, and I couldn’t be more ready for the change of the seasons and some warmer weather. When I’m baking, spring is all about fresh berries, particularly strawberries. There’s something about this sweet, delicious, red fruit that makes me think of warmer weather, flowers budding and longer days. This Strawberry Almond Buttermilk Cake is all about fresh, delicious, red strawberries. You’ll taste spring in every bite!
This cake is so easy to make, and it’s my new go-to for spring gatherings like a Mother’s Day brunch or a baby shower. The hint of almond complements the fresh strawberries’ flavor, making this simple cake step-up its game with a surprisingly sophisticated flavor, but without the fuss. Best consumed the day it’s made; this cake also tastes oh-so-good slightly warmed up. I hope you like this Strawberry Almond Buttermilk Cake as much as we do!
Cheers!
p.s. Check out my other delicious strawberry recipes here.
PrintStrawberry Almond Buttermilk Cake
Full of fresh strawberries, this Strawberry Almond Buttermilk Cake is simple and quick to make yet has a fresh and surprisingly sophisticated flavor.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 1 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup butter, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
- ½ pound fresh strawberries, sliced
- ¼ cup sliced almonds
- Confectioners’ sugar
Instructions
- Preheat oven to 350°F and butter a 9-inch springform pan.
- In a medium bowl, whisk together all-purpose flour, baking powder and kosher salt until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until pale and fluffy, stopping occasionally to scrape the sides of the bowl.
- With mixer on low, add eggs one at a time, beating until combined after each addition.
- In a small bowl, combine buttermilk, vanilla and almond extracts.
- With the mixer on low speed, alternate adding the flour mixture and buttermilk mixture until everything is incorporated in the mixer bowl. Make sure everything is incorporated, but do not overmix.
- Fold the strawberries into batter, being careful to not overmix.
- Pour batter into prepared pan and bake for 30 to 35 minutes until golden and a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes and remove from pan to cool on a wire rack. Sprinkle with sliced almonds and confectioners’ sugar.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Keywords: pie, buttermilk, almond, starwberry
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