Strawberry 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.

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!

Why You'll Love This Recipe

• Fresh and Fruity: Bursting with juicy strawberries in every bite!
• Light and Fluffy: The buttermilk adds a delightful tang and keeps the cake moist.
• Easy to Make: No fancy equipment or complicated steps required!
• Perfect for Any Occasion: Enjoy it for afternoon tea, a summery potluck, or a delightful Mother's Day treat.

Strawberry Cake Ingredients

• All-Purpose Flour: Serves as the primary structure of the cake, giving it form and substance. It's the backbone that holds everything together.
• Baking Powder: Helps the cake rise by producing carbon dioxide when mixed with wet ingredients, resulting in a fluffy and light texture.
• Kosher Salt: Flavor Enhancer: Balances and enhances the sweetness of the cake, making the flavors more pronounced. Salt is a key player in bringing out the best in other ingredients.
• Unsalted Butter: Adds richness, moisture and flavor to the cake. Using unsalted butter allows you to control the amount of salt in the recipe precisely.
• Granulated Sugar: Provides sweetness and, when creamed with butter, helps incorporate air into the batter, contributing to a light texture.
• Large Eggs: Eggs bind the ingredients together, provide moisture, and help emulsify the batter, contributing to the cake's overall structure and texture.
• Buttermilk: The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer texture. It also adds a tangy flavor that balances the sweetness of the cake.
• Pure Vanilla Extract: Adds a warm, classic flavor that enhances the overall taste of the cake. Vanilla acts as a background note that complements the other flavors.
• Almond Extract: Provides a sweet, nutty flavor that pairs wonderfully with strawberries and adds complexity to the cake's taste profile.
• Fresh Strawberries: Add natural sweetness, moisture, and a fruity flavor that's visually appealing and delicious. Strawberries also contribute to the cake's aesthetic appeal.
• Almonds: Offer a crunchy texture contrast and a nutty flavor that complements the soft cake and sweet strawberries. They also add visual appeal to the cake.
• Confectioners’ Sugar: Used for dusting on top of the cake, confectioners' sugar adds a subtle sweetness and a nice finish to the strawberry buttermilk cake.

See the printable recipe card below for exact quantities.

How to Make

1. Whisk the Dry Ingredients: Combine the flour, baking powder, and salt in a large bowl.
2. Cream the Butter and Sugar: In a separate bowl, using an electric mixer, cream together softened butter and sugar until light and fluffy.
3. Beat in the Flavor: Add the vanilla and almond extracts, then beat in the eggs.
4. Buttermilk Bliss: Alternate adding the buttermilk and dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the Fruit: Gently fold in the sliced strawberries.
6. Bake Until Golden: Pour the batter into a greased baking pan and bake until a toothpick inserted in the center comes out clean.

See the printable recipe card below for exact instructions.

Recipe Tips

• Don't Overmix: Once the dry ingredients are incorporated, stop mixing to prevent a tough cake.
• Room Temperature Ingredients: Make sure your butter, eggs and buttermilk are at room temperature for even mixing.
• Fresh is Best: Use ripe, in-season strawberries for the most vibrant flavor.
• No Buttermilk? No problem! Substitute equal parts milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Serving Suggestions

• Whipped Cream: Dollop a cloud of freshly whipped cream on each slice for an extra decadent treat.
• Vanilla Ice Cream: Top a slice with a scoop of vanilla ice cream for a delightful à la mode experience.
• Berries: Add a drizzle of your favorite berry sauce for an extra burst of fruity flavor.

Storing Your Strawberry Almond Buttermilk Cake

• Fresh: This cake is best enjoyed fresh within 2-3 days at room temperature. Cover it loosely with plastic wrap to prevent drying.
• Frozen: For longer storage, you can freeze the unfrosted cake for up to 3 months. Double wrap in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving.

Recommenced Tools

Springform Cake Pan, Stand Mixer, Powdered Sugar Shaker Duster

FAQs

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⭐ If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers! ⭐

Recipe Card

Strawberry 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.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: almond, buttermilk, Pie, starwberry

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 1

Calories: 2567kcal

Author: Shannon

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

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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.

Nutrition

Calories: 2567kcal | Carbohydrates: 332g | Protein: 45g | Fat: 119g | Saturated Fat: 65g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 585mg | Sodium: 2207mg | Potassium: 1082mg | Fiber: 13g | Sugar: 154g | Vitamin A: 3541IU | Vitamin C: 133mg | Calcium: 701mg | Iron: 14mg

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.