This strawberry buttermilk almond cake is so perfecty tender and light, with a hint of almond and bits of strawberry in every bite! Top it with some whip cream or ice cream and you've got the ultimate dessert.
WHAT MAKES THIS STRAWBERRY BUTTERMILK ALMOND CAKE SO PERFECT
One thing I really love is a simple dessert that I can throw together last minute with some basic ingredients that I have on hand. This cake definitely meets that criteria. I've made it time and time again when having someone over for dinner, or needing a little something light and sweet in the summer.
WHY DO I USE BUTTERMILK
Buttermilk adds such a great little bit of tang to a cake, along with really helping it stay extra light and moist. Because the liquid is more dense it takes longer for the the moisture to evaporate during the baking process.
SUBSTITUTE FOR BUTTERMILK
If you don't happen to have buttermilk on hand, its super easy to make yourself. Just take about a half tablespoon of something acidic like lemon juice or vinegar and then fill the rest of the measuring cup up to the ½ cup. Let it sit for about 5-10 minutes or until its starting to look curdled like actual buttermilk. Easy as that!
Of course you can always just use milk as a substitute also, but hopefully I just sold you on the reasons I LOVE buttermilk for baking.
WHAT INGREDIENTS DO I NEED
- Butter
- Granulated Sugar
- Egg
- Buttermilk
- Almond Extract/Vanilla Extract
- Salt
- Baking Powder
- All-Purpose Flour
- Strawberries
- Turbinado Sugar
HOW TO MAKE THIS STRAWBERRY BUTTERMILK ALMOND CAKE
- Preheat oven to 325 F. Spray a 9 inch spring form pan, or pie pan with non-stick spray.
- In a large mixing bowl,fitted with a paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy. About 3-4 minutes.
- Add egg, buttermilk, almond and vanilla extract, and beat on low about a minute, until all mixed in.
- Add salt, baking powder and flour and mix on low just until incorporated.
- Pour batter into greased pan. Top with cut strawberries and then sprinkle with turbinado sugar.
- Bake for about 50-55 minutes until lightly golden brown. Let cool for a bit before serving.
- Serve with whipping cream or ice cream for an even better dessert.
HOW TO STORE CAKE
This cake is best served fresh and warm out of the oven, but storing it in an airtight container in the fridge for a few days would be ok. It will dry out some, but could be warmed in the microwave for a few seconds and topped with whip cream.
I also love to cut up any leftover cake I have into slices and store them individually in the freezer for when I need a little treat without wanting the hassle of making something. Just defrost on the counter until it comes to room temp.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Strawberry Buttermilk Almond Cake
Ingredients
- 6 tablespoon (6 tablespoon) butter room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg room temperature
- ½ cup (120 g) buttermilk
- ½ teaspoon (0.5 teaspoon) almond extract
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking powder
- 1½ cups (200 g) all-purpose flour
- 1½ cups (216 g) strawberries hulled and halved
- 1½ tablespoon (1.5 tablespoon) turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 325 F. Spray a 9 inch spring form pan, or pie pan with non-stick spray.
- In a large mixing bowl,fitted with a paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy. About 3-4 minutes.
- Add egg, buttermilk, almond and vanilla extract, and beat on low about a minute, until all mixed in.
- Add salt, baking powder and flour and mix on low just until incorporated.
- Pour batter into greased pan. Top with cut strawberries and then sprinkle with turbinado sugar.
- Bake for about 50-55 minutes until lightly golden brown. Let cool for a bit before serving.
- Serve with whipping cream or ice cream for an even better dessert.
Kim Huish
This was so easy to make and a total crowd pleaser! Definitely making again. I didn’t have almond extract so just used vanilla and it turned out great.
Sarah
This was so simple and SO good! We made it when my father in law was here and he loved it! I don’t love almond extract so I left that out and did the vanilla-amazing!
Felice
As a novice baker this seemed like the perfect recipe for a first attempt at a cake. Like the others, I didn’t have almond extract, so I opted for vanilla as suggested above. It turned out great and helped boost my confidence as a baker! I’m looking forward to trying some of your other recipes
brooke
I'm so glad hear that!! Thank you so much for trying it!
Sara
Whipped up this delicious cake for Easter! It was so easy and everyone loved it! I stayed true to the recipe and used almond & vanilla extract. Perfect for summer!
Laura
Really good!! I’m sure my oven temp is off but I baked mine for 65 mins! Took to friends’ house and everyone loved it!
brooke
Yay! Glad it was a hit. And yes, oven temps can totally vary.
Dayna Mattsson
Wow! So yummy! Loved it.
Julie
So yummy!!! My daughter loved it so much she asked if we can do this for her birthday! Whole family loved it, she it was super easy to make. Total win.
brooke
Thank you so much! I always love these kind of easy and quick cakes.
Lauren S
This is the perfect spring cake! I added both strawberries and blackberries to mine. I love the almond flavor that comes through!
Sandy
I made this using a Cup4Cup gluten free flour and it turned out so great! We topped it with a little whipped cream and it was loved by everyone! Will definitely make this again and again! Thanks Brooke!
Jayme Zeiser
Do you think I could make this with peaches instead of strawberries? Would I need to adjust any of the ingredients?
brooke
I think that would be great!