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    Home » Recipes » Cakes & Cupcakes

    Strawberry Buttermilk Almond Cake

    Published: Apr 26, 2021 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · 13 Comments

    54 shares
    Jump to Recipe

    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.

    whole cake with cut up strawberries on top.

    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.

    slice of cake being pulled away from the whole cake

    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.

    whole cake with a piece missing and strawberry in the corner

    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.

    Ingredients to make strawberry buttermilk almond cake

    WHAT INGREDIENTS DO I NEED

    • Butter
    • Granulated Sugar
    • Egg
    • Buttermilk
    • Almond Extract/Vanilla Extract
    • Salt
    • Baking Powder
    • All-Purpose Flour
    • Strawberries
    • Turbinado Sugar
    3 separate pieces of strawberry cake on plates

    HOW TO MAKE THIS STRAWBERRY BUTTERMILK ALMOND CAKE

    1. Preheat oven to 325 F. Spray a 9 inch spring form pan, or pie pan with non-stick spray.
    2. 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.
    3. Add egg, buttermilk, almond and vanilla extract, and beat on low about a minute, until all mixed in.
    4. Add salt, baking powder and flour and mix on low just until incorporated.
    5. Pour batter into greased pan. Top with cut strawberries and then sprinkle with turbinado sugar.
    6. Bake for about 50-55 minutes until lightly golden brown. Let cool for a bit before serving.
    7. Serve with whipping cream or ice cream for an even better dessert.
    strawberry buttermilk almond cake before it goes in the oven

    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.

    single slice of strawberry buttermilk almond cake on blue plate

    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

    Strawberry Buttermilk Almond Cake

    brooke
    This strawberry buttermilk almond cake is so perfecty tender and light, with a hint of almond and bits of strawberry in every bite!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 236 kcal

    Ingredients
     
     

    • 6 tablespoon butter room temperature
    • 1 cup granulated sugar
    • 1 large egg room temperature
    • ½ cup buttermilk
    • ½ teaspoon almond extract
    • ½ teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1½ cups all-purpose flour
    • 1½ cups strawberries hulled and halved
    • 1½ 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.

    Notes

    If you don't love the taste of almond feel free to use 1 teaspoon of vanilla extract.
    I have omitted the extract and added 1 tablespoon of fresh lemon juice and zest to this before and it was perfectly lemony!
    It is best for butter, eggs and buttermilk to be at room temperature for cakes.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 236kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 218mgPotassium: 80mgFiber: 1gSugar: 24gVitamin A: 259IUVitamin C: 13mgCalcium: 37mgIron: 1mg
    Keyword almond, buttermilk cake, cake, strawberry
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kim Huish

      July 31, 2021 at 4:55 pm

      5 stars
      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.

      Reply
    2. Sarah

      November 08, 2021 at 7:08 am

      5 stars
      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!

      Reply
    3. Felice

      February 07, 2022 at 9:50 am

      5 stars
      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

      Reply
      • brooke

        February 07, 2022 at 6:11 pm

        I'm so glad hear that!! Thank you so much for trying it!

        Reply
    4. Sara

      April 18, 2022 at 12:30 pm

      5 stars
      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!

      Reply
    5. Laura

      May 29, 2022 at 2:39 pm

      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!

      Reply
      • brooke

        May 29, 2022 at 9:20 pm

        Yay! Glad it was a hit. And yes, oven temps can totally vary.

        Reply
    6. Dayna Mattsson

      August 03, 2022 at 10:25 pm

      5 stars
      Wow! So yummy! Loved it.

      Reply
    7. Julie

      March 16, 2023 at 8:35 pm

      5 stars
      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.

      Reply
      • brooke

        March 16, 2023 at 9:21 pm

        Thank you so much! I always love these kind of easy and quick cakes.

        Reply
    8. Sandy

      May 07, 2023 at 9:59 pm

      5 stars
      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!

      Reply
    9. Jayme Zeiser

      July 02, 2023 at 8:02 am

      Do you think I could make this with peaches instead of strawberries? Would I need to adjust any of the ingredients?

      Reply
      • brooke

        July 02, 2023 at 10:40 am

        I think that would be great!

        Reply

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