Strawberry and Almond Buttermilk Cake

There’s something truly special about baking a cake that brings the essence of spring into your kitchen, and that’s exactly what the Strawberry and Almond Buttermilk Cake does. Every bite feels like a gentle hug, making it the perfect treat for any occasion. I remember the first time I made this cake; it was a sunny afternoon, and the smell of fresh strawberries filled the air. As I mixed the butter and sugar, I could hardly wait to taste the sweet, nutty flavors that were about to come together.

This cake has become a staple in my home, especially during the spring when strawberries are at their peak. Each layer is infused with the delicious flavors of almond flour and buttermilk, creating a moist texture that pairs beautifully with the tartness of the strawberries. It’s a delightful experience that brings back happy memories of gatherings with friends and family, all enjoying a slice of this beautiful cake.

Whether you’re celebrating a birthday, hosting a spring brunch, or simply indulging in a sweet treat, the Strawberry and Almond Buttermilk Cake is sure to impress. I love serving it warm, dusted with a light sprinkle of confectioners’ sugar and garnished with sliced almonds. It’s a cake that not only looks stunning but also tastes heavenly.

Join me in celebrating the simple joys of baking with this delightful recipe. You’ll be amazed at how easily you can create such a masterpiece in your own kitchen!

Ingredients for Strawberry and Almond Buttermilk Cake

Each ingredient in the Strawberry and Almond Buttermilk Cake plays a vital role in creating its unique flavor profile and texture. From the nutty richness of almond flour to the tartness of fresh strawberries, these ingredients harmonize beautifully. The use of buttermilk not only adds moisture but also a subtle tang that rounds out the sweetness. Here’s what you’ll need:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 cup plus 1 tablespoon all-purpose flour, divided
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup almond flour
• ½ cup whole buttermilk
• 1 teaspoon vanilla extract
• ½ pound fresh strawberries, hulled and halved
• 2 tablespoons coarse turbinado sugar
• ¼ cup sliced almonds
• Garnish: confectioners’ sugar

Step by Step Guide for Strawberry and Almond Buttermilk Cake

Making the Strawberry and Almond Buttermilk Cake is a delightful journey. Each step leads you closer to a delicious treat that fills your home with a lovely aroma. Let’s dive into the process!

1. Preheat your oven to 350°F (180°C). Grab a 9-inch springform pan and butter it generously to ensure the cake comes out easily later.
2. In a stand mixer fitted with the paddle attachment, beat unsalted butter and granulated sugar at medium speed until the mixture becomes pale and fluffy. This should take about 5 minutes; don’t forget to scrape the sides of the bowl for even mixing.
3. Lower the mixer speed and add the eggs, one at a time. Make sure to beat well after each addition until everything is well combined.
4. In a separate medium bowl, sift together 1 cup of all-purpose flour, baking powder, and kosher salt. Then, fold in the almond flour until it’s mixed well.
5. Combine the buttermilk and vanilla extract in a small bowl. Next, with the mixer still on low speed, alternate adding the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix!
6. In another medium bowl, take three-fourths of the halved strawberries and toss them with the remaining 1 tablespoon of all-purpose flour. This helps prevent them from sinking in the batter. Gently fold these into the batter.
7. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Arrange the remaining strawberries on top without pressing them in too deeply, as they might sink.
8. Sprinkle the batter with coarse turbinado sugar for a lovely crunch.
9. Bake in the preheated oven for about 30 to 35 minutes. You’ll know it’s done when a wooden pick inserted into the center comes out clean. The top should be golden brown.
10. Once baked, let the cake cool in the pan for 10 minutes before removing it. Transfer it to a wire rack to cool slightly. If desired, sprinkle with sliced almonds and confectioners’ sugar for garnish before serving.
11. This cake is best served warm, but it can also be enjoyed at room temperature. If you have leftovers, store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Variations to Try

If you’re feeling adventurous, here are some delicious variations to enhance your Strawberry and Almond Buttermilk Cake experience:

• Chocolate Twist: Add cocoa powder to the batter for a chocolate version of this cake.
• Mixed Berries: Substitute half of the strawberries with raspberries or blueberries for a mixed berry cake.
• Nutty Additions: Incorporate chopped walnuts or hazelnuts into the batter for added crunch.
• Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
• Glaze Option: Drizzle a simple glaze made with powdered sugar and lemon juice on top for extra sweetness.
• Ice Cream Pairing: Serve slices with a scoop of your favorite ice cream for a delicious dessert.
• Storage: Store leftovers in an airtight container to keep the cake moist.
• Freezing: You can freeze slices of the cake. Just wrap them tightly in plastic wrap and place them in a freezer bag.
• Pairing: This cake pairs wonderfully with tea or coffee, making it a great afternoon treat.

How to Serve Strawberry and Almond Buttermilk Cake

Serving the Strawberry and Almond Buttermilk Cake is as delightful as baking it! Here are some ideas on how to present this lovely cake:

• Warm and Fresh: Serve the cake warm with a light dusting of confectioners’ sugar right before serving.
• With Ice Cream: A scoop of vanilla or almond ice cream on the side makes for a perfect pairing with the cake.
• Tea Time: This cake is ideal for afternoon tea; serve it alongside your favorite brew.
• Brunch Delight: Perfect for brunch, this cake can be a stunning centerpiece on your table.
• Seasonal Garnish: Top with seasonal fruits or edible flowers for a beautiful presentation.
• Storage Tips: Leftover cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days.
• Special Occasions: This cake is fantastic for birthday parties, family gatherings, or any festive event.
• Pairing Food: Consider serving it with a light salad or cheese platter for a balanced meal option.

FAQ

Conclusion

The Strawberry and Almond Buttermilk Cake is a delightful dessert that brings together the flavors of spring in a moist, flavorful treat. This cake not only impresses with its beautiful presentation but also with its taste. I encourage you to try making this cake; it’s sure to become a favorite in your home. Whether for a special occasion or just a sweet treat, you’ll find it hard to resist!

Strawberry and Almond Buttermilk Cake

Indulge in the delightful combination of sweet strawberries and nutty almond flour with this Strawberry and Almond Buttermilk Cake. It's moist, flavorful, and perfect for any spring gathering. Treat yourself and your loved ones with this easy-to-make cake!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Frying Pan
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 cup all-purpose flour plus 1 tablespoon
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup almond flour
• ½ cup whole buttermilk
• 1 teaspoon vanilla extract
• ½ pound fresh strawberries hulled and halved
• 2 tablespoons coarse turbinado sugar
• ¼ cup sliced almonds
• confectioners’ sugar for garnish

Instructions

 

• Preheat your oven to 350°F (180°C). Butter a 9-inch springform pan.
• In a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until pale and fluffy, about 5 minutes, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating until combined after each addition.
• In a medium bowl, sift together all-purpose flour, baking powder, and salt; add almond flour, and stir until combined.
• In a small bowl, combine buttermilk and vanilla. With mixer on low speed, add flour mixture to butter mixture in two additions alternately with buttermilk mixture, beginning and ending with flour mixture, beating until combined after each addition.
• In another medium bowl, combine three-fourths of strawberries and remaining 1 tablespoon all-purpose flour, gently tossing to coat. Fold into batter.
• Pour batter into prepared pan, smoothing top with an offset spatula. Arrange remaining strawberries on top of batter. (Don’t push them in as they tend to sink.) Sprinkle with turbinado sugar.
• Bake until golden and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes.
• Remove from pan, and let cool slightly on a wire rack. Sprinkle with sliced almonds, and garnish with confectioners’ sugar, if desired. This cake is best served warm.
• Store in an airtight container at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.

Notes

• Tip: If you don’t have buttermilk on hand, add ½ tablespoon of fresh lemon juice to ½ cup of whole milk and let stand for 10 minutes to make homemade buttermilk.

Keyword Almond cake, buttermilk cake, spring dessert, Strawberry Cake

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.