Description
This Strawberry Buttermilk Cake is a luscious and moist dessert featuring tender cake layers infused with vanilla and almond extracts, studded with fresh strawberries, and topped with whipped cream and more strawberries. The cake boasts a delicate crumb and a light golden crust, making it perfect for spring or summer gatherings.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tsp pure almond extract
- 3 cups flour
- 3 tsp baking powder
- ½ tsp kosher salt
- 1 cup buttermilk
- 1 cup strawberries, hulled and cut in half
Toppings
- ¼ cup sugar, to sprinkle on top
- Fresh whipped cream, for serving
- Sliced strawberries, for serving
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and lightly spray the cake pan with a non-stick baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, sugar, vanilla extract, and almond extract together until the mixture becomes fluffy and well blended, enhancing the cake’s flavor and texture.
- Add Eggs: Beat in the eggs one at a time to the butter mixture, ensuring each egg is fully incorporated before adding the next, which promotes a smooth batter.
- Combine Wet and Dry Ingredients: Alternate adding the buttermilk and the flour mixture to the butter mixture, beginning and ending with the dry ingredients. Beat after each addition until fully combined to create a smooth batter.
- Layer Batter and Strawberries: Spread half of the batter evenly into the prepared cake pan, then arrange half of the halved strawberries evenly over the batter to create a fruity layer.
- Add Remaining Batter and Strawberries: Spread the remaining batter over the strawberries, then top with the remaining strawberries, ensuring even distribution for a balanced flavor in every bite.
- Sprinkle Sugar: Evenly sprinkle ¼ cup of sugar across the top to add a subtle sweetness and a slight crunch to the baked cake.
- Bake: Place the cake in the preheated oven and bake for 40 to 50 minutes, or until the cake turns a light golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan to set the structure and enhance flavor melding.
- Add Toppings: Once cooled, top the cake with fresh whipped cream and sliced strawberries to add creaminess and fresh fruit accents.
- Serve and Enjoy: Slice the cake and serve immediately, enjoying the moist texture and bright strawberry flavor with every bite.
Notes
- Make sure all ingredients are at room temperature for the best batter consistency.
- You can substitute fresh strawberries with frozen ones if fresh are not available, but thaw and drain them well before using.
- The almond extract adds a lovely depth of flavor; however, you can omit it if preferred.
- Ensure the cake is completely cooled before adding whipped cream to prevent it from melting.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use dairy-free butter.
