Description
A simple and delicious strawberry buttermilk cake studded with sweet strawberries and topped with fluffy whipped cream and more syrupy, macerated berries. This everyday buttermilk cake is made with whole grain flour, comes together quickly and is the quintessential spring or summer treat! Gluten free and egg free friendly.
Ingredients
for the strawberry buttermilk cake
- 1 cup (140g) whole grain spelt flour ¹
- 1/4 cup (28g) fine almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 4 Tbsp (57g or 1/2 stick) unsalted butter, softened to room-temperature
- 2/3 cup (132g) + 1 Tbsp (13g) granulated sugar, divided
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 large egg ²
- 1/2 cup (120g) buttermilk, well-shaken
- 1 cup (125g) strawberries, hulled and halved or quartered
for serving
- 2 cups fresh whipped cream
- 1 cup (125g) strawberries, hulled and halved or quartered
- 1 Tbsp (13g) granulated sugar, or to taste
Instructions
for the strawberry buttermilk cake
- Preheat the oven to 400℉. Grease and flour a 9-inch round cake pan or line with a parchment paper round. Set aside.
- In a medium mixing bowl, whisk together the spelt flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a standup mixer fitted with the paddle attachment, beat together the butter and 2/3 cup sugar on medium-high speed until lightened and fluffy, about 2 minutes. Beat in the vanilla and almond extract, followed by the egg, scraping down the sides of the bowl as needed, until smooth and completely combined.
- Turn the mixer down to low speed, and alternate adding the buttermilk and flour mixture in three batches. Mix until the flour is mostly combined, then switch to a spatula and mix by hand until no streaks of flour remain.
- Pour the batter into the prepared cake pan, and use an offset spatula to spread it evenly from edge to edge. Arrange the chopped strawberries in an even layer on top, cut side down, and sprinkle with the remaining 1 Tbsp sugar.
- Bake for 20-25 minutes, until just golden brown, and a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes in the pan, then transfer to a baking rack to cool completely.
for serving
- Meanwhile, in a small bowl, stir together the chopped strawberries and sugar. Let sit for 20 or so minutes, until the strawberries have released some juice, and are syrupy and fragrant.
- When the cake has cooled, spread on a thick layer of whipped cream, then top with the macerated strawberries and syrup. Slice and serve immediately.
- Alternatively, serve the whipped cream and strawberries alongside the cake. Enjoy!
Notes
¹ Spelt flour can be found online and in well-stocked grocery stores. Conventional all-purpose flour will also work. For a gluten free cake, replace the flour with equal parts of a gluten free all-purpose flour blend. I use (148g) of this one from Bob’s Red Mill with great results.
² For an egg-free cake: replace the egg with a flax egg. Combine 1 Tbsp ground flaxseed with 2.5 Tbsp room-temperature water and let sit for 5 minutes until thickened.
Adapted from Gourmet Magazine.
Keywords: strawberry buttermilk cake, almond flour, everyday cake, fresh strawberry cake, easy baking, summer cake, macerated strawberries, gluten free