This post is sponsored by Almond Breeze Almondmilk, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands I love and make Very Culinary possible!
I don’t even know what day it is? And I think I have a week’s worth of mail to retrieve.
Summer vacation has me all screwed up, because we’re not on a schedule until camps start. And even then…
My kids still have to do some reading and math each day, but other than that, all bets are off. Summer is sort of three months of “yes” for us. They work so hard during the school year, I really allow them to have a vacation.
Video games? Sure. Snack at 9pm? Yep. Stay up late? Ok. Cake for breakfast? Why not. Paint your brother’s face? You bet. Oh wait! No…definitely. no.
Anyway, this cake. Do I even need to tell you how much Trevor loved it? I mean. Strawberries. And cake.
And do I even need to tell you how much I loved it? Because…all the cinnamon things!
Also, you guys. I’m pretty much in love with the entire line of Almond Breeze Almondmilk. And I’ve decided you can substitute it in almost anything that calls for regular milk or buttermilk. It changes the flavor, obvi. But in a great way!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into cubes
- 1 cup Almond Breeze Almondmilk original
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup diced strawberries (about 9 medium)
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup sliced almonds , crushed
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together flour, the 2 cups sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the almond milk, eggs, and vanilla. Add to the flour mixture all at once; using a fork, stir just until moistened. Fold strawberries into the batter.
Pour batter into prepared pan and spread out evenly. Combine the 1/3 cup sugar, cinnamon, and crushed almonds. Sprinkle evenly over batter. Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares. Serve with extra slices of strawberry or whipped cream, if desired.