A Good Recipe


A Good Drink

and Almond Milk

  • Goods

    Baked +
    Coffee Good

  • Time of Day


  • Flavors

    and Almonds

The Pairing

Inspired by our California winter days; highs in the 80's and strawberries that are never out of season. There couldn't be a better day to drink a smooth cup of coffee with some strawberry cake. We sought to pair a naturally processed coffee, with it's inherent berry flavors, with a strawberry cake. Our result was delicious, shortbread-esque cake with hints of almond, and a cup of coffee that had a touch of almond milk. The combination was a complimentary, well paired snack.


  • Total Time

    1 Hour 15 Minutes

    Recipe Source

    Joy The Baker

    For the Buttermilk Cake

    2 1/2 cups all-purpose flour

    1 tbsp aluminium-free baking powder

    1/2 cup granulated sugar

    1/2 tsp salt

    2 large fresh local eggs

    1 1/2 cups organic whole buttermilk

    1/4 cup grass fed real butter

    1 tsp pure vanilla extract (or 1/4 teaspoon pure almond extract)

    roasted strawberries

    3 tbsp turbinado sugar for topping

    For the Strawberries

    8 oz medium strawberries

    2 tbsp maple syrup

    1 tbsp olive oil

    pinch of salt

    2 tsp balsamic vinegar

Step 1

Prep the Strawberries

Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. The strawberries get juicy, so a rimmed baking sheet is important. Set aside. Cut each strawberry in half and place in a mixing bowl. In a small bowl, whisk together maple syrup, olive oil, and salt. Whisk together until completely incorporated. Drizzle the mixture over the strawberries and toss until each strawberry is coated. Arrange strawberries in a single layer on prepared baking sheet.

Step 2

Cook em'

Roast strawberries for 40 minutes. The juices will thicken, but remove the strawberries from the oven before the juices begin to burn. Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.

Step 3

Prep the oven

Place a rack in the center of the oven and heat oven to 400 degrees F. Butter an 11-inch cast iron skillet. You can also use an 11-inch round tart or quiche pan, or a 9×13-inch pan although the cake will be thinner and you’ll need to keep a close eye on it in the oven.

Step 4

Cake it up

In a medium bowl, whisk together flour, baking powder, salt, and sugar. Set aside. In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla or almond extract. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with half of the roasted strawberries and juice. Sprinkle generously with turbinado sugar.

Step 5

Bake it

Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow the cake to cool to room temperature before slicing to serve. Serve with the remaining roasted strawberries. Cake will last, well wrapped in the refrigerator, for up to 3 days.


now for the drink...

and Almond Milk

  • Coffee Recommendation

    Portola Elida Natural #14

    • Origin

      Boquete Panama


      Catuai Varietal

      Natural Process


      Floral, Orange Peel, Cocoa, and Strawberry

Step 1

Boil, Measure, and Pre-flight

Get the kettle running toward a boil, grab your beans and measure a single dose of 18 grams. Use the cap to wash out the paper filter. Secure the filter cap on to the chamber, and set the device with the filter cap down, on top of a small vessel (we used a mason jar). With the scale below, drop the coffee into the chamber and zero out the scale.

Step 2

Pre-flight setup

Pour the water up to 53 grams for the preinfusion. Agitate and stir the coffee with a wooden spoon. At 30 seconds pour the water up to 127 grams and agitate slightly again. Get ready, because once the timer hits 1 minute, have the Aeropress sitting on a solid surface and begin pressing down the plunger.

Step 3


Press gently over the course of 30 seconds, and stop short if/when you hear the air pressure hissing. Remove the chamber from your vessel, and plunge out the coffee grounds into the trash. Pour a small bypass of 106 grams of water into your vessel.

Step 4


Distribute half of the coffee into two cups, and add a small amount of almond milk to your liking. We made our own almond milk at home, and we recommend trying it (if you want to learn how check it out).


Enjoy the pair

Thanks for reading.