Ingredients
+For the cake:
°1 cup softened unsalted butter
°2 cups Powdered sugar
°4 large eggs, room temperature
°1½ teaspoons vanilla extract
°½ teaspoon almond extract
°3 cups all-purpose flour
°1 teaspoon baking powder
°½ teaspoon baking soda
°½ tsp table salt
°1 Cup Buttermilk
°See also Light Alfredo Sauce and Ciabatta with Cheese and Garlic
+For the butter sauce:
°1 cup of sugar
°¼ tsp kosher salt
°½ cup cubed butter
°¼ Cut the water
°½ teaspoon almond extract
°2 teaspoons vanilla extract
+For the Strawberries & Cream:
°1 pint Fresh strawberries washed, dried, hulled and chopped
°1 pint Heavy Cream
°2 tablespoons icing sugar powdered sugar
°½ teaspoon vanilla extract or frangelico liqueur
*Instructions
For the cake:
Grease and flour (or spray with nonstick cooking spray) a 10-inch tube pan. Adjust oven rack to middle position & heat oven to 350°F.
In the bowl of an electric mixer, add the butter and sugar. Cream the mixture, on high speed, until pale yellow and light and frothy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Adding vanilla & beat to incorporated.
In another large bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour mixture. Beat well after each addition.