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- 2 ¾ cups All Purpose Flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup almond milk
- 2 teaspoon vanilla extract (I also used a vanilla bean, but that is completely optional)
- 1 cup strawberries, cored and halved
- 1 cup raspberries
View Full Recipe at The Ginger Cook
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