I love summers in the east bay. It's warm, sunny, and breezy. On gorgeous days like these, I find it very difficult to stay in my cubicle for 8 hours at work and often find myself day dreaming of summer activities - and summer food.
Patrick brought home some strawberries from work and I had some buttermilk to use up, so I decided to bake a cake.
It turned out absolutely delicious - the right balance of sweet and fluffy on the inside and nicely crisp on the outside. I was a little concerned the strawberries would've been tart but it was ripe and jammy.
Fresh Strawberry Buttermilk Cake Recipe
Recipe adapted from Martha Stewart
- 2 basket of strawberries, sliced
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (use 1 tbsp for buttering pie plate)
- 3/4 cup granulated sugar
- 1 tbsp granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Preheat your oven to 350 F degrees.
- Butter a 9 inch pie pan.
- Whisk flour, baking soda, baking powder, and salt together in a medium bowl, set aside.
- Mix together the butter and 3/4 cup sugar with a mixer, beat on medium speed until light and fluffy then mix in the egg, buttermilk, & vanilla until incorporated.
- Take the medium bowl of flour mix and throw into the butter batter and continue to mix until it's all evenly combined - but don't over mix it.
- Scoop the batter into the buttered pie pan and spread evenly.
- Place strawberries on top of the batter, cut side down, and lightly press them into the batter, submerging it a bit. You may not be able to use all the strawberries but use as many as you can fit (see photo below).
- Sprinkle the top with 1 tbsp sugar.
- Bake for 55 mins to 1 hour, until the cake is lightly golden brown and toothpick comes out clean.
- Let it cool and serve warm or room temperature with a side glass of milk or ice cream :)