Strawberry Buttermilk Cake

Can't beat 10 bucks for a flat of local strawberries.

This time of year I spend most Saturday mornings at the farmers market. This weekend, the local strawberries looked so good and were in such abundance that I bought an entire flat. This set me back all of $10, which next to the flavor, is the second best thing about local foods–they’re cheap.  When you have strawberries this good, you need to just stand back and let them do the work, as they say. So, once I got home I piled the berries atop a Belgium waffle and dolloped with fresh sour cream from a local dairy.

I'm hooked on these Belgium waffles,perfect with fresh strawberries and sour cream.

Next, I macerated them for a strawberry soup of sorts.  I sprinkled the berries with turbinado sugar, splashed them with red wine and partially mashed them and let them sit for at least 30 minutes, giving the sugar time to extract the juices from the berries. Again served with a dollop of sour cream and lapped up with a spoon, they were heaven.

Turbinado sugar and red wine mingle with strawberry juices for a sweet strawberry soup.

Next up, was Strawberry Buttermilk Cake. I wanted a simple cake that would let the berries shine, and one that used buttermilk, as I had some fresh in the fridge. I served it with the sour cream and extra berries on the side.The cake is not too sweet, and very delicate, perfect for breakfast as well as desert. Next up, South Carolina peaches…

Check out for:

Fresh Strawberry Pie

Strawberry Cobbler

Small strawberries are best atop this batter, which then bakes up and around the berries.

Sprinkle extra sugar on top of the cake to make it look really great.

Strawberry Buttermilk Cake

Use the smallest strawberries you can find in this cake, or cut larger ones in half.

1 1/2 cups flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

6 tablespoons butter, softened

1/2 cup white sugar

1/2 cup turbinado sugar

1 teaspoon vanilla

2 eggs

3/4 cup buttermilk

1 1/2 cups small strawberries

1. Preheat oven to 400F.

2. Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add baking soda, powder, salt and flour, alternating with buttermilk, until just blended.

3. Spoon batter into greased and floured 9-inch cake or springform pan. Top with strawberries and sprinkle with extra turbinado sugar. Bake 30-40 minutes or until pick inserted into center comes out clean. Cool, then invert.


5 thoughts on “Strawberry Buttermilk Cake

  1. Oh yeah I’m going to make this!! Living on the Central Coast of Cali we have the best berries to be had. I love to cook and bake giving my kids the ultimate gift of learning and trying new dishes. I feel loving fat from Dad is better than any from a store, can or fatsfood chain. I haven’t taken them to a fastfood place since they were shorter than my hip. Thank you for all the awesome recipes. It’s like sharing with an old friend.

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