Strawberry Buttermilk Cake

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. Then I made this simple buttermilk cake studded with strawberries. The batter bakes up around the cake for the perfect combination of cake and berries.

By / Photography By Jill Melton | April 24, 2016

Ingredients

  • 6 tablespoons butter
  • 1/2 cup white sugar
  • 1/2 cup turbinado or raw sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 1 1/2 cups strawberries

Preparation

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 remove the springform ring. Sprinkle with powdered sugar. Serves 10.

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Ingredients

  • 6 tablespoons butter
  • 1/2 cup white sugar
  • 1/2 cup turbinado or raw sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 1 1/2 cups strawberries
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