Strawberry Buttermilk Cake
Here is a simple vanilla cake that lets the berries shine. It's the first thing we make every spring when we score local strawberries. But you can use blueberrires or blackberries as well.
Out of all the strawberry things I've made, I've never made preserves. So this year, I decided it was time. These are super easy, and well worth it. Strawberries, sugar and the juice of a lemon simmer for over an hour, condensing the strawberry juices into a jammy super berry flavor. As I scraped the jam that stuck to the bottom of the pan, I couldn't help but lick the spatula every time. This recipe is courtesy of City House Pastry Chef, Rebekah Turshen. Follow Rebekah on instagram @myfavoriteplum.-- Jill Melton
Ingredients
- 4 cups halved strawberries
- 1 lemon (zest and juice)
- 1 cup sugar, divided
- pinch of salt
Preparation
Mix 1/2 cup sugar and strawberries. Add the lemon zest and juice. Cover and let sit overnight in the refrigerator.
Pour mixture into large saucepan. Make sure you have 3 or four inches of bare pot exposed to prevent the mixture from spilling over. Add salt and another 1/2 cup sugar. Bring to a fast boil taking care the bottom doesn't scorch. Maintain a nice boil while skimming surface a few times. Simmer 20 minutes or until candy thermometer reaches 220 degrees. Cool the mixture. Store in the refrigerator.
Check out Rebekah's desserts at City House, in the heart of Germantown.
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