2022 U-Pick Strawberry Farms
Strawberries abound across Middle Tennessee! Here are all of the places you can pick your own. Better hurry though. They don't last long. Did we miss any? Let us know.
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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.
Ingredients
- 9 tablespoons butter
- 3/4 cups white sugar
- 1/2 cup turbinado or raw sugar
- 3 eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk (or yogurt)
- 2-3 cups whole strawberries, hulled
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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