Strawberry Buttermilk Cake Table and Dish






















Strawberry buttermilk cake is the perfect reminder of our mid summer harvest.  Now that the kids are back in school this cake is the just thing to fill the house with that fresh baked aroma the kids love to come home to.

Time speeds by and in an instant weeks have passed, projects go unfinished, seasons have changed and kids have grown.  Summers are that way here.  With six in our house there is always someone who takes a backseat to the long line ahead of them. My blog has taken a back seat in June and July and oh my goodness is it really almost September?  I am always in awe of those who keep all the balls in the air and do it with seemingly flawless style and grace. So, forgive me if I post a few times in a row after a long bit of silence.  We’ve had a great summer.  We’ve done so much and yet so little.  Does that make sense?  Strawberry picking, fishing, travel basketball, volleyball camp, tennis camp, bon fires, roller coasters, simple island living, movies, family dinners and a lobster boil.  When non events become special memories, suddenly all the unfinished tasks matter a little less.  Strawberry picking with Mary Clare was one of those special days. Sades farm had strawberries and sugar snap peas ready to pick.  Theres nothing like picking your own food.  Picking from your own garden would be best but until my thumb turns green I’m relying on the good people who share their relationship with the earth with people like me.  Heading to the farm at daybreak is my favorite thing.  I’m a morning person.  There’s something special about greeting a new day.  It’s like a fresh, clean start filled with promise.  We picked until our fingers were juicy red and our basket was over flowing.  Then, we moved over to the sugar snap peas.  Properly named!  Right off the vine these were so sweet they tasted like they were pure sugar. Once home we couldn’t wait for the boys to get home to share the fresh baked strawberry doughnuts.  Sades farm makes them and serves them hot.  Nope, not a single photo as proof.  They were gone as soon as the boys walked in the door.  Luckily Mary and I had ours in the car on the way home.  With the doughnuts gone and a big basket of fresh berries in our possession of course we decided to make cake.  Logical right!?   strawberryCakestrawberries_cake strawberry_pick-1lambtrawberryfield Strawberry Buttermilk Cake This cake is perfect for brunch.  The recipe is not gluten free but I have made it both ways.  Simply substitute the flour for your favorite blend of gluten free flours. I like “cup 4 cup”.

1 c. all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus

1 1/2 Tbs sugar divided

1/2 tsp pure vanilla extract

1/2 cup of buttermilk

1 1/2 cup fresh chopped strawberries


Preheat oven to 400°F, placing the rack in the middle, butter and flour a 9 inch round cake pound. Whisk together the flour, baking powder, baking soda and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy: this should take about 3 minutes, then beat in the vanilla.  Finally add the egg and beat well for another 2 minutes. Switch the mixer setting to low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.  Do not over beat. Fold in half of the strawberries into the batter.  Spoon the prepared batter into the cake pan, smoothing it at the top.  Scatter the remaining strawberries evenly over the top and sprinkle with 1 1/2 Tbs of sugar. Bake until cake is golden and a wooden pick inserted into the center comes out clean.  About 25-30 minutes.  Cool in the cake pan for about ten minutes then turn out onto a wire rack and allow to cool completely.  Invert onto a serving plate. Slice and serve with a dollop of whipped cream or a dusting of powdered sugar.

note: You may be concerned that this cake has no eggs.  You can certainly substitute one egg for the buttermilk if you are someone who needs to use eggs in your baking.  I grew up with buttermilk in many of my Mom’s recipes.  Eggs make cake fluffy.  Buttermilk will do the same and taste even better. You might want to save this recipe because it’s one you will come back to again and again.


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