I am both a lazy and mediocre baker, quick to grow impatient with precise measurements and a poor sport when it comes to washing all those bowls, measuring cups and messy utensils.
This is my kind of cake, Strawberry Buttermilk Cake, an old-fashioned tea cake that my mother and grandmother would serve to lady friends in the afternoon – or to a lucky girl just home from school. No frosting or fanfare, just a quick treat that features beautiful spring berries.
TIP: Spend an extra dollar or two and buy organic strawberries for your family. Strawberries can absorb pesticides at an alarming rate and capacity.
- flour and butter to prepare cake pan
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch kosher salt
- 1/2 stick unsalted butter, room temperature
- 2/3 cup plus 2 tablespoons white sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon Meyer lemon zest
- 1 large egg
- 1/2 cup buttermilk, well-shaken
- 1 generous cup strawberries, washed, hulled and quartered
1. Preheat oven to 400 degrees.
2. Butter and flour a round cake pan. Place a circle of parchment paper in the prepared pan.
3. Whisk together the flour, baking powder, soda and salt.
4. Using a standing mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed for 2 minutes. Add the vanilla, lemon zest and egg. Beat for two minutes.
5. On low speed, alternate adding the flour mixture and the buttermilk, beginning and adding with the flour mix. Mix until just blended, ending with a stir using a rubber spatula.
6. Pour batter into prepared cake pan. Place the prepared berries evenly on top of the batter, then sprinkle with remaining 2 tablespoons of sugar.
7. Bake for 25 minutes, until cake turns golden brown and tester comes out clean.
8. Cool cake in pan for 10 minutes, then use 2 plates to remove it, discard the parchment and invert onto serving plate.
This is my kind of cake!! I can already tell you that the Fujilings are going to be big fans of this one!
Oooh yes! This is my kind of cake! I can already tell you that the Fujilings are going to be big fans of this one. 🙂
Thanks – see you at Camp!!
Must. Have. This. Now! Looks terrific. Totally my kind of cake. Lovely!
It would be nice to have some of your lovely rhubarb-strawberry sauce to top it!
Wow, I love it. Strawberry cake of any kind is my kind of cake. This looks quick and easy for a lovely summer cake. Thanks again!!!
Oh this is lovely, what a wonderful cake and perfect timing with strawberry season in full swing. Simple to prepare and looks so delicious.
Perfect and easy peasy cake, love this, I imagine all different sorts of berries would make this perfect!
My kind of cake too – I’m working on my technique and patience but I really love the quick bread/muffin kind of recipe the best. This would be lovely with other berries as well and easy to put together on a Sunday morning. But I sure would love a piece with a cup of coffee right now!
Yes, I’m thinking ahead to raspberries and peaches this summer.
Definitely my kind of cake!! This would be great all summer using different fruit!
Susan, I will bet you can put a wonderful spin on this with different summer fruit.
Still early for local berries here, but I am bookmarking this recipe to try once they arrive!
Steve, I wish you could taste our local San Diego berries, truly the best I have ever eaten. Love that they are local.
About 2-3 weeks ago, I posted two different strawberry cake/bread recipes & then a smoothie recipe. Was on a major strawberry kick! This cake of yours looks moist and wonderful!
I have been on a strawberry kick as well – soon, we will tire of them – but not yet…
I make a similar cake every spring. Reminds me I need to accomplish that real soon. GREG
You’re right – I’ve stopped being cheap and buy organic. Great post!
I’m buying more and more organic produce, following the list to avoid the “dirty dozen”.
Oh lovely…jes the way i like it:),Yummy!
Lovely cake! I love a cake that doesn’t need icing. Must try this!
Jayne, I, too, like a cake without icing – hope you try it.