What do you do when you have 2 pounds of strawberries in the fridge and your gentleman friend keeps reminding you to eat them before they go bad?
Bake a cake, of course!
“Bake a cake” is the go-to answer to a lot of problems. Sucky day at work? Bake a chocolate cake. Feeling slightly homesick and missing my family? Bake a yellow cake with chocolate ganache. So obviously, too many strawberries in the fridge? The answer is strawberry buttermilk cake with a lemon glaze.
This is also an “I missed an opportunity and now I’m licking my wounds” cake. It’s an “I’m trying not to wallow all weekend” cake. But no matter what you call it, it’s delicious. And this delicious cake will make you forget all your troubles. (Ok, I can’t really promise you that, but it did distract me from my troubles for over an hour.)
I’m a huge fan of buttermilk. The tang it provides balances out the normal sweetness of scones, pancakes, other cakes. This strawberry buttermilk cake is an everyday cake. It’s not fancy. It doesn’t have frosting or fondant and certainly doesn’t need it. It’s perfect with an afternoon cup of coffee or even for breakfast if you’re anything like me.
This is the kind of cake I imagine my grandmother baking on the regular. Something simple, not too sweet. A cake designed to use up all the bonus berries from her garden. And it’s easily adaptable for whatever fruit you have on hand. Blackberries, raspberries, peaches, cherries. Dice up whatever you have and throw it in, you won’t be sorry.
Strawberry Buttermilk Cake (adapted from Bon Appétit)
1 cup unsalted butter, softened
2 cups granulated white sugar
3 eggs, room temperature
1 tbsp lemon juice
1 tbsp vanilla
2 1/4 cup cake flour
3/4 tsp salt
1/2 tsp baking soda
lemon zest from 1 lemon
1 cup buttermilk, at room temperature
1 lb fresh strawberries, diced
1/4 cup flour, for strawberries
Preheat your oven to 325 degrees. Prep a 10 inch Bundt pan. Sift together the flour, salt and baking soda. Stir in the lemon zest.
In an electric mixer, beat together butter and sugar. Add the eggs one at a time then add the vanilla and lemon juice. Alternate adding the dry ingredients and the buttermilk, mixing until the batter is just incorporated.
Toss diced strawberries with the 1/4 cup flour and fold into batter. (Don’t skip adding the flour to the strawberries; if you do, the strawberries will sink to the bottom of the cake. Or do skip this step, if that’s the kind of cake you’re looking for.)
Scoop the batter into the Bundt pan. Place Bundt pan on baking sheet and put into oven. Bake for 30 minutes; rotate the pan and bake for another 30 minutes or until a toothpick inserted into the cake comes out clean.
Cool for 15-20 minutes in the pan and then turn out to cool completely. Once completely cooled, drizzle with lemon glaze (see recipe below). Slice a piece as a snack and be sure to save a piece for tomorrow’s breakfast.
2 tbsp lemon juice
1 cup powdered sugar
Whisk together lemon juice and powdered sugar. If too thick, add more lemon juice. If too thin, add more powdered sugar. Be sure to whisk out all lumps.