A few weeks ago, a trip to the Farmer’s Market resulted in a cartons upon cartons of fresh California strawberries. Not to brag, just a right of passage for Spring around here. And so, naturally, I got to baking.
I wanted a quick, fuss-free cake because the kitchen remodel was still underway. I searched for a cake that would celebrate fresh strawberries and that would also use up the last bit of buttermilk in my refrigerator. I was blown away with what came out of the oven. I knew it’d be good, but I wasn’t expecting just how good.
You have the choice here for both the final appearance of the cake and it’s texture on top. Either sprinkle a spoonful of granulated sugar directly on the batter before baking for a crisp and crackly top lid or bake as is and then dust with powdered sugar for a soft finish (please use more that I did for the photo. I ran out)!! I chose the latter. Actually the latter chose me. I completely forget to add the sugar on top before baking but I was so happy with the soft top that the mistake was actually welcomed.
Enjoy your fresh strawberry buttermilk cake this weekend over Memorial Day.