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Roasted Strawberry Buttermilk Cake


Say… hypothetically… you’re stalking someone on Facebook.  Totally hypothetical.

So you’re stalking.  First things first: type in name of unsuspecting stalkee.

Now, let’s just stop here for a moment.  Please please make sure you type the stalkee’s name in the search bar, and not the what’s on your mind bar.

Should you happen to type the stalkee’s name in the what’s on your mind bar…. well, their name will be your new status update.  Oooh, and you really can’t delete that fast enough.

Consider this a public service announcement.  Don’t be like me.  I’m constantly embarrassed.


Roast these strawberries. Ok… this is when you should totally be like me.  Just don’t be like me on Facebook.

I know strawberries are lovely and beautiful fresh from the market.  But… if you’re feeling like a person that wants to turn on the oven…. OH!  The wonder!

Roasted strawberries transform from summer fruit, to warm, soft candy.

Dolloped on top of a sweet buttermilk cake?  Too good.  Game over.


Hull them berries.  Hull em and slice em in half.


This roasted strawberry recipe is from the continually solid Super Natural Every Day.

Heidi tosses the fresh berries in a mixture of maple syrup, olive oil, and salt.  I was a tad bit raise-eyebrowed at the thought of olive oil and salt… but the mixture is an absolutely perfect glaze.


Glossy coated strawberries, slightly sweet, and ready for the oven!

Buttermilk skillet cake is wonderfully simple.

No stand mixer required.  You’ll just need a whisk and two bowls.


Buttermilk, large eggs, and melted butter.

I love how simple this is.


Well, would you look at that?

Things just got finer.

Soft batter topped with warm, glazed strawberries.

The strawberries will sink just slightly during baking… that just means they’ve gotten cozy.


Let me give you the nitty-gritty on this cake.

It’s dense, moist, slightly tangy, and full of flavor.  It’s a really soft cake that you can eat sliver by sliver standing in your kitchen.

I love to bake cakes in cast iron skillets, but if you don’t have an oven-safe skillet, feel free to use an 11-inch tart or quiche pan or, as a last resort, a 9×13-inch pan.  The larger 9×13-inch pan will make this cake much thinner than what’s pictured above.  No biggie, just keep an eye on it in the oven after 18-20 minutes.

Because this cake doesn’t have a lot of butter or sugar, it can dry out quickly in the oven.  Let’s also remember that cakes continue to bake when they come out of the oven… especially in cast iron.  I baked this cake for 23 minutes, then removed it from the oven.  Just keep a close eye.  When the skewer comes out clean (or with just one or two crumbs)… we’re golden!

Enjoy this cake with any sort of summer fruit that inspires you!  Roasted apricots, fresh plums, or smashed blackberries.

Cake is good!  Happy living!

Roasted Strawberry Buttermilk Cake

makes 1 11-inch cake

recipe adapted from Super Natural Every Day

Print this Recipe!

For the Roasted Strawberries:

8-ounces medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

For the Buttermilk Cake:

2 1/2 cups all-purpose flour

1 tablespoon aluminimum-free baking powder (I use Rumford Baking Powder)

1/2 cup granulated sugar

1/2 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1/4 cup unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract

roasted strawberries

3 tablespoons turbinado sugar for topping

To make the strawberries:

Place a rack in the center of the oven and preheat oven to 375 degrees F.

Line a rimmed baking sheet with parchment paper.  The strawberries get juicy, so a rimmed baking sheet is important.  Set aside.

Cut each strawberry in half and place in a mixing bowl.  In a small bowl, whisk together maple syrup, olive oil, and salt.  Whisk together until completely incorporated.  Drizzle the mixture over the strawberries and toss until each strawberry is coated.  Arrange strawberries in a single layer across prepared baking sheet.

Roast strawberries for 40 minutes.  The juices will thicken, but remove the strawberries from the oven before the juices begin to burn.  Remove the berries and juice from the pan while still warm.  Place in a small bowl, stir in balsamic vinegar,  and set aside.

To make the cake:

Place a rack in the center of the oven and heat oven to 400 degrees F.  Butter an 11-inch cast iron skillet.  You can also use an 11-inch round tart or quiche pan, or a 9×13-inch pan… although the cake will be more thin and you’ll need to keep a close eye on it in the oven.

In a medium bowl, whisk together flour, baking powder, salt and sugar.  Set aside.

In a small bowl, whisk together buttermilk, eggs, and butter.  Whisk in the vanilla or almond extract.

Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined and no lumps remain.  Spoon batter into the prepared pan.  Top batter with half of the roasted strawberries and juice.  Sprinkle generously with turbinado sugar.

Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean.  Allow cake to cool to room temperature before slicing to serve.  Serve with the remaining roasted strawberries.

Cake will last, well wrapped in the refrigerator, for up to 3 days.