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
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.
Eric Rivera
This looks absolutely delicious! Strawberry cheesecake is, without a doubt, the greatest dessert to have ever been invented. That’s not up for discussion. I can’t wait to get back to my oven so that I can make this.
catherinejameson
Quick question: is there balsamic in the strawberry mixture? I’m guessing not from the instructions, post, and comments, but it’s up there in the ingredient list. Thanks!!
manu
Joy,
Thanks for the inspiration. , Would this work in a 8 Inch square pan?
Cat
I followed this recipe exactly but the cake turned out extremely dense and almost a little hard. What happened?
Alexandria
Joy! I am so happy you posted this because I was gifted this small batch roasted strawberry balsamic sauce and now I have another use for it. I think this cake will be perfect to make for a summer night dinner.
The balsamic is from a local company in Cleveland, he has great Bloody Mary Mix too! https://www.popeskitchen.com/popes-products/
Loredana
Hi joy,
I just made this cake but have a question. At a 400F(200C) oven the cake does not turn out so pale and flat as yours in the picture. Instead it’s quite dark, high in the middle and cracked on top. I didn’t use. Cast iron skillet. Could this be the difference? I kept checking it and took it out as soon as the skewer came out moderately clean so as not to over cook.
Any feed back would be great!!
Angela M-E
I made this for a potluck last night and got rave reviews. My strawberries ended up darker, but were delicious. I had extra strawberries that needed to be used so I roasted them all. I was glad I had extra for topping!
Nat
I wonder if I substitute kefir (plain) for buttermilk?
joythebaker
i think you can!
Lesley
This looks so lovely that I decided to bake it tonight. But when I weighed out 8 oz. of strawberries, it seemed like wayy fewer than you used. So I used 16 oz. of strawberries and doubled the syrup/olive oil mixture too. My strawberries basically turned to mush once I scraped them off the baking sheet after roasting. I wonder what went wrong… :/
JMSPDX
This was really good, and I think it would be equally fantastic with roasted peaches, plums, or even pineapple. Next time, however, I would AT LEAST double the amount of berries I roast. Once the cake got its serving before baking, there were almost no berries left for topping the servings. With the 8 oz., I was able to sparsely top only three pieces before running out.
Bacchis
Hi Joy !
It looks so delicious … I’ll try it tomorrow. But one question before I try : are you sure the strawberries have to cook 40 mn ? It seems to be quite a long time to me… Doesn’t it turn mashed ?
Bacchis
Bacchis
Well, so I tried… and the strawberries indeed turned mashed. Never mind, I melted it into the batter as a syrup -:). I’ll try to roast it 4 minutes next time !
Linda
EEK! Hope I haven’t ruined this. In such a hurry to make that I added the balsamic vinegar to the berries BEFORE roasting!
joythebaker
you’re just fine!
Mama B @ My Edible Journey
We’re on the cusp of strawberry season here, and oh my does that look wonderful. Thank you for sharing!
Crystella
Just found this recipe and made it last night. 2 comments
1) 8 0z of strawberries is 1/2 of a typical carton you buy at the grocery. And consequently this amount of strawberries burnt pretty quickly, even when I turned the oven down to 350. (sad face) Did you mean roast 16 oz, and save half for garnish?
2) using a “SMALL BOWL” to mix the wet ingredients was a big mistake. Not enough room to mix together without splashing on the counter! Should I have whisked the eggs before I put them in the buttermilk? Wouldn’t it have been easier to put melted butter in the dry ingredients? The butter started a weird reaction to the buttermilk and eggs…
Maybe some clarifcations would help novice bakers like me who operate on every word of the recipe.
Thanks!
Megan Robison
This cake was AMAZING! I might add extra strawberries next time – you can never have too many, right?
Kimberly Poovey
This recipe is OUT. OF. CONTROL. We recently inherited a 100+ year old cast iron skillet from my hubby’s great grandparents, and I am not ashamed to say that it has mostly been used to make this cake and that incredible chocolate-banana-cookie-cake wonder you created. It’s like you and my skillet are old friends.
Floria
Hello i would love to try this recipe, but im not sure how many ml have cup in your recipies? is it 250? or 240 ml???????????????? Please Help me:) And table spoon 15 ml????
Thank you:)
Julianne @ Beyond Frosting
Hi Joy! This looks awesome, I can’t wait to try this. I am looking for more skillet recipes!
Katie O'Keefe
This looks amazing! I used to make strawberry bread when I was younger, this takes it to an entirely different level!
Sue
We have gotten fresh organic strawberries in our FarmFreshToYou box 2weeks in a row! Not a single one has made it into anything other than our hands, so of course I had to read every one of the gorgeous recipies you’ve listed. Oh my. On the subject of strawberries, have you seen the freeze dried fruit sold online at thereadystore.com ? The cans are large, but the fruits are wonderful. My husband likes dry cereal, and the closest I’ve gotten to getting him to eat a bit healthier has been to choose several cereals that are high protein and/or high fiber, mixed together with a less healthy cereal and the freeze dried fruit. Then to simplify things further, I put it already mixed into a huge container along with a scoop. If there’s a natural disaster, we’re going to have enough fruit! Ha! Seriously, Joy, thanks for the strawberry dreaming.
Nelly Marie
I tried this today, am an experienced cook, followed the recipe to a T and yet my batter was more like bread dough. I went ahead and baked it anyway. Any ideas of what might have gone wrong?
Aisha
Your recipes make my life better. This will be great for Balemtines day!
Nadia
I made this cake before and it was REALLY good. Anyone know if this cake would freeze well? I’m considering making it for my wedding cake bar but would need to make it ahead of time so I’m wondering if it’ll keep well.
Melissa
This. Was. Delicious. I want to make more…and there are still (somehow) leftovers in my fridge. Thank you!!
mimi
Just made this yesterday and it was great! I got a huge container of strawberries at Costco and needed some way to use them up.
I used 1 cup of almond milk + 1T apple cider vinegar + 1/2 cup of whole milk Greek yogurt in place of the buttermilk, and used 1 1/2 cups of AP flour and 1 cup of spelt flour, and 1/4 cup of maple sugar instead of 1/2 cup of white sugar.
One more tip – try not to get the strawberry juice on the edges of the cast iron pan, as it will burn and taste bad and be hard to clean.
Alexis
I made this last weekend, and it was a big hit with the hubby. I didn’t have any all-purpose flour in the house, so I used bread flour instead. The outcome was a denser, chewier cake, which I really liked. Also, I tried the old add-vinegar-to-milk trick in lieu of buttermilk (which I also did not have, because: disorganized), and it worked great! Thanks for another great idea!
Samantha
1. I AM making this 2-day. COOL. Nothing bodes more promise of impending goodness than a jet black cast iron pan with melting butter. *sigh*
2. I am reading this and listening to the podcast when I SHOULD be EDITING (how I make $$), so forgive me if I point out the following boo-boo in the lovely recipe:
aluminimum-free
I WISH it was spelled and pronounced that way. al-oo-minimum-free. That’s awesome.
3. Because of YOU I bought Al-free baking powder 1st time evar! Thanks a million. Love you and Tracy boat-loads. =) xo
Adriana
MUST MAKE IMMEDIATELY!!! oh goodness… I wish I had had this when I went berry picking a couple weeks ago… I guess farmers market strawberries will have to do!
Joanne P
you’re a genius. this looks so good.
Samantha
Made this several weeks ago. Delicious! I brought it home for a cookout at my parent’s house. I thought of what else I could do with this base cake and summer fruit so I tried a lemon and blueberry version and it was pretty good (needed a little lemon and a little more sweet).
Elise
I really wanted to love this cake, but I didn’t. The strawberries were delicious, but the cake wasn’t cakey at all. It was more of a hard flan than a cake. It smelled great, but the texture was all wrong. I followed the recipe and everything, so i’m not really sure why this went wrong. Thanks for introducing me to roasted strawberries, though!
Sehaj Sethi
Joy! I absolutely love your website, and for some reason this is the first time I’m writing here. Will be trying this recipe out tomorrow for America’s birthday, but actually going to make it with roasted rhubarb. Since they’re more tart than strawberries, I’m assuming a bit more sugar is needed…anyways, buttermilk cake is one of my absolute favorite cakes, so I can’t wait. Thanks for the wonderful recipes!
Oh, and by the way, that stalking “search bar not status update” thing, I’ve done that. And I typed the name in twice, hitting enter after each time, so my status was “Guy’s name.” and then “Guy’s name again.” Funny enough, we ended up being best friends. Who knew.
RecipeNewZ
I picked lots of fresh strawberries yesterday, and was looking for a roasted strawberries recipe. So I found your site and I just made the roasted strawberries. Delicious! But now, based on this success, I am thinking about making the whole cake :-). It looks gorgeous! Thank you for sharing!
Drew
Made this with half cup4cup and half sweet rice flour (cup4cup is so expensive)…no other substitutions….well except a BBQ instead of an oven…..you can relate to that right. It was perfect.
Jaimi
I just made this cake tonight and am having my second huge, warm slice. The cake is quite dense. Is that how yours came out?
Katie
Thanks for the recipe, Joy! I made a vegan version and it was a smash. (Substitutions: 1/2 cup pureed silken tofu for eggs, almond milk with 1.5 teaspoons of vinegar for buttermilk, Earth Balance buttery spread for butter.) Also, I baked it in a 9-inch? springform pan. The cake isn’t sweet – it’s more like a muffin or breakfast cake. Great excuse to eat it all before noon. If I make it for a dessert, I’ll add more sugar or a sweet topping on the side.
Also, I just got your book and am loving it!
marissa
wow, this was really delicious. next time, i will put all the berries on the cake and reserve the syrup for drizzling. i’m going to whip some mascarpone with some honey and serve that on the side, too. so good!
Laura
Did it yesterday with roasted apricots and I loved it! but apricots are a little bit more acids than strawberrys and next time I will add a little more sugar to the cake. Thanks for the recipe!!
Laura
Did it yesterday for dessert with roasted apricots. It was amazing, but the cake could do with a little bit more sugar (or maybe my apricots were too acid). I’m keeping it!!
Tammy
Oh you’re great! I’ve just picked 26 pounds of berries -looked up a nice way to roast ’em and I’ve think I’ve got it! Thank you for the fun along the way, had no idea I would be getting such a tickle out of this recipe search!
Ginger
I’m making this as a birthday cake for my 11-yr old today who only likes fruity cakes, no frosting. Yum!
Jenni
Just made this, eating it now, oh my gosh. Amazing!
Allison
Will the cake have an unpleasant flavor if I use regular baking powder? All I have is Clabber Girl, which does contain aluminum. It tastes fine in most recipes, but this one calls for more than the usual amount of baking powder. Please advise…
joythebaker
since there is a good amount of baking powder in this recipe, it’s important that it be aluminum free.
lee
Okay, call me an ignorant baker – but could you talk about the benefit/result of aluminum-free baking powder?
joythebaker
It doesn’t taste metallic.
sharmaine
Hi Joy, I tried this recipe and the cake tasted like pancakes!:) It is supposed to be like this?:) Anyway this recipe was awesome! I loveeeeeee the toasted strawberries! Never knew strawberries could taste so divine!:D
Cookie and Kate
I really need to hop on the roasted strawberries bandwagon, huh? They’re so pretty and delicious, no doubt. I made Heidi’s buttermilk cake into nectarine cupcakes last year. Your strawberries look even better!
Myriah
p.s. I’m totally going to make these strawberries again and put them on pancakes, and ice cream, and just eat them with a spoon.
Myriah
Hi Joy! I’m part of a group in Marin that cooks for a homeless shelter every month. We use your recipes a lot (because they turn out consistently awesome!) and we used this one tonight. We made this cake for 70+ people and it was the most delish! Thank you for continuing to provide such great recipes and we will continue to spread the love though your cooking!
Abby
Warning…do not go take a shower while the strawberries are roasting. They will burn.
Used fresh strawberries and blueberries and still super delicious.
I guess I will just have to try this recipe again. Oh darn.
justsane
well, as much as i wanted to love this, i didn’t. i doubled the amount of strawberries, along with the other roasting ingredients, used them all on top of the cake, and it still was lacking in fruit. the overall flavor was nice enough, it just didn’t have enough fruit…
Diane
Hi Joy! I made this cake the other day, and, while it was super delicious (the boyfriend convinced me to add a handful of chocolate chips… duh), it wasn’t quite as pretty as yours. When I opened the oven to take out the finished cake, I discovered that the strawberries had fallen right to the bottom of the batter. Still tasty, but I wanted that quilted look with the batter puffed up around the berries. Any thoughts?
Jennifer
I’m so lame….I didn’t take my beautiful strawberries out in time :-( The juices burnt and made them all taste terrible. I am warming more strawberries with balsamic, maple syrup and sugar in a saucepan and I figure I’ll serve it over the cake slices. Hope it works ok! Can’t wait to go strawberry picking next week so I can try again!
Kristina
Made this for Saturday morning breakfast. It was lazy Saturday with a cup of coffee perfection and inspired a “you’re a good woman” comment from my husband. A complete success.
My strawberries were done roasting in probably 25 minutes, and I put them all on the cake to bake and I used a 9 inch springform pan because that was the closest I had. I had to cook for about 5 minutes longer (30 mins) but it was absolutely delicious. Thanks for the recipe, we loved it!
Auntie Lenie
Hi Joy,
I made this the day you posted it and loved it. Then I couldn’t get the roasted strawberry/buttermilk combo out of my mind – Last night I made lemon-buttermilk sorbet and topped it with roasted strawberries (with a bit more than a pinch of salt) – It was sublime! Thanks for the inspiration!
cheyenne
this sounds absolutely delicious!
i’m going on a trip in two days, but as soon as i get back i’m making this cake.
xo, cheyenne
Heidi - Apples Under My Bed
Ahhhhhmazing. My love of buttermilk is true. I need to make this cake. Lovely post.
Heidi xo
Kristina
I don’t have an iron skillet :( Could I use some other baking dish ?? This recipe is so good I might have to go buy one though!!
Amielle
We’ve got several cartons of strawberries in the house. I think I just found out why!
Susanne
This looks divine!
Jessie
Made this cake this morning & it is delicious! I added some peaches to the top as well and it worked. Hope I can save some for my husband! It has been breakfast, lunch & snack today.
My Kids Mom
My 8 year old thought this looked great and he has the strawberries in the oven as I type.
Sarah
What can I say, Joy? You’ve got great taste in food! This looks delicious!
Leah N
I cannot wait to make this on the weekend and eat the whole thing!!!! I may share but I doubt it… :)
Tori (@eatori)
LOVE the idea of this for brunch with tart yogurt on top. Or for a picnic. It’s the Jubilee in London at the moment- would love to take this to ours in Eltham Castle on Tuesday.
erin @ from city to farm
Haha…ohhh, thank you for the big smile this morning! And, such a yummy cake. I’m a huge fan of cast iron bakery — it keeps it from feeling too “foo foo”.
PS. Loved this line “The strawberries will sink just slightly during baking… that just means they’ve gotten cozy.” :)
Di at The Bluebell Cafe
Oooo, this looks lovely. It’s funny I always think strawberries are too beautiful to “do” anything with them but then I thought that about Guinness in cocktails too and was proved wrong with a Black Velvet on St Pat’s day, so in that vein I will try the roasted strawbs, cheers x
Gauri
Loved the roasted strawberries!!
lip smacking!
Tracy
I have some apricots that are on the edge and they need to be used asap. What would you suggest as far as roasting them? The same ingredients as the strawberries? I really want to make this cake! Looks yummy, and I just so happen to have buttermilk in my fridge right now!!
Gerry @ Foodness Gracious
There’s just something about cooking in a skillet that cries a homey feeling! I also never seem to worry about burning stuff in the skillet..weird.
Laura
I need that right now, but have none of the ingredients – nor a cast iron skillet – I’ll trade you for some gelato..
Bryn
I made this tonight, but since I didn’t have strawberries I used apples, and baked them with honey, lemon, and cinnamon before plopping them in the cake batter! I also halved the recipe because my iron skillet is a small one, and it turned out great! I’m very excited to have a piece of this with my coffee in the morning :)
kristin eldridge photography
First of all, love the new website format. And strawberries, buttermilk, cast iron skillet…hello, summer! Can’t wait to try this recipe!
Amber B
This made me laugh really hard – I have done this before and totally not noticed and left the name on my status update for a day.
Maria
Luvvvv this cake!
Lisa @ Blithe Moments
I love roasted strawberries. Every time I make them I wonder if I should be doing it to beautiful fresh berries but they are just so yum! I tend to roast them in sugar and balsamic vinegar. But this recipe sounds tantalising.
Katie
I’ve been craving roasted strawberries this summer! They just made it to the farmers’ market for the first time last week, and I think I’ll have to snatch some up to try in this cake. Thanks for the fantastic idea!
Colleen
I couldn’t resist. Made it for dessert tonight and it was incredible. Hope there are enough leftovers for me to have a slice for breakfast.
joythebaker
i’m so glad you liked it!!!
Colleen
Everyone loved it! And there was just enough for breakfast the next morning.
I’m making it again today, this time for breakfast… Or brunch by the time it’s ready. If I call it brunch, does that mean I could serve it with whipped cream?
Joymama
Just put a version of this in the oven. I had some macerated strawberries in the fridge so I cooked them a little on the stove top. Cake as directed and cooked in a skillet.
laura
I am dying because I can’t tell you how many times my status has almost been the person I was stalking!
joythebaker
right!? you are not alone.
Linda from NJ
Oh my! I’m in t r o u b l e. This cake looks divine and noted for my to-do list very soon.
Julie
Can’t wait to give it a try! Strawberries are my fave fruit :)
Sophia
Looks so good, this is perfect for summer!
Check out some other delicious summer treats, I am in high school cooking my way to culinary school! it would be amazing if you could check out my blog!
http://afoodfrenzy-sophia.blogspot.com/
Kasey @ The Wit of the Staircase
I’ve got this book downstairs in my kitchen. I’m thinking it would make an interesting layer cake…
Also, I’m thinking about a fig balsamic reduction drizzle over the top with sweetened mascarpone cheese.
Yes? No??
I don’t know… I’m just salivating. Don’t mind me.
Jenny
facebook stalking and roasting strawberries just miiiight become tonight’s most important activities.
Tracy {Pale Yellow}
Beautiful looking cake! I love the idea of roasting strawberries and I cannot wait to try it out myself!
@Tracy – my friend did that to her ex’s current girlfriend and she called me freaking out and gave me her fb password so I could delete it for her!
Sunshine
Okay, my book club has really lucked out for this evening.
I’ve made buttermilk cake before – but not like this. Don’t bother to let the pan cool before you dig in. It’s firm enough that it can handle being served right away and I think it’s probably best that way. (I wouldn’t know I haven’t let it cool yet but I have already devoured several bites.)
The flavor of the balsamic on the strawberries scared me at first as it seemed a little to tangy for a dessert so I did add a couple teaspoons of sugar to the topping mix, but in hindsight I think this was unnecessary because once it’s added to the top of the cake that hint of tang disappears into ooey-gooey goodness. Yum.
I was scared to death of over-baking it and having it too dry but surprisingly I think this is one of the the moistest cakes I’ve ever baked (I used to work in a bakery so that’s saying something). The strawberries in the cake add just enough moisture and seem protect it from the doom of drying out.
I was also scared that only 8 oz. of strawberries was being too skimpy on the fruit but it’s really the perfect amount. (However, I am tempted next time to cook them all in the batter and skip the topping but it may be too much of a burden on the batter, moisture wise. We’ll see.) In any case, don’t be shy about drizzling that maple/olive oil/balsamic syrup on the batter before you put it in the oven.
Just bake it!
(I would like to thank my toddler for taking an extra long nap this afternoon so that I could manage making this.)
tracy
How about accidentally friend requesting a friend of a friend that you are stalking. The only way you know the person you are sending the request to is by way of the friend you no longer actually speak to, but you’re stalking their page anyway. And this cannot be deleted while using your phone either…sooo, yeah…that’s awkward. Live and learn I guess!
Jessie
Oh, this looks and sounds super yummy! I have always wanted to bake with a cast iron skillet. Can’t wait to try this recipe. Thanks!
Sarah McD
How did you know I have leftover buttermilk AND fresh berries I need to use up? Thank you for being my baking savior, Joy.
Thanh @ eat, little bird
I love the sound of this cake! I’ve been looking for new ways to use strawberries in baking and this cake sounds delicious, especially with the roasted strawberries and the addition of balsamic vinegar. Yum!
Justin
That looks amazing!
Stoich91
You are a genius. Don’t let Facebook tell you otherwise. You roast strawberries, therefore you = Winning. What does Facebook know?
Sara Whitehead
I am going to make this cake to bring to work tomorrow for my co-workers. Do you think I could make it in a pie dish?
Oh, and funny post!
Lindsay @ The Live-In Kitchen
Oh the embarassment! Don’t worry Joy, Facebook is hard. Cake is easy. Sort of. Thanks for always making it easier.
Sarah @ Miss CandiQuik
you crack me up, that’s totally something I would pull on facebook.
And this cake looks heavenly &also like it would be necessary to run for 2 days straight after I ate all of it (’cause I totally could).
Anne
I have to say I was a bit ‘raise-eyebrowed’ when you talked about facebook stalking and typing the stalk-ee’s name in as a status update. Then it made me cringe. Then I died laughing. Great, now I’m totally paranoid that I’m going to do that! ;)
Naomi Anselmo
Oh, and P.S. your photos are looking even hawter than normal lately!!
Naomi Anselmo
This looks amazing for a quick special breakfast. I hope your future stalking goes better Joy – with no accidental status updates and loads of public photo albums!
Christina @ Oven Adventures
this cake sounds amazing. i love an easy beautiful cake that you can make while no one is looking…. then eat it all by yourself…. all while stalking people on fb. lol
Meghan @ After the Ivy League
This cake looks beautiful! And we’ve all made that facebook stalking slip, I blame the layout. It’s not our fault…
Kendra @ My Full-Thyme Life
Oh my! This looks heavenly! You mentioned “aluminum-free baking powder.” How crucial is that? Is it specific to this cake? Is my every day baking powder I keep on hand laden with aluminum??? I’ve just never heard of this before! Thanks!
Babs
My favorite fb mistake is when my husband logged in to check his fb on my computer. I didn’t realize and was checking the news page. My friend (we have lots of mutual friends) posted that she’d had a dream about her difficult break up. I posted (jokingly) that she was the sexy crazy girl of my dreams and I loved her. Unfortunately, to the world it looked like my husband had posted that comment as I was inadvertently logged in as him. That took some explaining.
Love the cake!
joythebaker
oooh that’s a good one!
Lynne @ 365 Days of Baking
Oh, heavens. This looks so delightful, Joy! I roasted some strawberries and put them into some ice cream and it was absolutely divine!
Yes, I can say that I’ve nearly put a name into my status update when searching for a person. I’m still afraid it will happen one day. Just another one of those moments in life when you just have to laugh and go, “Oh, well.”
Hugs!
joythebaker
nightmare!
Ann P.
Perfect cake for my strawberry-loving self! I love the way you roasted them in the oven with the honey and olive oil and salt. How novel and delicious-sounding! Gorgeous pictures, too!
Annette
wow, this looks so delicious. Do you think this would be a sweet enough base for rhubarb, or would you need to add a bit more sugar? Also, if you were to use rhubarb, would you roast it first, as you did with the strawberries?
JODY
I have made the same facebook faux pas so many times, and I feel like a complete moron every time. Lovely cake, and love your blog.
Sarah
This looks super yummy! No strawberries in the fridge currently, but I do have blackberries. What would you suggest doing with them? Just smashing them and adding them to the cake?
Alicia Jaybird
Oh my goodness, this cake looks amazing! I just made a gluten-free strawberry crisp today, topped with lazy basil ice cream. I want to try strawberries in every dessert possible this summer…making a gluten-free version of your buttermilk cake will have to be next on my list.
Anne C.
I’ve totally typed the person’s name I was trying to stalk in the ‘what’s on your mind” bar before…and posted it. Turns out on Facebook mobile you can’t undo it. Imagine the panicked run around the house to find the laptop. Oh lord.
At least there’s cake to console us. Looking forward to giving this a whirl soon!
Lisa
Oh joy, don’t facebook stalk…you don’t want to be “that” kind of girl… stick to baking! less messy
Jen
YUM! I love roasted veggies, never tried roast strawberries, these sound delicious! Can’t wait to try the cake, too. thanks for adding in what to do if you don’t have an iron skillet. i have a tart pan, so will finally get to try it!
Chess
That looks delicious.
Also, I wish I didn’t have to read about my morning Facebook routine while actually performing my morning Facebook routine. It’s….horrifying. And I’m guilty of everything. So embarrassing. Hah.
Kendra
Is this the buttermilk skillet cake from your book? Because I almost made it this weekend but went with the peach cobbler muffins instead. Which were uh-mazing. You haven’t disappointed me yet, Joy. In fact, every recipe I’ve made from your book (I think I’m up to half a dozen or so) has been delicious, often the best of that thing I’ve had. I’m headed to the farmers market now to buy this week’s gallon of strawberries. This cake might not be able to wait for another weekend.
You’re making art, Joy. You’re doing your thing, doing it well, and bringing life change to others. You couldn’t ask for anything better.
Bianca @ Confessions of a Chocoholic
I’ve never roasted strawberries before but I can imagine that sweet toasted glaze tasting wonderful. Oh and I’m so paranoid about Facebook stalking, precisely for the reason you stated above!
Bakerkat
OMG this cake looks and sounds wonderful.
I just love strawberries. Looks like Summer!
Amy @Macncheesenpeas
Whoa, this looks heavenly. I need to get myself a cast-iron skillet asap!
Rachael B
Oh Joy, you had me at roasted strawberries. My house is going to smell heavenly tonight… and my stomach will be in a similarly happy place :)
Barbara
Hi,
Love your website and am inspired by the recipes and attitude!!
Can you tell, me though where the balsamic vinegar goes in? I’m assuming with the maple syrup, olive oil and salt, but it’s not mentioned, is it?
Thanks
Becca - Cookie Jar Treats
Very interesting cake. And I don’t own a cast iron skillet. So many recipes call for baking in one. I want to be cool too and own a cast iron skillet!
Christine @ Take With Food
yay for another buttermilk recipe to add to the arsenal. I like using buttermilk but always end up with a lot left over after I buy a quart for a single recipe! This will help with the extra buttermilk… and sounds like a super delicious early summer dessert :)
Jennifer
Yummy! I’ve seen quite a few people roasting strawberries lately, and I’d never thought of doing that before. This looks like a great recipe to test them out!
Linn
I love your food photographies, they’re great! :)
thelittleloaf
I’ve seen so many gorgeous strawberry based desserts on the internet this week, it’s hard to know where to start! But this is definitely going to the top of the list – love the way the sticky strawberry syrup soaks into the sponge :-)
Sally @ Spontaneous Hausfrau
Oh, geez – I have been thisclose to making the very same mistake on Facebook. That’s when I know I’m cut off from Facebook for the day!
But this cake- oh this cake would be no mistake. I need to make it now. Especially in the cast iron pan, because everything is better in a cast iron pan.
Carol Anne @ Rock Salt
This looks epic, I can aaaaaaaalmost taste it. I might try the strawberries with some cold pressed rapeseed oil, that stuff’s my favourite right now.
Julie H. of Spinach and Sprinkles
Oh no! That little mishap is one of life’s jokes on us- the ones that make us truly want to turn back the clock– just for a millisecond!
This cake would make it all better, I’m sure :)
Carolyn
I love that photo of the hulled berries against the blue!
Todd
So good. We just picked strawberries this weekend, so I’m pretty excited to be in strawberry mode. This recipe looks like a great way to enjoy them; it’s actually fairly similar to the strawberry shortcakes I posted yesterday: http://foodiesarsenal.com/strawberry-shortcakes/
Yeah strawberries!
Marian (Sweetopia)
I saw your pic on instagram and have been so curious to see how you made it. It looks absolutely scrumptious! I need to make it. xo
Katrina @ Warm Vanilla Sugar
joy, this sounds fabulous! I need to use up some rhubarb right now too :)
Laura - Five Simple Questions
Your intro reminded me of this: http://thoughtcatalog.com/2012/why-i-stalk-your-ex-girlfriend-online/
joythebaker
that’s so real.
Shushmi
Oh Joy – ive totally almost made my FB stalking public – but caught myself just in time.
strawberries make everything better though – right?
Love these!
Netttie Moore
Joy,
Your cake is just fabulous! As always, I love your blog and enjoy reading it so much! Nettie
Lauren at Keep It Sweet
Um, I have completely made that Facebook mistake! Awkward much?
Lisa
Cast iron skillets are amazing for baking!!!
April
This looks delicious-must try! <3
Erika - The Teenage Taste
Seriously, Jo, you must be reading my mind. Lately I’ve been obsessed with roasted strawberries. Obsessed, I say!
Diane
You know, the greengrocers here sometimes use a metal shovel to transfer strawberries to a paper bag when you buy them, which means there are always some squishy duds when you get a kilo or two. This would be perfect for those not-picture-perfect specimens. Or hell, who am I kidding. The picture-perfect ones too.
Shirley@bells-bakery
ha ha ha you always make me laugh,i think everyone has nearly done that at some stage! On the other hand this is what fresh strawberries were destined for. yum!
Sam
1) I’ve definitely almost done that…
2) This is what I had planned to do with the quart of strawberries I picked up at the farmer’s market this weekend (love HS’s buttermilk cake recipe with whatever fruit happens to be around at the moment). But then I ate most of them. I have no self-control when it comes to strawberries!
Audra
Now you have me thinking about going one step further….roasted strawberry preserves. So gonna try it!
Jessica Ann [peonyfish]
Let me tell you a sad story: I have a beautiful gigantic cast iron skillet that is so heavy I need two hands to lift it. It doesn’t fit in my tiny oven.
From Cupcakes, With Love
hahaha this made me laugh so much! cannot imagine the panic you felt. and drool at the same time…this looks SO good Joy. definitely trying this one out! i think i’d probably eat all of the strawberries halfway through though…
From Cupcakes, With Love x
sara covey
i suspect you were stalking me because 1) i have been looking for inspiration for aother cake to make using strawberries and 2) it’s my birthday tomorrow… so i figure this post was just for me – thanks again, Joy! x
joythebaker
happy birthday tomorrow!!
Kathryn
facebook is just way way too dangerous. far too much potential for awkwardness.
gorgeous photos in this post joy.
leaf (the indolent cook)
Ha, the Facebook thing you mention is a secret fear of mine – I always double check! Well, live and learn, and enjoy cake. ;)
Grazing Kate (@grazingkate)
yum – I’m always a bit confused by US cup measurements though – I’ll have to google it to sort out conversions. And I have never baked in a pan like that – interesting!
Margherita
I love the idea of making a cake in a skillet. It’s pure genius and I’ve never tried it before.
I’m gonna find some good tasting strawberries at the market later today and make this wonderful “baby”!
Julia {The Roasted Root}
Can’t say I’ve had an “oops” with my facebook stalking yet, though it is nice that facebook allows you to delete posts. nifty trick. Dense fruity cake is definitely a favorite and I’ve never made a sweet treat in the skillet like this so I am intrigued and interested and my mouth is watering.
vanessalillian
Been there, done that… must make cake!
Karen
Heehee..I enjoy facebook stalking as well, but I double check I didn’t do anything silly like click on their links or add them accidentally. Lovely cake :)
The slow pace
I have to try that cake!
Bene
Roasted strawberries, that is new to me, and I will try it very soon. :]
Kate @eatrecyclerepeat
I want to dive into a vat of these roasted strawberries. They are about to go on everything I eat…
Katie
Oh man, roasted strawberries have been all over the internets lately, and now that local strawberries are FINALLY arriving in my hood, I’m itching to try them out. Combining roasted strawberries with Heidi’s buttermilk cake (the one she tops with plums, right?) Genius! And I’m totally coveting a cast iron skillet now.
Redd H from Salted Spoon
This looks like absolutely heaven! I’ve nearly done that on Facebook so many times. You are not alone!
Frances
I have been wanting to roast strawberries forever! Saw them in a recipe years ago, and have always just been waiting for the perfect time and occasion. Looks so lovely! Wonder if other berries would work as well…?
Charlotte
Ha, I only recently got Super Natural Every Day and wanted to try the roasted strawberries recipe this week. I’ve never had roasted strawberries ever before. And yesterday evening I saw a buttermilk cake in there, too. This morning I come online and see you’ve got it all combined! :D Yay! Sounds like my weekend kitchen adventure. :)
Maggie @ A Bitchin' Kitchen
Oooh, I’ve come soooo close to accidentally making that mistake before!
This cake looks delicious – I love me some strawberries this time of year.
Mandy
Oh, you don’t even know how many times I’ve almost made that horrible, horrible Facebook mistake. Luckily it hasn’t happened yet, but I freak out every single time.
And that cake looks amaaaaaaazing.
Averie @ Averie Cooks
In a recent blog post of mine, I linked up Heidi’s book (and your book of course!) because I “re-discovered” her book after putting it down for a year or so…and that strawberry recipe was speaking to me! And now…you made cake. Oh, it looks so fluffy and perfect and I want it!
Le Citron
Hummmm… Your cake looks amazing !
Sofia
That looks amazing. I keep trying to find a reason to give in and buy an ample of amount of strawberries from the trucks that are temptingly parked on PCH… think I just found it! It would be perfect with a scoop of vanilla bean ice cream.
Lindsey @ Gingerbread Bagels
Hahahaha i’m so glad there are other facebook stalkers out there. :)
But seriously, this cake… I just drooled all over myself.
emmycooks
Ever since learning The Way of The Olive Oil Granola, I am never raise-eyebrowed about the combination of maple syrup, olive oil, and salt. I put it to work on some candied pecans with rosemary just last weekend. I can’t wait to give some strawberries the treatment and see if they last long enough to make into cake.
Vijitha
Never thought of baking it in a cast iron skillet. I am going to try it next time. The strawberries look so beautiful – plump and sweet. Delicious recipe!
Ali
seriously, i’ve caught myself doing this SO. MANY. TIMES. luckily, i’ve never actually posted someone’s name….
this cake looks heavenly.
Lexi @ You, Me, & A World to See
Quick hand-mix cakes with berries = the JOY of summer :)
Jamie @ green beans & grapefruit
Oh joy……this made me laugh
Margarita
Oooh… Yikes, sorry about the FB mess up… It happens. I just hope there’s no function where stalkees can view their stalkers, I would die. This recipe sounds too good to be true. When I saw the cast iron skillet I thought, oh no, I don’t have one… But as always, you think of everything and gave alternative directions. I love you!
Mary @ Bake Break
Joy, for the win! This looks awesome. Your skillet cakes have me itching to make one (I never have…. shame on me!).
Also: facebook stalking sometimes takes learning the hard way. but then: you’re a PRO.
Colleen
Well, I’ve been stalking your blog waiting for you to post the strawberry deliciousness I saw posted on Instagram earlier. :) Look at it this way, at least you can laugh about it or turn it into a story. That’s what I try to tell myself when I frequently stumble into embarrassing moments.
Lynna
this sounds so magnificent! :D
Julie
I too am constantly embarrassing myself. But would feel no shame in hiding in a closet to have some alone time with this cake. Love cakes baked in skillets! And roasted strawberries….
delaney @ heartbreak pie
As a seasoned facebook stalker I’m kind of surprised at such rookie behaviour, but it’s hilarious and your embarrassment is something I am constantly feeling. And cake IS good and totally makes eeeeverything better. Love it.
Suzanne
Baker, blogger, Facebook stalker- you do it all! I make this same cake with blueberries, but never thought of using a cast-iron skillet. Must try!
Sylvie
Joy, I’ve been thinking the past few days when your next post would be and it doesn’t disappoint!
Joanne
Hey there! I find you to be fabulous. Moving, adventures, just living life. I assume I am being premature sending a message at this time,however, I am going to make the strawberry cake tomorrow. I am going to use a springform pan hope it works!