I saw this post on Tasty Kitchen today as I was browsing the site. My Lemon Poppy Seed Muffins were also in the feautured section on the site! If you’ve never been to Tasty Kitchen, although I’m not sure who hasn’t heard of The Pioneer Woman, Ree, by now. I am a regular pioneer woman junkie. I think it’s one of the many websites I visit when I first turn my computer on. I’m addicted. I found her site about a year or two ago when I first developed my addiction to food blogs, and I read her entire story Black Heels to Tractor Wheels in probably two sittings. I was hooked. I love her site, and her new cookbook. Which, I really hope she makes a tour up into Canada so I can meet her! Tasty Kitchen is a website launch of hers that is a community cooking and baking network. It’s free to join and you can meet lots of different bakers on it.
Now, back to this cake. My mom came home from work yesterday with a big container of strawberries. I wasn’t sure what I wanted to make with them, which of course was my first thought when I saw them. So, I plopped a few into some yogurt and went on my way. And then to work. You remember, my high-heel wearing 7 hour shift. Yesterday it was only five high-heel-wearing hours. And that was enough. So this morning when I woke up at 8:30 on a saturday morning, with Lainey next to me and my mom off to Osoyoos for the weekend, and another night of high heel wearing work ahead of me, I decided to bake something. I think I’ve officialy substituted baked goods for lunch, cereal for breakfast of course and something for dinner. This recipe comes from The Caramel Cookie with a few adaptions. It’s a very fluffy light tasting cake studded with delicious strawberries. I love summer and all it’s fruit and veggie goodness.
Tomorrow I’m making a Louis Vuitton Suitcase cake as requested for a friend, with a Louis Vuitton Shoe of course. Stay tooned!
In the meantime, please if you have strawberries around and a cup or two of flour, try this delicious cake, it’s perfect to whip up if someone stops by for a visit.
Strawberry Buttermilk Cake
Adapted from The Caramel Cookie
- 1 1/4 cup All-purpose flour
- 1/2 cup Sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 1/2 tablespoons butter, melted
- 1 Tbs. Canola Oil
- 1 egg
- 1/2 cup buttermilk
- 2 Tbs. Lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cup strawberries, quartered
Preheat oven to 350.
In a small mixing bowl, combine flour, sugar, baking powder, and baking soda in a bowl.
In a stand mixer combine egg, buttermilk, lemon juice, melted butter and canola oil and vanilla extract.
Add dry ingredients slowly to stand mixer and wet ingredients and stir until just combined.
Take mixing bowl off of mixer and gently fold in the strawberries using a spatula.
Pour batter into a greased 8×8 pan. Sprinkle top with demerara sugar or brown sugar if you like. Bake for 20 to 25 minutes.
Cool slightly and run a knife around the edge of cake. Dust with confectioners sugar and serve with some whipped cream if you like as well.