Advertisement
Strawberry Buttermilk Cake
- Serves
8
- Difficulty
Easy
By Cheryl Day and Griffith Day
Published 2015
When strawberries come into season in the spring, we always pick enough to freeze so we can use them year-round. You don’t even need to wash the strawberries before freezing–just leave them in their little basket and put it in a ziplock freezer bag. It might seem odd, but if you don’t wash them, you don’t add any extra moisture, and they will keep longer. When you’re ready to use the berries, just defrost in the fridge and clean and hull them as you would if they were fresh.
Ingredients
Method
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
This cake is gorgeous, really delicious and oh so easy to make! I make it several times every summer. Don’t be shy with the strawberries! I quarter them and make sure to fill every possible bit of space on the surface of the batter with the strawberries as they do shrink a fair amount when they cook.
I have a slightly British scepticism towards any dish involving cooked strawberries (it's curious - we just seem to avoid it, other than in jam. But this sounds worth a try…)