Roasted Strawberry Buttermilk Cake.

Trying to soak up the last days of summer, I found myself with a couple pints of strawberries in my shopping cart over the weekend.

Earlier today, relishing some serious sunshine and warm weather, I turned on my current favorite Pandora station and roasted those strawberries, while dancing around my kitchen.

I haven’t roasted fruit in a the oven much, besides a baked apple or two (which will be so delicious in a month or so when fall is in full effect).  But these roasted berries are super sweet and are so perfect in this cake.

I made mine in a cast iron skillet, but a 9″ cake pan would do if you don’t have one.

Slice a large piece for yourself — and for friend or two — and enjoy on a quiet late-summer evening.  Or morning.  No judgement.

Roasted Strawberry Buttermilk Cake

Recipe adapted via Joy the Baker

To make the roasted strawberries, you will need:

2 pints strawberries, hulled and halved

1 T. olive oil

2 t. sugar

Pinch of salt

1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil.

2. Place strawberries on pan and toss with oil, coating evenly.

3. Sprinkle sugar and salt over berries.

4. Roast for 20 to 25 minutes.  Allow to cool while preparing batter.

To make the cake, you will need:

2 and 1/2 c. all-purpose flour

1 T. baking powder

1/2 c. sugar

1/2 t. salt

2 eggs

1 and 1/2 c. buttermilk

1/4 c. unsalted butter, melted and cooled slightly

1 t. vanilla

Zest and juice of 1 lemon

1. Sift flour and baking powder into a large bowl.  Whisk in the sugar and salt.

2. In a separate bowl, whisk together eggs, buttermilk, and vanilla.  Slowly drizzle in the melted butter and mix well.

3. Add the egg mixture into the flour mixture all at once and fold with a spatula, mixing until no flour remains.

4. Fold in the lemon zest and juice.

5. Pour batter into a greased cast-iron skillet.  Place roasted berries on top, using the spatula to mix into the batter.

6. In a small bowl, mix together 1 T. sugar and 1/2 t. cinnamon.  Sprinkle on top.

7. Bake at 400 for 20 minutes, or until a knife inserted into the center of the cake comes out clean.

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


  1. Holy moly why have I not been hired as your personal Pastry Devourer. (That’s hard to say.) This looks super amazing.


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