Strawberry season is almost here in Portland but in the meantime I’ve been buying those pretty but not very flavorful strawberries at the store. Nothing compares to a fresh, ripe, right out of the field Oregon berry! Yum! I can’t wait!
When you think of strawberries and dessert I bet the first thing that comes to mind is strawberry shortcake. A very worthy use of strawberries but I have to admit not my favorite. I have yet to find a shortcake that I’m really crazy about. Most of the ones I have tried have been fairly dry.
May I suggest an alternative to shortcake – buttermilk cake!
Buttermilk cake is a nice light, moist cake with a whip cream frosting. The perfect topping for it is of course, fresh strawberries!
Made in a spring form cake pan there is no need to mess with layers and filling in between. The recipe calls for cake flour which makes for a nice light cake but it also gives a cake a tendency to fall. I didn’t have that problem with this cake but have had in the past. If the cake does fall just fill in the hole with lots of the whip cream frosting – yum!
One tip to prevent a cake from falling is DO NOT open the oven during baking!
After you remove the cake from the oven you will poke holes in the cake (I used a bamboo skewer), be sure and poke lots of holes – you want the simple syrup to have lots of places to ooze down into – the more the better! This is what makes the cake so nice and moist. Be sure and poke holes around the outside edges too and be sure the cake is warm when you pour the syrup over the holes. Let the cake sit for a few minutes after so that liquid has plenty of time to be absorbed into the cake.
Recipe originally shared over toPortland Mama