Roasted Strawberry Buttermilk Cake

Just the other week I wrote about adulting, and how great it feels when you actually take control of your life. Well, I have been adulting all over the place lately. You know when you have a kind of vague idea of what you want your future life to look like? Mine looks like this: people come to visit, and I’m in the kitchen cooking up a storm. There’s fresh pasta hanging out to dry, and there’s a fresh buttermilk cake being pulled out of the oven. All while looking stylish in that perfectly disheveled-yet-boho-chic kind of way. You know?

I get closer to that dream everyday; the other day I discovered that I love making pasta! And, I don’t mean to toot my own horn or anything, but it was delicious. My future adulting dream doesn’t seem all that far away after all! Except perhaps the bit about being stylish, but a cute apron could definitely fix that. We can do this. This cake, a plain ole buttermilk cake, is one that will undoubtedly be pulled from my oven many times as I try to pull off that effortless chic.

This is one of those satisfying cakes that comes together quite easily. You mix everything together, pour into a skillet, & cover it with roasted strawberries when it comes out. Cut it into generous slices, and serve with a big cup of coffee. Thanks to the buttermilk, it’s amazingly light, not too sweet, but still crumbly & flavorsome. Here, I’ve topped the cake with roasted strawberries, but in the past I’ve lathered with pecan caramel for a little seasonal difference. It’s truly effortless chic at it’s best, one to keep up your sleeve for sure.