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Roasted Strawberry Buttermilk Cake

A simple buttermilk cake, topped with roasted juicy strawberries.
Servings: 8 inch cake
Author: Vicki


  • 1 1/2 cups plain flour
  • 3/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 6 tbsp salted butter
  • 1 cup caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1 cup roasted strawberries*


  • Preheat the oven to 190C & grease & flour the base & sides of an 8-inch cast-iron skillet (or a cake pan). Set aside.
  • In a medium bowl, whisk together the flour, baking powder & bicarb. Set aside.
  • In a large bowl, beat together the butter & sugar until lighter in colour & fluffy. Beat in the egg & the egg yolk, mixing well between each addition. Finally, beat in the vanilla extract.
  • Add half of the flour mixture & beat on low until just combined. Add the buttermilk & beat again until just combined. Finally, add in the remaining flour & beat until just combined. Use a spatula to finish mixing altogether gently.
  • Spoon the batter into the prepared skillet & evenly spread out the top. Bake in the preheated oven for 30 minutes, or until golden brown all over & a skewer inserted into the centre comes out clean.
  • When the cake is cooling down, top with roasted strawberries. Serve in generous wedges!