Once strawberries are in season, I usually buy several containers every week. I just can’t get enough. I saw this recipe and knew I had to partake. Buttermilk always does something so amazing to dough, it’s so light and airy. And the strawberries just make it even better. I’m dairy free so I didn’t serve it with anything else, but this would have been amazing with whipped cream or vanilla ice cream!

Recipe adapted from here. 

Ingredients
Roasted Strawberries-
16 oz strawberries, hulled and cut in half
3 tablespoons maple syrup
2 tablespoons olive oil
Pinch of salt
3 teaspoons balsamic vinegar

Cake-
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
2 eggs
1 1/2 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla
Roasted strawberries from above
1/2 cup strawberries, hulled and cut into quarters (this wasn’t in original, I think it’d make it even better, but not documented in my photos)
3 tablespoons sugar for topping
Whipped cream, optional

1. Preheat oven to 325 degrees. Cover a baking sheet with parchment paper.

2. In a medium bowl mix maple syrup, olive oil, and salt. Add strawberries, and mix thoroughly. Place strawberries individually on baking sheet. Roast strawberries for 15-20 minutes. You want to remove them before the juice starts to burn. Once done, remove strawberries from pan, and place in a bowl with the balsamic vinegar. Mix and set aside.

3. Raise oven temperature to 400 degrees. Butter a 9 inch tart or pie pan.

4. In a medium bowl, mix flour, baking powder, and sugar. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla. Add the buttermilk mixture to the flour and stir until all incorporated. Mix in the fresh strawberries, being careful not to break them. Place batter in the prepared pan. Cover with half of the roasted strawberries. Sprinkle the top of the cake with sugar.

5. Bake for 15-25 minutes until a toothpick or knife comes out clean. Serve cake with the remaining roasted strawberries. You could also top with whipped cream.