Saturday, June 4, 2011

Refreshing Strawberry Buttermilk Cake

There is nothing (or at least not much) better than freshly picked strawberries from your own garden. Three years ago, I bought 12 strawberry plants and they just keep multiplying. In another three years, my whole vegetable patch will probably have turned into a strawberry field. These little (or sometimes not so little) red cones in a way represent the beginning of summer after about 4-5 months of winter and about 1 month of spring. As today was HubbyGrouch's birthday, I made this yummy yummy yummy strawberry cake. I had tried the recipe once, about 1 1/2 years ago for LittleGrouch's birthday (which is in November). We really enjoyed the cake then, but really good strawberries made it even better. It was a warm day, I did some gardening in the sun blah blah blah. What I am getting at is that that's my excuse for having two pieces of this refreshing treat and I am looking forward to eating another one (or two) tomorrow.

3 large eggs, separated
2/3 cups sugar
1 sachet vanilla sugar
1 dash salt
zest and juice of one lemon
1/3 cup flour
1/3 cup corn starch
1 tsp baking powder
2 1/2 envelopes gelatine
2 cups plus 2 tbsp buttermilk
1 pound strawberries
2 1/2 cups heavy whipping cream
chocolate sprinkles or mini chocolate drops or chopped nuts for decorating

Preheat oven to 350°F. Whip egg whites until stiff. Slowly add 1/3 cup sugar, vanilla sugar and salt. Carefully mix in egg yolks and lemon zest. Mix together flour, starch and baking powder, and carefully fold into egg mixture. Line a 9 1/2 inch spring form with parchment paper. Fill in dough, smoothing it, and bake for 20-25 minutes. Let cool completely. Mix together gelatine and 1/4 cup water. Bring remaining sugar with the lemon juice to a boil. Remove from heat, add gelatine and let dissolve completely. Mix in 1/4 - 1/2 cup buttermilk, stirring constantly. Then mix with remaining buttermilk. Put in the fridge for about 30 minutes. Cut 10 ounces strawberries in halves or quarters. Whip 1 cup of cream until stiff. When buttermilk starts to gel, fold in strawberries and cream. Cut cake in half horizontally. Put spring form around bottom part. Fill in buttermilk-strawberry mix and cover with upper cake layer. Let set in the fridge for about 4 hrs (or over night). Whip remaining cream, spread about 2/3 on cake, and decorate the cake with the remaining cream and strawberries. Sprinkle with chocolate or chopped pistachios etc. Serve immediately or keep in the fridge until serving.


  1. What a lovely summertime treat. The layered flavor in this cake is unique and very delicious. My plate would be clean after eating this-not a crumb would be left! thanks for posting-buzzed it.

  2. Toole Farben und aus Erfahrung wissend auch super Geschmack..Sehr schön

  3. Beautiful and unique!! Love this post of yours!!