A simple country buttermilk cake with strawberries is the perfect accompaniment to an evening meal. This recipe is very old and very simple. It makes a great cake for afternoon tea and for whipping up quickly when company comes over unexpectedly. 
Prepare a 9 inch round cake pan by buttering it well and then sprinkling it with flour, shake out excess flour. Preheat oven to 400*F.
Ingredients:
1 1/4 cups self rising flour or use 1 cup all-purpose flour plus 1/4 tsp salt, 1/2 tsp. baking powder and 1/2 tsp baking soda.
1/2 stick butter
2/3 cups sugar
Another 1 1/2 tablespoons sugar
2 cups capped, chopped strawberries or use whole raspberries or even whole blackberries
1/2 cup plus 2 tablespoons buttermilk
1/2 tsp vanilla
1 egg
Cream butter and 2/3 cups sugar til its fluffy and light colored. Add the egg and mix in. Add the flour )salt,soda and baking powder if using) mix well.
Add buttermilk and vanilla. Stir til blended. Pour into prepared pan. Scatter chopped berries over top then sprinkle with sugar. You can use sanding sugar to make it really sparkly!
Bake at 400*F for 25-30 minutes. Check for doneness by inserting a very thin small knife in the center. If the knife comes out clean the cake is done.
Take out of the oven when done, cool 10 minutes. Turn out onto a plate to cut and serve.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
I would not recommend making this with frozen strawberries unless you are looking for a British-style pudding. Don’t get me wrong- it tastes INCREDIBLE… but for me, it turned out less like cake and more like steamed pudding. Either way, its yummy.
Thanks for the report Genevieve! Its very helpful to get feedback on other ways of making recipes.
I’m thinking of using blueberries, would I need to adjust the flour?
I have never added more flour when using blueberries, Mary. Like most old fashioned recipes, you may have to try it ans see how it goes for you!
Wow this looks great! Add a little homemade whip cream and this could replace our strawberry shortcake:)
Have you ever tried replacing one or two of those cups of all purpose with whole wheat pastry flour?
No, but I have made this cake using all whole wheat flour with the addition of a little gluten. It makes a very nice cake!
I guess it’s almost lunchtime here, but YUM, that looks so delicious ~ espec when I have buttermilk in the fridge and various berries in the freezer. I will try making it with fresh whole wheat flour =)
Patty,
I started to include in the article that you could use frozen fruit. I’d probably do it. But the batter will be wetter so you’d have to adjust either baking time or amount of butter milk just a tad.
Yum! I wonder if I could use frozen fruit? I have some strawberries tha tI’ve frozen whole, could I just put them in there frozed and adjust the time? I’m afraid if I thaw them out first they will get mushy. But then again that probly wouldnt’ matter since they’ll be cooked, right?
Thank you Sylvia {{{hugs}}}
Patty H.