Wow, that is one long title for a cake, but it’s going to be delicious. And by sugar-free I do not mean that this is packed full of fake sweetener, nor do I mean that this is particularly healthy, there is still some butter and buttermilk in it (you could make it lighter by using non-fat buttermilk.)
So instead of refined sugar I used agave. This created a much less-sweet cake, but that’s ok because the strawberries really shine through which makes it amazing!
And let’s talk about the roasted strawberries. Roasting them caramelizes their sugars and makes them so sweet and delicious, adding salt just makes them taste more like strawberries, it’s amazing!
And look at how delicious those strawberries make the top of this cake look!
Are you hungry yet?
Ok good, let’s get going on this!
adapted from Joy the Baker
1 carton strawberries cut into halves or quarters (you can use more if you would like)
1 tablespoon butter
2 tablespoons real maple syrup
1 tablespoon olive oil
1 teaspoon sea salt
Preheat the oven to 400.
While you are slicing your strawberries, put a pat of butter on a edged cookie sheet (edges are super important! If you don’t have a cookie sheet with edges you can use a pyrex) and put in the oven until melted.
Swirl the melted butter around the pan and pour the sliced strawberries on top of it.
Drizzle with maple syrup and olive oil and sprinkle some salt all over those strawberries.
Now mix everything together, it’s looking yummy!
Throw that pan in the oven for 20-30 minutes or until the strawberries are nice and tender and their juices have formed a syrup.
adapted from Joy the Baker
2 1/2 cups flour
1 tablespoon baking powder
1/3 cup pure agave
1 1/2 cups buttermilk
1/4 cup butter, melted
So while your strawberries are roasting you can go ahead and get this together, it’s pretty simple and all you need is a bowl and a whisk!
Preheat oven to 400.
In a large bowl mix together all your liquid ingredients (agave, eggs, buttermilk, butter, vanilla). Give them a quick whisk and make sure that everything is incorporated.
Then add in the flour and the baking powder. Whisk until smooth (don’t over whisk, it’s ok if the batter is mostly smooth with a few chunks).
Butter and flour a pie pan, this will prevent the cake from sticking.
Scoop the cake in, all of it may not fit, you can make it into a cupcake or two if you feel like it. Smooth out the top a little bit.
This is where this cake gets taken up a notch, it’s about to get exciting. Take your strawberries and spread them evenly over the cake, adding some of the syrup as well.
Throw that puppy in the oven for 25-30 minutes or until nice and golden brown and firm.
Allow to cool and slice and serve, everyone will be so impressed with your skills (especially since the name makes it sound so fancy!).
Also, for the record, this cake was so easy that I was able to make it with this much counter space.
I had just moved and that’s about all I could clear off at the time, so no excuses, just go and bake and love it!