Strawberry Buttermilk Cake

Strawberry Buttermilk Cake


It’s been a long time since I’ve shared a recipe. Lots of life happening…all are growth experiences. I hope I won’t be so silent for the second half of this year. While there are still berries at the farmers markets, this cake is quick and simple to make. And, it’s perfect for your summer meal.


I found this in one of my Gourmet magazines, which in my opinion was the best cooking magazine of all time. Not only did the magazine share amazing recipes and meals, but also its stories and photos mentally took you on a journey from where the recipes came. There are other publications that do the same, but this one remains my favorite. Unfortunately the magazine no longer exists, but many of the recipes can be found online. I’ve kept a couple handfuls of hard copies, and I still often browse through them for inspiration.

The original recipe was with raspberries, but my go to berry is strawberry. I’ve added lemon zest or spices (vanilla bean and/or cinnamon,) slightly reduced the sugar and made it with blueberries too. If you try it, let me know what you think!

  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ stick unsalted butter, softened
  • scant 2/3 cup sugar plus 1 Tbs sugar, divided
  • ½ tsp pure vanilla extract
  • 1 large egg, room temperature
  • ½ cup shaken buttermilk
  • 1 cup fresh strawberries

Preheat the oven to 400 degrees F. Butter and flour a 9-inch round cake pan.

Whisk together


flour, baking powder, baking soda, and salt.

Beat butter and scant 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 to 4 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Slice strawberries and scatter evenly over top of batter, leaving space between the berries. Sprinkle with remaining 1 tablespoon sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.




Yogi Likes to Cook

Yogi Likes to Cook

Nourish Wellness

I like to cook. When I get or make the time, cooking is a cathartic experience for me. When I’m motivated or inspired, I look in the fridge to see what I have, or think about for what I’m in the mood. Sometimes I follow straight from the recipe; sometimes I change ingredients or steps based on experience; and sometimes I follow a desirable color palette. Grazing through cookbooks or magazines of various cuisines and diets, and even online, I begin to anticipate what may be created next. I also love excursions to the grocery store or farmers market, seeing what’s fresh and in season to determine what colorful dish can be prepared.

I think my cooking interest really began in my early 30’s while living in Seattle. I had a group of friends, some who cooked and some who just enjoyed food. When I met my husband he worked in the service industry and also enjoyed cooking, and the foodie adventures continued. Including the major holidays, dinner parties, barbeques, restaurant excursions and take-away gatherings were the norm. My favorite experiences, and most of the time the dishes, were prepared at each other’s homes. I loved having themes and searching for new things to cook. I even enjoyed the challenge of meeting everyone’s dietary restrictions and preferences. Well, almost always…

Some of my more recent curiosities were inspired by a vegetarian cookbook full of international recipes, which was referenced in a book about Ayurveda. That led me to dig deeper with Sachi Doctor, an Ayurvedic practitioner based in San Francisco. Sachi taught me to understand how to eat (and live) in a way that is more aligned with my mind-body constitution (dosha) and with the seasons. Thinking about reviving the group meal experience and combining it with my passions for teaching and cooking, Sachi and I collaborated to teach workshops that applied Ayurvedic principles on the mat and in the kitchen. That work inspired me to continue learning and to be more mindful in my life and in my teachings for others.

While this wasn’t in our workshop, here’s a tasty salad idea that I created for Summer/Spring.


Vibrant Quinoa Salad

Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

  • 1 bunch cilantro
, packed
  • 1/2 cup parsley
, loose
  • 1/4 cup each dill, mint & tarragon

Mix with the following:

  • 2 cups (more/less as desired) cooked quinoa
  • small sautéed onion, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 to 1 serrano pepper, deseeded and chopped
  • 3-4 green onions, sliced
  • generous handful of arugula, chopped
  • salt & pepper to taste; I also added cumin
  • feta, optional

If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.