This Roasted Beet & Strawberry Buttermilk Skillet Cake combines sweet, roasted beets with locally grown strawberries in a moist & buttery buttermilk cake...
This recipe first appeared on the Bridgeport Farmers Market Let's Get Fresh site.
I am on a mission once again this outdoor farmers market season to show you all how you can create a delicious recipe purchasing mostly locally grown & raised produce and meats at your local farmers market.
I started this locally inspired recipe series last summer, and I am thrilled to be continuing the series this year as well. Each month I will be sharing a recipe here to the blog inspired by and featuring some of my own personal favorite fresh & local finds from my local market.
Top with a scoop of your favorite vanilla ice cream or some homemade whipped cream, and you have an impressive dessert to serve at your next summertime get-together...
And how could I possibly resist these gorgeous golden beets when I spied them at my local farmers market a couple of weeks ago? ;) Of course, you can use any variety of beets in this cake recipe, but I definitely recommend using a golden beet if you can just for the beautiful color.
Even if you think that you do not like beets, I suggest that you at least give them a try in this buttermilk skillet cake recipe. You just may be surprised by the end result! ;)
This cake is perfect on its own, but feel free to top each slice with a scoop of creamy vanilla ice cream or a dollop of homemade whipped cream for a little extra wow factor.
If you loved this summertime strawberry dessert recipe , you might also like my...
I know that beets may not be the first ingredient that comes to mind when whipping up a dessert recipe, but hear me out for a second. When you roast beets, it brings out a natural sweetness in them that makes them perfect for sweet treats. And the earthiness of the beets provides the perfect balance with those sweet early summer strawberries.
And how could I possibly resist these gorgeous golden beets when I spied them at my local farmers market a couple of weeks ago? ;) Of course, you can use any variety of beets in this cake recipe, but I definitely recommend using a golden beet if you can just for the beautiful color.
Sweet, juicy local strawberries are in season here, so I snatch them up every chance that I get at my local market. Locally grown strawberries tend to be much smaller than the store bought variety so you only need to hull and halve them for this recipe.
If you do use conventional strawberries for this, I recommend slicing them into at least fourths.
Even if you think that you do not like beets, I suggest that you at least give them a try in this buttermilk skillet cake recipe. You just may be surprised by the end result! ;)
This cake is perfect on its own, but feel free to top each slice with a scoop of creamy vanilla ice cream or a dollop of homemade whipped cream for a little extra wow factor.
Have a mean sweet tooth? Satisfy it daily by joining the Desserts First recipe group on Facebook! :)
