Ingredients
400g sliced fresh strawberries
25g white sugar
15ml lemon juice
115g unsalted butter
240g all-purpose flour
100g white sugar
5g baking powder
3g baking soda
3g salt
240ml buttermilk, at room temperature
7.5ml vanilla extract
Directions
Step 1
In a medium bowl, combine the sliced strawberries, 25g sugar, and lemon juice. Toss to combine and let sit for about 10 minutes.
Step 2
Place the unsalted butter into a 25cm cast iron skillet and put the skillet in the oven. Preheat the oven to 175°C. Allow the butter to melt as the oven preheats.
Step 3
In a large bowl, whisk together the flour, 100g sugar, baking powder, baking soda, and salt until thoroughly combined.
Step 4
Carefully remove the skillet from the oven and swirl to spread the butter evenly. Pour the remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add the buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour the batter back into the skillet and spread it into an even layer. Spoon the strawberries and their juices over the top.
Step 5
Place the skillet back into the oven and bake until the center of the cake is just barely set, for 32 to 37 minutes. Let it cool for 5 minutes before serving. Serve warm.