Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease the 9-inch cake pan with butter or non-stick spray and set aside.
- In a large mixing bowl, combine the flour and sugar. Add the softened butter and beat with a stand or hand mixer until the mixture is crumbly and resembles coarse sand, about 2-3 minutes.1 1/2 cups all-purpose flour
- Add the eggs, one at a time, mixing well after each addition. Pour in the lemon juice and vanilla extract, and beat until the batter is smooth and slightly fluffy.1 1/2 cups all-purpose flour
- Fold in the sliced strawberries gently to distribute evenly without deflating the batter.1 1/2 cups all-purpose flour
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Meanwhile, prepare the strawberry glaze by combining the remaining strawberries, water, and cornstarch in a saucepan. Bring to a gentle boil over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 5-7 minutes.1 1/2 cups all-purpose flour
- Once the cake is baked, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Pour the warm strawberry glaze over the cooled cake, letting it soak in and create a shiny, flavorful coating.
Notes
For extra flavor, garnish with fresh strawberry slices or lemon zest before serving.