Ingredients

The following ingredients have 4 Servings
  • 1 cup sugar
  • 3/4 cup unsalted butter, softened
  • 3 eggs
  • ¼ cup Strawberry Preserves, (plus more for filling-optional)
  • 1 tablespoon vanilla
  • 1 cup flour ( try whole wheat or gluten free!) 
  • ½ cup almond meal or flour ( you can sub regular flour)
  • 1 ½  teaspoon baking powder
  • 2 pinches of salt
  • 1  pint strawberries halved – or sub other fresh berries
  • 1 teaspoon Lemon juice 
  • maple syrup for drizzling- optional
  • powdered sugar for sprinkling – optional 

Instruction

  • Heat oven to 325°F.
  • In a stand mixer or large bowl, cream butter and sugar together until fluffy. Add the eggs, one at a time,  scraping down the bowl, and mix until combined. Add vanilla and preserves and whip well.
  • Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
  • Spoon the  1/2 of the batter into a lightly greased 10 inch cast-iron skillet. At this point, you could spoon little dots of strawberry preserves (another 1/4 cup) then top with the remaining batter. (This is optional, feel free to leave the extra preserves out if you like.)
  • Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
  • Bake until cake is golden and puffed, and a toothpick inserted into a center part of the cake comes out free of batter, about  50 -60 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.