- 4 ounces salted butter, softened
- 1 cup sugar
- 2 eggs
- 1⅓ cups all-purpose flour (or a 1:1 gluten-free flour*)
- ½ cup sour cream
- Zest of 1 lemon
- 1¼ teaspoons baking powder (*Use only ¾ teaspoon with gluten-free flour)
- ½ teaspoon salt
- 16 fresh strawberries, stems removed, quartered
- 1 cup powdered sugar
- 2 teaspoons corn starch
- Juice of 1 lemon
- 8 fresh strawberries, stems removed, puréed and strained
Preheat oven to 350° F.
Using an electric mixer with a paddle attachment, blend the butter and sugar into a smooth emulsion. Blend in the eggs one at a time.
Add half the dry ingredients and slowly mix until just incorporated. Mix in sour cream and lemon zest. Mix in remaining dry ingredients until combined. Do not over mix.
Using a rubber spatula, fold in half of the quartered berries.
Coat inside of cast-iron pan with a thin layer of oil and then dust with flour. Gently spoon batter evenly over bottom of pan. Spread remaining cut berries evenly over top of cake batter. Bake until a golden color begins to develop around the edges, about 35—40 minutes.
While cake is baking, make the strawberry glaze: Sift and whisk together powdered sugar and corn starch. Whisk in lemon juice and strawberry purée. Put mixture into small saucepan and cook over medium flame, stirring constantly. The sauce will thicken and have a shiny, translucent texture. Allow to cool.
When cake is done, remove from oven and let cool. Pour the strawberry glaze over top of cooled cake, and spread evenly.
Serve with fresh whipped cream or Devonshire cream.