Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Grease a 10-inch cast-iron skillet with butter or baking spray

Step 3

3 In a medium bowl, whisk together the flour, baking powder, baking soda and salt, then whisk in the cornmeal

Step 4

4 In a large bowl, combine the sugar and lemon zest and, using your clean fingertips, work in the zest until the sugar is fragrant

Step 5

5 One at a time, whisk the eggs into the sugar, whisking until well incorporated

Step 6

6 Stir in the vanilla extract

Step 7

7 Still working with the whisk, or switching to a flexible spatula, blend in half of the flour-cornmeal mixture

Step 8

8 Add all of the buttermilk, stirring until the batter is homogenous

Step 9

9 Add the rest of the flour-cornmeal mixture, stirring until it disappears into the batter, which will be thick

Step 10

10 Stir in the melted butter in three additions, ensuring each new addition is incorporated before adding the next

Step 11

11 Scrape the batter into the skillet and use a spatula to spread it evenly

Step 12

12 Sprinkle the batter with sanding sugar, if using

Step 13

13 Bake for 30 to 33 minutes, or until golden brown, particularly around the edges and the cake starts to pull away from the sides of the skillet; a toothpick inserted into the center of the cake should come out clean

Step 14

14 Transfer the cake (in the skillet) to a rack to cool for at least 30 minutes before serving

Step 15

15 Cut the strawberries in half lengthwise; sprinkle lightly with sugar and toss to combine

Step 16

16 To serve, cut the cake into wedges and slice each wedge in half across the equator

Step 17

17 Pile the bottom slice with whipped cream and berries, and lean the top slice against the cream and fruit