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Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.
Set the diced strawberries on several thicknesses of paper towels.
In a medium-large bowl, whisk together eggs and sugar for about 1 minute until sugar is well incorporated and the mixture is smooth and pale yellow.
Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.
Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.
Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.
Bake for 45-55 minutes until cake springs back when lightly touched in the center and a toothpick comes out clean. Allow cake to cool for 10 minutes in the pan, then invert onto a plate and immediately invert again onto a cooling rack so that the strawberry side is up.
Cool completely and then sprinkle with powdered sugar, if desired.