OK. So I know I just posted a strawberry cake recipe last week. But this one is different. I promise.
The other day, I had an abundance of strawberries in the fridge that were going to go to waste. I got a little carried away during a strawberry sale at the grocery store and my eyes were bigger than my stomach. I was looking for a way to use them up and I stumbled upon this recipe that I pinned from Smitten Kitchen last spring. Deb's recipe came from this Martha Stewart recipe.
Oh. my. WOW. Please go home and make this cake today. It's one of those cakes that it so simple that it almost seems virtuous. Like a breakfast food. Not that I've eaten any for breakfast...ahem. I made some freshly whipped cream with just a touch of vanilla and sugar to go on top. I'm not sure I'll ever make strawberry shortcake again. This is easier and so much better. And perfect for spring and summer.
*Don't make the mistake I did and get paranoid and overcook it for 10 minutes. If you see a wee bit of gooey crumb on the tester right at 70 minutes, it's OK. Take the cake out of the oven.
*I followed Deb's advice and that of some commenters and reduced the sugar in the cake to 3/4 cup, leaving the 2 tablespoons on top. I still found the cake to be sweet, so I think the full cup may be too much.