Pour the batter into the greased pan… Then, with an offset spatula, get the surface as level as you can. Then bake the cake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. And please note: the cake tends to get...
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Pour the batter into the greased pan… Then, with an offset spatula, get the surface as level as you can. Then bake the cake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. And please note: the cake tends to get pretty golden brown on the outside when it bakes…but it’s perfect inside. Here, I’ve inverted the baked cake onto a cooling rack and placed it by an open window (it was cool outside yesterday) so it’ll hurry up and cool down—it has to be completely cooled before I can ice it. Meanwhile, stem and slice the strawberries. I love using the tip of a spoon to stem strawberries; that’s how my mom always did it. Once they’re stemmed… Slice them in half from top to bottom. Throw the strawberry halves into a bowl… Sprinkle the sugar over the top. Then give ‘em a little stir.
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