Anyway, enough rambling. Here's how to make the cake :)
I started by hulling the strawberries and cutting them into halves. Since the strawberries were not very sweet, I added some sugar, mixed them and then they were then set aside.
Once baked, the cake was cooled in the pan for 15 minutes and then transferred onto a wire rack to cool completely.
Strawberry Buttermilk Cake (Serves 8-10)
Adapted from Gourmet
For the cake:
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
58g unsalted butter, softened
2/3 cup caster sugar
1/2 teaspoon pure almond extract
1 large egg (room temperature)
1/2 cup well-shaken buttermilk
250-300g strawberries - I added a tablespoon of caster sugar to my strawberries
1. Preheat oven to 180°C with rack in middle.
2. Butter, flour and parchment a 9-inch round (I used an 8-inch round pan) cake pan.
3. Whisk together flour, baking powder, bicarbonate of soda, and salt.
4. Beat butter and 1/2 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in egg. Add almond extract and beat well.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. Spoon batter into cake pan, smoothing top. Press strawberries into batter.
7. Bake until cake is golden and a cake tester/toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 15 minutes, then turn out onto a rack and cool until room temperature.
8. Cake can be served warm, but if you plan to top it with icing sugar, allow it to cool thoroughly.
For the frosting (optional):
1 cup cream
1 tbs icing sugar
1. Whisk together cream and icing sugar until stiff peaks form.
2. Spoon over cooled cake and spread evenly