1⅔ cups self-raising flour, or 1⅔ cups plain flour + 2½ tsp + ⅓ tsp salt
½ lemon, juice and zest
Whipped cream, to serve
Macerated Strawberries
275g strawberries, sliced
⅓ cup white sugar
Method
Preheat the oven to 180°C. Oil a loaf pan, and line with parchment, leaving overhang on the 2 long sides.
For the cake, add sliced strawberries, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla to the jar of a blender, and blend on High until mixture is emulsified, 10 to 15 seconds.
Add flour and blend on High until the flour is thoroughly incorporated, about 30 seconds more. Use a spatula to scrape down the sides of the blender; blend a bit more if necessary to incorporate all flour.
Transfer the batter into the prepared pan. Tap the pan on a towel to settle the batter.
Bake in the preheated oven until a skewer inserted near the center comes out clean, about 45 minutes. Let cool completely, then remove from the pan.
For the macerated strawberries, add the sliced berries to a bowl and cover with sugar. Mix briefly, cover, and let sit for 30 minutes. Stir thoroughly with a spoon, and let sit another 30 minutes. Repeat this process twice more, or until the berries have produced as much juice as you like. Wrap and refrigerate until needed.
To assemble, slice cake into 1-inch slices (about 8). Place a slice in a shallow serving bowl, and spoon macerated berry juices over cake until saturated. Add a spoonful of berries, then a generous dollop of whipped cream, and more berries and juice as desired.