1/2 cup butter (1 stick), softened
3/4 cup cane sugar
1 teaspoon vanilla
finely grated rind from half a lemon
1 cup whole wheat pastry flour or all-purpose flour
1/2 teaspoon salt
2 heaping cups strawberries, quartered, or chopped if strawberries are very large
1 cup confectioner’s sugar
2-3 teaspoons fresh lemon juice
grated rind from half a lemon
- Heat the oven to 350°F. Spray an 8 inch baking pan with cooking spray.
- Place confectioners’ sugar in a bowl or liquid measuring cup and stir in the lemon juice and rind. It should be thick but pourable. Add more sugar or lemon juice, as needed, to achieve desired consistency.
- Cream the butter and sugar together in a bowl. Beat in the eggs one at a time until smooth and creamy. Beat in vanilla and lemon rind. Add flour and beat until combined.
- Spread evenly in prepared pan. Scatter the strawberries over the top. Bake for 35-40 minutes until a cake tester or toothpick poked in the center comes out clean. Let cool before drizzling with glaze.