Ingredients

• 1 cup strawberries
• 3 large eggs
• 0.33 cups vegetable oil
• 0.5 cups sugar
• 1 lemon , zested
• 1/2 lemon
• 0.25 teaspoons vanilla extract
• 2.25 cups self-rising flour , see Note

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Oil a 9x5-inch loaf pan, and line with parchment, leaving overhang on the 2 long sides.
2. 2 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.
3. 3 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.
4. 4 Transfer batter into the prepared pan. Tap the pan on a towel to settle the batter.
5. 5 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.
6. 6 For strawberries, add 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.
7. 7 For whipped topping, add mascarpone, sugar, and vanilla to a mixing bowl, and beat with an electric mixer for 20 seconds to loosen and soften the cheese. Add in the cream, and continue to beat until medium-stiff peaks form.
8. 8 To assemble, slice cake into 1-inch slices (about 8). Place a slice in a shallow serving bowl, and spoon 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.

Nutrition per serving