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Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, toss together the strawberries, honey, balsamic vinegar, olive oil and salt until evenly combined. Transfer to the baking sheet, along with the juices. Roast in the oven until slightly charred, about 15 – 20 minutes. Remove from the oven and set aside.
To make the cake, whisk together the flour, sugar, baking powder, salt and cardamom in a large mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, melted butter and vanilla. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined.
Lightly grease an 11-inch fry pan with cooking spray, then pour in the batter. Top with the roasted strawberries and about half of their liquid. Bake until golden brown, and a toothpick inserted in the center comes out clean, about 20 – 25 minutes. Remove from the oven and let cool to room temperature. Serve with powdered sugar or fresh whipped cream.
Toughened Nonstick Construction
Forged hard-anodized aluminum delivers superior nonstick performance with a PFOA-free reinforced coating that will never chip or flake. The hot-forging process prevents warping and creates consistent heat distribution.
Le Creuset nonstick pans are induction-ready, safe for the dishwasher and metal utensil-safe.
Patented ergonomic handles are hollow to minimize heat transfer and provide a comfortable grip.