Buttermilk-Poppy Seed Skillet Cake with Strawberries
This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.
If your strawberries are on the larger side, quarter them instead of halving.
You can use up to 1 1/4 cups sugar if your strawberries are tart.
I found my cake started to get slightly too brown around the edges after 45 minutes at 350 degrees; so I reduced the temp to 325, and continued to bake for an additional 15 minutes until the center was properly done.