We could call it strawberry shortcake, but then I feel I'm misleading you about what kind of cake it is. And everyone I talk to has a different idea about what the cake for strawberry shortcake should be. So this is just an easy yellow cake that I think goes well with the strawberry goo.
(a much simplified version of the one found on epicurious)
2 lbs strawberries, cored
1 Tblsp sugar
2 Tblsp sugar
2 tsp lemon juice
1/4 c water
One pound of strawberries is going to get smashed and cooked, the other is going to swim in bite sized hunks in the sauce created from the first. I usually put one pound directly into the saucepan, one directly into a mixing bowl with a lid, cutting it up to however small seems forkable. (This can be done days ahead of time, so it's likely to live in your fridge for awhile.)
Toss the bite-size strawberry bits with 1 Tblsp of sugar in their mixing bowl and let them sit.
In the saucepan, use a potato masher to destroy the other pound of strawberries. Mash them up completely. Add the water, lemon juice, and remaining 2 Tblsp of sugar. Bring to a boil, then reduce heat to medium and let simmer for 4 minutes, stirring occasionally. Let this cool, add to the mixing bowl of strawberry bits, store in the fridge until needed.
(almost precisely from theKitchn)
1 1/2 c (12 oz) yogurt
2/3 c olive oil
1 1/4 c sugar
1 tsp vanilla
1 tsp lemon extract
2 1/2 c flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
Preheat the oven to 350. Grease a bundt pan.
Mix together all the stuff above ----, then stir in the dry ingredients until there are no lumps.
Pour into the bundt pan and bake for about 40 minutes.