For roasting the strawberries:

• 1 lb. strawberries, halved
• 2 T. olive oil
• 2 T. granulated sugar
• 1/4 tsp. ground black pepper

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, room temp
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup buttermilk

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1. Preheat oven to 400 degrees. Combine strawberries, oil, sugar, and pepper. Lay on baking sheet in single layer and roast for 20-25 minutes. Allow them to cool.
2. Reduce oven to 350 degrees. Butter a 9-inch cast iron pan.
3. Whisk together flour, baking powder, and salt.
4. Cream butter and sugar with electric mixer until light and fluffy, 3-5 minutes. Add the eggs one at a time and add the vanilla.
5. Alternately add the flour mixture and buttermilk to the mixing bowl.
6. Pour batter into cast iron and top with the strawberries.
7. Bake until toothpick inserted in center comes out clean, 25-30 minutes. Allow cake to cool.

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