For roasting the strawberries:

• 1 lb. strawberries, halved
• 2 Tbsp. olive oil
• 2 Tbsp. 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, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup buttermilk

1. Preheat oven to 400F. Combine strawberries, oil, sugar, and pepper. Spread on baking sheet in single layer and roast for 20-25 minutes. Allow to cool.
2. Reduce oven to 350F. 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 eggs one at a time; then add vanilla.
5. Alternately add flour mixture and buttermilk to mixing bowl.
6. Pour batter into baking pan and top with strawberries.
7. Bake until toothpick inserted in center comes out clean, 25-30 minutes. Allow cake to cool.