Nice tender cake, surprisingly buttery for the amount of butter added. I baked it in a 6" tin and expected to have to level the cake, but I do not, but the center is a little denser than I expected. I'll make it again, but next time, I'll knock the sugar back to 80g, as I think the sugar/flour might be a little off. I let it go for the full 27 minutes and the doneness test came back baked, but it was still super moist, which makes me think sugar was the culprit. I considered splitting the cake into 2 layers to get a little fresh strawberry between the layers, but I did not. The cake was tender and fragile, so I didn't want to risk breaking thinner layers or making the cake soggy with a more liquid filling. I used the strawberry buttercream with freeze-dried strawberries and it worked out great.
