Strawberry blender cake with macerated strawberries and whipped cream

Line an oiled loaf pan or loaf-shaped glass baking dish with parchment paper.

In a blender combine sliced strawberries, eggs, vegetable oil, sugar, the zest of one lemon, the juice of half the lemon and vanilla extract.

Pulse on and off to start, then blend on high about 10 seconds.

Add the self-rising flour and blend about 30 seconds, stopping to scrape down the sides with a spatula; no clumps of unmixed flour.

Pour into the prepared dish and tap it on a towel to settle the batter and bring large air bubbles up.

Bake in the center of a 350 degree oven about 45 minutes, until a bamboo skewer comes out clean.

Cool in the dish all the way to room temperature before slicing.

Slice the strawberries, pour over the sugar, shake, press down with a spoon, cover with a plate and leave about half an hour, then stir. Leave on the counter a couple of hours, stirring every 20 to 30 minutes, then wrap and refrigerate.

Remove the cake from the dish, peel off the paper and slice.

Soak a slice completely with the strawberry juices, top with fresh berries, sweetened whipped cream (with a little sugar and mascarpone) and more strawberries.

Variation: the first loaf had a compressed, raw-looking strip near the bottom; the ingredient amounts were adjusted and a second loaf baked, which fixed it.