Preheat the oven to 200°C.

Start with the strawberry compote. Wash and cut the strawberries into thick slices.

Add them into your Le Creuset Shallow Casserole and add the sugar, butter, and cornstarch.

Fold the ingredients together and put the buffet casserole over low to medium heat until the strawberries start to melt. Stir regularly.

Let the strawberries simmer for 10-15 minutes till soft.

Bring off the heat.

For the sponge: Combine the flour and baking powder.

Melt the butter and set aside.

In another bowl, add the eggs and the sugar and beat on high speed for 5-6 minutes until foamy and tripled in size! Add the vanilla extract 30 seconds before you stop mixing.

Sift in half of the dry ingredients, fold slowly and then add the melted butter and buttermilk in one go. Fold carefully and add the remaining flour. Fold carefully till everything is incorporated. The batter must be a bit lumpy, not silky smooth otherwise it’s overmixed! - So don’t worry about the small flour lumps!

Pour the batter on top of the strawberry compote and place the buffet casserole in the preheated oven.

Bake for 40-45 minutes or till a toothpick comes out with a bit of crumbs. Let the cake cool down for around 15-25 min. and flip the casserole on a plate while it’s still warm.

Let the cake cool down completely before decorating with whipped cream & additional strawberries!