1. CAN I USE FROZEN STRAWBERRIES TO MAKE THIS CAKE?

Fresh berries are best, but frozen strawberries can definitely be used. Do not thaw them first, and make sure to include the step where the berries are sprinkled with 1 tablespoon flour before being added to the batter.

2. HOW IS THIS CAKE STORED?

Tightly cover the baking dish, or transfer cake to an airtight container. Store at room temperature for a day or two. After that, store in refrigerator.

3. CAN THIS CAKE BE FROZEN?

Individual pieces can be frozen after the cake has cooled completely. Wrap each piece in plastic wrap, and then place in a resealable freezer bag. Freeze for up to 2 months.

4. CAN I MAKE THIS CAKE AHEAD OF TIME?

Yes. You can bake the cake a few hours ahead and serve it later the same day. If you need to make it further in advance, refrigerate it once cooled, and warm it slightly before serving for the best texture and flavor.

5. CAN I USE A CAST IRON SKILLET ON A GLASS TOP RANGE?

Yes. A few things to keep in mind. First, if you have strong hands, you should be fine. The last thing you want to do is drop your skillet on the range top. Also, make sure to always lift it. Never slide!

6. WHAT IS SANDING SUGAR?

Sanding sugar is a shiny sugar that holds up well in heat. It adds a very pretty top to this cake, and makes it slightly crunchy.

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