125g unsalted butter, melted
2 Tbsp semolina
2 x 250g punnets strawberries, hulled
¾ cup light brown sugar
¾ cup buttermilk
1¼ cups self-raising flour
1½ tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground white pepper
¼ bunch mint leaves, very finely sliced
¼ cup pure icing sugar
2 tsp best-quality balsamic vinegar
Whipped cream, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Use 1 tablespoon of the butter and semolina to grease and crust a 22cm round (1.5L/7cm deep) baking dish. Crush 1 punnet of strawberries with a fork, then mix with half of the brown sugar. Set aside.
Combine buttermilk, remaining butter and brown sugar in a medium bowl and whisk well, then sift in flour and spices. Mix until smooth. Spoon into prepared dish, then top with spoonfuls of the strawberry mixture. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.
Finely dice remaining berries, then mix with mint, icing sugar and vinegar. Dollop cream onto cake and top with balsamic strawberries. Serve.