For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.
Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla.
Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated.
Remove from oven and let cool on a wire rack, about 45 minutes. Once cool pierce cake many times all over with a long-pronged fork.
Pour evenly over cake then cover and chill at least 6 hours** or up to 3 days.
Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.
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