1 pound fresh strawberries, tops trimmed and thinly sliced, divided
2 tablespoons powdered sugar
Whipped cream, to taste
Preheat the oven to 350°F. Generously grease a 12 or 13-inch cast iron skillet.
To the skillet at the vanilla cake mix. Add the eggs milk, water, oil, 2 tablespoons of chiffonade basil, and lemon zest to the pan. Whisk until the batter is combined, make sure to scrape any batter that sticks to the sides. You can also do this in a bowl, and pour the batter into the pan. Top the batter with a layer of thinly sliced strawberries. If you have extra strawberries, reserve them for garnish.
Bake for 40-45 minutes, until the top is golden and a toothpick or cake tester comes out clean when tested in the center of the cake. Allow the cake to fully cool in the pan.
Slice and serve topped with whipped cream, fresh strawberry slices and the remaining basil.