Brought this to bunco night and three ladies followed me to my car asking questions.

For a richer flavor, you can add 1 teaspoon of vanilla or almond extract to the batter before spreading it over the strawberries; almond has that old-fashioned bakery taste many Midwestern grandmothers favored in their cakes. If you like a little tang, replace 1/4 cup of the heavy cream with sour cream or plain Greek yogurt to give the cake a slightly denser, almost pudding-cake texture. For extra strawberry goodness, scatter a handful of fresh sliced strawberries over the canned filling before adding the batter, especially in peak berry season. If you prefer a lighter dessert, you can swap the heavy cream for 1 cup of whole milk; the cake will be a bit less rich but still very comforting. To make it look even more festive for holidays or potlucks, sprinkle the top with white chocolate chips during the last 15 minutes of cooking so they soften without disappearing, or dust each serving with powdered sugar just before bringing it to the table. Leftovers reheat nicely in the microwave in short bursts; if the cake seems a bit dry the next day, add a spoonful of milk or cream over the top before warming to bring back that dreamy, creamy texture.