• Preheat Oven to 350 degrees, position rack in center of oven.

Fruit Mix

• Slice Knotweed stalks into uniform rounds, about 1/3 inches in length. Discard tops containing leaves, (do not throw into compost as knotweed is highly invasive and easily takes root). I used about 7-9 small stalks to make a full cup of sliced stalk rounds.
  
• Slice strawberries into uniform pieces. I prefer quartering the strawberries for this recipe as the batter bakes it pulls the juices from the berry, infusing cake with flavor
  
• In a medium bowl combine sliced knotweed, strawberries, vanilla extract, and brown sugar. Stir until the sugar is mostly dissolved and all ingredients are incorporated.
  
• Spread evenly over bottom of 9 inch by 9 inch baking pan
  

Cake Batter

• Place softened butter and sugar into large bowl, whip until mixture becomes a light lemon color, 3 minutes.
• Add Milk and mix well
• Add 2 eggs, and beat slowly until fully incorporated into mixture.
• Slowly pour flour mixing as you go into butter mixture until all ingredients are mixed together, scraping sides of bowl as needed.
• Add vanilla extract and mix on low into the batter is uniform in color and smooth.
  
• Pour batter over fruit in pan, making sure to cover evenly.
• Put baking dish in oven and bake at 350 degrees for 50 minutes.
• Remove from oven and allow cake to cool and rest, soaking up the fruit juices for 15 minutes before serving with freshly whipped cream, lightly sweetened with honey.