my own concept artHey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰 ~ Vixon's recipe for Strawberry Spoon Cake ~Ingredients<ul><li>1/2 cup (1 stick) salted butter, melted, plus more for the pan</li><li>1 cup thinly sliced strawberries (about 5 ounces)</li><li>2/3 cup plus 1 tablespoon packed light brown sugar</li><li>2 teaspoons lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)</li><li>1 cup all-purpose flour</li><li>1 tsp. baking powder</li><li>1/4 tsp. kosher salt</li><li>1/3 cup whole buttermilk, at room temperature</li><li>1 tsp. vanilla extract</li></ul><ul><li>Vanilla ice cream or sweetened whipped cream, for serving</li></ul>InstructionsPreheat the oven to 350°F. Butter an 8-inch round or square baking pan.In a medium bowl, toss together the strawberries with 1 tablespoon of the brown sugar, the lemon juice, and 1 teaspoon of the lemon zest. Allow to sit until the berries release some juice, 10 to 15 minutes.In a second medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the buttermilk, vanilla, butter, and the remaining ⅔ cup brown sugar and 1 teaspoon lemon zest. Gradually mix in the flour mixture until smooth.Spoon the batter into the prepared baking pan, spreading it in an even layer. Use a slotted spoon to spoon the strawberries over the top of the batter. Drizzle with about 2 teaspoons of the macerated strawberry juice. Bake until golden, set, and a toothpick inserted in the center comes out clean, 30 to 35 minutes. It should still be a bit soft and moist in the middle, with the corners of the cake starting to pull away from the edge of the pan.Serve the spoon cake warm with ice cream or sweetened whipped cream.

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