When I bake banana/zucchini bread, I always put foil over the top for the last 15/20 minutes of baking so the top doesn't brown any further but the bread still bakes. I imagine the same technique could be used for a cake. Even if you just put another round pan, upside down, on top of it I think it would do the trick. Hope it helps!
I only ever bake at 325, but you might want to get an over thermometer to check your internal oven temp just to make sure your oven is operating properly.
I'd get your oven checked out - when the element blew in mine it did something very similar. See if it heats up when you turn it on again...
looks like a strawberry cake~mne did that too I ended turning down the temp and cooked it for 25 more min
How much batter did you have in the pan? If the pan is that full (as shown in the pic) and it is still batter inside, likely the pan had too much batter in it.
Also, try using a flower nail to help the center bake faster.
Will try turning the oven down when I rebake today. Bummer. I hate waste. Terrell, there is a flower nail in there (maybe hard to tell). I don't usually use one in the 6" pans so I was really surprised to find raw batter in there. Thanks for all the comments
I agree with pterrell....I think you should try using a little less batter in the pan.
I rebaked this morning at 325. It worked out okay but the cake was still really 'tender'. I guess strawberry cake it a weird one?
strawberry cake is different than other cakes cause of the moisture issue
What size pan are you using?
Were you using frsh berries? If so why? Take frozen berries spread them out on some paper towel to thaw. The paper towel will soak up the extra moisture.