We eat this easy cake all summer.
Strawberry Cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate [I use an oval gratin pan]. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment [or do by hand, no need to use mixer if you don't want]. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes at 350. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour [yes, really an hour]. Let cool in pan on a wire rack. Cut into wedges. Serve with ice cream for extra deliciousness. Cake can be stored at room temperature, loosely covered, up to 2 days.
