| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Category | Cakes & Pastries |
I love fresh strawberries. This cake is a fantastic, and different, way to eat them. A quick and easy "from scratch" cake recipe.
Preheat oven to 350°. Butter a 10-inch pie plate. 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. Mix on medium-high spped 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. Arange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325°. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.