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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I found this recipe on the Mom Spark blog on Pinterest-made it for Easter and it was fabulous! Had to put it here so I wouldn't lose the recipe. Ingredients:
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 sugar |
2 tablespoons sugar |
1 large egg |
1/2 cup milk |
1 teaspoon pure vanilla extract |
1 lb strawberry, hulled and halved |
whipped cream, for garnish (optional) |
Directions:
1. 1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. 2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. 3. 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.
4. 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. 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.
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