I would not be exaggerating if I told you that this is the best dessert I’ve ever eaten.
It’s sweet – very sweet, but not sickly sweet. It’s a complex sweetness: butter, fresh fruit, and maybe just a little bit of sugar coming together to make something astonishing. I strongly suggest you make this soon, at the peak of summer, because fresh, fully ripe strawberries atop this moist, sweet cake make for a very special, very summery treat.
10-inch cake/pie pan (the standard 9-inch pie pan won’t work – your cake will overflow)
6 tbsp butter (plus extra for buttering the baking pan)
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 c plus 2 tbsp sugar
1 large egg
1/2 c milk
1 tbsp pure vanilla extract
1 lb strawberries, hulled and halved
Preheat oven to 350. Butter your cake pan.
Combine flour, baking powder and salt in a bowl. In another bowl, cream butter with 1 c sugar with an electric mixer, until pale and fluffy, about 3 minutes. Reduce speed and mix in egg, milk, and vanilla extract. Reduce speed to low and mix in dry ingredients a little bit at a time. Transfer batter to pie pan.
Arrange your strawberries on top of the batter, but don’t worry too much about how they look, because they’ll probably get enveloped by rising cake batter as they bake.
Bake at 350 for 10 minutes; then reduce oven temperature to 325 and bake until a toothpick comes out clean, about 50 to 60 minutes. Cool and serve with whipped cream.