Ingredients:

6 tblspns unsalted butter, softened,

1 1/2 cups all-purpose/ self raising flour

1 1/2 tspns baking powder

1/2 tspn salt (a little less if you use salted butter)

1 cup plus 2 tblspns sugar

1 lrge egg

1/2 cup milk

1 tspn pure vanilla extract

1 pound strawberries, hulled and halved

fresh whipped cream (optional)

Directions:

1. Preheat oven to 200 deg. Butter an oven proof cake dish pie. Sift flour, baking powder, and salt together into a medium bowl.

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. 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. Bake cake 10 minutes. Reduce oven temperature to 180deg. 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. Delicious on its own or serve with fresh whipped cream.

Bon Appetit!