After much online searching for a strawberry dessert, I found one I was excited about making. I didn't want one that had so much juice oozing out of it, or that you could only taste strawberry. I believe I found a happy medium between the two.
One thing I would suggest adding that I didn't, is either whipped cream or ice cream on top of each slice. It wasn't necessarily dry, but it felt like it needed more creaminess.
Arrange the strawberry in any pattern you like, or you can copy mine.
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups 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 vanilla
- 1 pound strawberries, hulled and halved
Sift flour, baking powder, and salt together in a bowl and set aside.
Put butter and 1 cup sugar in the bowl of and electric mixer fitted with the paddle attachment. Mix on medium- high speed until pale and fluffy, about 3 min. Reduce the speed to low; mix in egg, milk, and vanilla.
Gradually mix in flour mixture. Transfer batter to pan. Arrange the strawberries on the cake as you so desire. Sprinkle the remaining 2 tablespoons of sugar over the berries.
Bake for 10 minutes, then reduce the oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 45 minutes to 1 hour. Cool cake, then cut into wedges. Cake can be stored loosely covered for up to 2 days.
Munch and devour every little crumb!