Don't blame me.
I told you there would be a lot of strawberry recipes a'comin'.
And since my 19 month old son picked almost 2 pounds of strawberries himself, we just had to make something with them.
6 tablespoons butter, at room temperature
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon vanilla
1 pound strawberries, hulled and halved
Preheat oven to 350*. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325* and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges and sprinkle with powdered sugar to serve!