Strawberries are one of my favorite fruits. They're sweet and beautiful. This summer strawberry cake is a great use for them. My whole family and our guests loved it. It's kind of like a cobbler and would be fantastic served with vanilla ice cream. It's a Martha Stewart recipe I got from Smitten Kitchen.
6 Tbsp. softened butter, plus more for greasing pan
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. plus 2 Tbsp. sugar
1/2 c. milk
1 tsp. vanilla
1 lb. strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie pan or a 9-inch deep-dish pie pan or a 9-inch springform pan. (A standard 9-inch pie pan is too small.)
In small bowl, whisk together flour, baking powder and salt. In larger bowl, beat butter with 1 cup sugar. Add egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pan. Arrange strawberries, cut side down, on top of batter as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. Bake for 10 minutes, then leave pan in oven and reduce heat to 325 degrees. Bake 50 minutes more, or until tester comes out clean. Let cool in pan on rack.