8tbspunsalted butter2 tbsp used for greasing the pan
1cupsugar
2tbspsugarfor sprinkling
1egg
1tspvanilla extract
1/2cupmilk
Instructions
Preheat the oven to 350°F (180°C) and it's best to you use 9 inch (23 cm) round or square pan. Grease the pan with butter.
In a medium bowl, whisk together the flour, baking powder and salt and then set aside.
Beat 1 cup of sugar and 6 tbsp of butter In the bowl of an electric mixer until you get that fluffy texture.
Then add the egg and vanilla and beat on low speed until mixture is well combined.
Add some of the flour mixture and then some milk, and after you finish adding those little by little you should get a thick batter.
Transfer the batter to the prepared pan and smooth with a spatula.
Arrange the strawberries on top, cut side down, so that they completely cover the batter and use the remaining 2 tbsp of sugar and sprinkle on top.
Bake for ten minutes, then reduce the heat to 325°F (160°C) and bake until the cake is lightly golden.
Enjoy!
Video
Notes
You can store this cake frozen up to 3 months, but it's best served fresh. Please don't use frozen berries for this recipe, it's simply not the same.Use a toothpick to check is the cake baked, when you get a dry toothpick out of the cake, it's eating time!