6 tbsp unsalted butter at room temperature, plus extra for pie plate
1.5 cups all-purpose flour can swap 3/4 cup with barley flour
1.5 tsp baking powder
0.5 tsp table salt
1 cup granulated sugar plus 2 tablespoons
1 large egg
0.5 cup milk
1 tsp vanilla extract
1 lb strawberries hulled and halved
Equipment
oven
10-inch pie pan or 9-inch deep-dish pie pan
small bowl
large bowl
electric mixer
rack
pie plate
Directions
Preheat oven to 3506F (1806C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Whisk flour or flours, 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. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 3256F 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. Serve with lightly whipped cream.