Strawberry Summer Cake

source: Smitten Kitchen

This recipe is really easy if you have strawberries on hand. All of the ingredients are baking staples.

Also, I think it tastes the best after it's cooled--serving the next day is ideal.

Serving options: vanilla ice cream or lightly whipped cream with (Bruce's favorite) fresh strawberries

Ingredients:
6 Tablespoons unsalted butter, at room temperature
1.5 cups (188 grams) all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) granulated sugar (+ 2 tablespoons (25 grams) for topping)
1 egg (large)
1/2 cup milk (118 mL)
1 teaspoon (5 mL) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Directions:
1. Prehead oven to 350 F, butter a 9" DEEP dish pie pan or a 10" regular pie pan / springform / cake pan.
2. Whisk flour, baking powder, and salt in a medium bowl
3. Beat butter & sugar in a larger bowl until pale & fluffy (About 3 minutes with an electric mixer)
4. Mix in egg, milk & vanilla, until just combined.
5. Add dry mixture gradually, mixing until just smooth.
6. Pour into prepared pan, arrange strawberries, cut side down, on top of batter as closely as possible. Sprinkle remaining 2 Tablespoons of sugar.
7. Bake 10 minutes, then reduce the temperature to 325 F for 45-60 minutes.