Strawberry Cake

June is strawberry season! I love the simplicity of this cake - the strawberries are definitely the star.

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 6 tbs unsalted butter, softened, plus more for greasing the pan

• 3/4 cup plus 2 tbs sugar, divided

• 1 large egg

• 1 tsp vanilla extract

• 1/2 cup milk

• About 3/4 pound strawberries, hulled and halved

Method:

1. Preheat the oven to 350°F and butter a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Using an electric mixer, beat the butter and 3/4 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

4. 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. Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about 50 minutes. Let the cake cool in the pan on a rack.