Mon-Fri: 8am-6pm | Sat-Sun: 8am-5pm
1990 Oldmans Creek Rd, Sedesboro NJ
- 6 tblsp. of butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup plus 2 tblsp. sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1 pound strawberries, hulled and halved
MAKES 10in CAKE
Preheat oven to 350 degrees. Butter a 10 inch pie plate. Sift flour, baking powder and salt together in medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on med-high speed until pale and fluffy, about 3 minutes. Reduce speed to med-low, mix in egg, milk and vanilla.
Reduce speed to low; gradually mix in flour mixture. Pour batter into pie plate. Arrange strawberries on top of batter, cut sides down, as close together as possible. Sprinkle remaining 2 tblsp. sugar over berries.
Bake cake 10 minutes. Reduce temperature to 325 degrees. Bake until golden brown and firm to the touch – about 1 hour. Let cool in pie plate on wire rack. Cut into wedges. Cake can be stored at room temp., covered loosely, for 2 days.