(by Shirley McNevich)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 TBSP softened butter
1 cup + 2 TBSP white sugar
1 egg
1 tsp. vanilla
1/2 cup milk
3/4 lb. fresh strawberries (washed, stems removed, and halved; more if necessary)
vanilla ice cream
In a bowl add flour, baking powder and salt--stir to mix. In a mixer add butter and 1 cup white sugar--beat. Add egg and vanilla--beat. Slowly add flour mixture--beat. Add milk--beat until smooth but thick. Spread the batter into a butter-greased 9" round cake pan. Arrange the strawberries (cut side down) all over the top of the batter making sure the whole top is well covered with strawberries. Sprinkle 2 TBSP white sugar all over the strawberries. Bake at 350 degrees for 10 minutes, then without opening the oven door reduce the heat to 325 degrees and bake 60 minutes longer or until cake is lightly browned--test with a toothpick for doneness. Serve with good quality vanilla ice cream. Serve cake warm or room temperature.
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