75gramsunsalted butter, at room temp (plus more to butter the pan)
½cup(100 grams) + 2 tsp granulated sugar
½cup(120 ml) milk
1 ½tspbaking powder
1tspvanilla extract
¼tspsalt
1egg
Instructions
Preheat the oven to 180 C. Butter the bottom and sides of your baking dish. An 8 - 9” dish of any kind would work.
Remove the leaves and stems of the strawberries. Halve the smaller ones and quarter the larger ones, both lengthwise.
Sift the flour, baking powder and salt into a bowl.
Cream ½ cup sugar and butter together using an electric whisk for 3-4 mins until pale and fluffy. You can also use a handheld whisk here which will take about 7 mins.
Add the egg, milk, and vanilla and whisk for another minute. Gradually add in the dry ingredients, a little at a time, and whisk only just until it comes together. Don’t over-whisk at this stage.
Tip the batter into your baking dish and top with the strawberries in a single layer. Sprinkle remaining sugar over the top.
Bake in the bottom shelf of the oven for 50-60 mins until the cake is cooked through. Remove and cool for at least an hour before slicing. (Place under a fan to cool it down faster).