HSIN’S STRAWBERRY CAKE

My step daughter Kellie sent me this recipe which she got from her cousin Joe’s wife, Hsin.  This is the season for those luscious berries.  I’ve made this twice in recent weeks.  It’s easy and delicious.

6 tablespoons unsalted butter, softened, plus more for pie plate

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2  teaspoon salt

1 cup plus two tablespoons sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved.

Preheat oven to 350 degrees F.  Butter a 10-inch pie plate.  Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk and vanilla.

Reduce speed to low; gradually mix in flour mixture.  Transfer batter to buttered pie plate.  Arrange strawberries on top of batter, cut sides down and as close together as possible.  Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes.  Reduce oven temperature to 325 degrees F.  Bake until cake is golden brown and firm to the touch, about 1 hour.  Let cool in pie plate on a wire rack.  Cut into wedges.  Cake can be stored at room temperature, loosely covered, up to 2 days.  I served each slice with a scoop of ice cream.  My guests were happy.

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