1/2teaspooncoarse kosher salt, use 1/4 tsp if you used salted butter. For fine table salt use 1/4 tsp for unsalted butter or just a pinch for salted butter
1cup(130g)all-purpose flour
1/3cup(75g)light brown sugar, packed
1teaspoonbaking powder
Vanilla ice cream, for serving, optional
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Instructions
Preheat oven to 350F (regular bake/not fan assisted) and grease an 8-inch (square or round) baking dish. Set aside.
Place strawberries in a medium bowl. Using the back of a fork, mash the berries to release all their juices. Stir in 1/3 cup of the brown sugar. Set aside.
In a medium mixing bowl, whisk together the melted butter, 1/3 cup brown sugar, milk and salt. Add the flour and baking powder and continue whisking just until the batter is smooth.
Transfer the batter to the greased baking dish, and spread evenly into corners. (It will be a think layer if using the 8x8 pan). Spoon the strawberries and all their juices over the top of the cake batter. *I like to kind of mound them up in the centre, leaving the outside edges bare.
Bake in preheated over for 20 to 35 minutes, or until a tester comes out clean when inserted into the cake near the centre (avoid poking through a strawberry). *An 8x8 pan will bake for a shorter time (20-25) minutes. A smaller pan, like I used will produce a thicker cake that will take longer to bake. Mine here took about 35 minutes to test clean.
Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
Notes
Nutritional information does not include optional vanilla ice cream, for serving.