Easy and delicious, this warm strawberry cake is the perfect Summer dessert. Change it up with other fruits as they come in to season!
1 1/2cupsunbleached all-purpose flour
1 1/2tspbaking powder
1/2tspfine salt1/4 tsp less if you using salted butter
6Tbspunsalted butterat room temperature
1largeeggat room temperature
1lbstrawberrieshulled and halved
Confectioners'/icing sugarfor dusting
Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.
Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.