A soft, biscuit-like cake, filled with fresh strawberries.
1/2cupunsalted buttercold and cut into cubes
1tsp.pure vanilla extract
2 1/2cupsfresh strawberrieshulled and cut in half
2tsp.white or turbinado sugarfor sprinkling top before baking
Preheat oven to 350° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
In large bowl mix together the flour, baking powder, sugar and a pinch of salt. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
In small bowl mix the egg, vanilla and cream. Add all at once to the flour mixture. Stir with spoon until just blended. *Mixture will be stiff. Gently mix in about 2/3 of the halved strawberries.
Spoon into prepared pan, spreading to the edges and smoothing the top. Arrange remaining halved strawberries on the top of the cake, press them into the batter slightly. Sprinkle with 2 tsp. granulated white or turbinado sugar.
Bake for about 55-60 minutes (For an 8-inch springform pan. A larger springform will cook more quickly. Check regularly after about 40 minutes). until the entire top is golden brown and firm and a tester inserted in the centre comes out clean.
Allow to cool in pan for 10 minutes, then remove the sides of the springform pan. Allow to cool more before removing from the bottom. Serve slightly warm or at room temperature as is, garnished with a sprinkling of icing sugar or with a dollop of whipped cream or a scoop of vanilla ice cream, if you like.
Be sure to read the “Ingredient and Cook's Notes" above the Recipe Card, where I share more detailed tips, variations and substitution suggestions for this recipe!