1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, softened
1 large egg
1/2 cup milk
1 tsp. pure vanilla extract
1 cup + 2 tbsp. sugar, divided
16 oz. fresh strawberries, sliced in half

Preheat oven to 350°F. Grease a 10-inch pie pan.

Sift flour, baking powder, and salt together into a medium bowl. Set aside.

Add butter and 1 cup sugar to 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 prepared pie pan. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake at 350°F for 10 minutes. Reduce oven temperature to 325°F and continue to 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 and serve.

Submitted by: Laura Bryant