Fresh Strawberry Snack Cake
Slightly Adapted from The Baker Upstairs
1/2 cup butter, softened
1 cup + 1 tablespoon sugar, divided
1/2 cup milk
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 lb. strawberries, hulled and quarter
1. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan and set aside.
2. In a large bowl or stand mixer, beat together the butter and 1 cup sugar, until light and fluffy. 3. Add the egg, milk and vanilla and beat until smooth. Add the flour, baking powder and salt mixing until just combined.
4. Spread the cake batter in the prepared cake pan. Arrange the strawberries, cut side down, on top of the batter, spacing them close together (it's okay to overlap a little if you run out of room). Sprinkle with the remaining 1 tablespoon sugar.
5. Bake the cake for 10 minutes, then reduce the heat to 325 degrees F. Bake an additional 50 minutes or until the cake is golden brown and a toothpick inserted into the cake comes out clean.