When I lived in Kansas, my neighbor Camille shared this lovely recipe with me. We used to be able to get beautiful, abundant fresh strawberries and I used to make this recipe often to use them up. I usually would make two cakes, one to eat and one to freeze for last minute guests.

Ingredients

10 serv.

cup all-purpose flour↗1
cup granulated sugar↗1⁄2
teaspoons baking powder↗2
teaspoon salt↗1⁄2
cup milk (I have used skim)↗1⁄2
large egg↗1
tablespoons unsalted butter, melted↗2
cups fresh strawberries, sliced↗1 1⁄2
Topping
cup unsalted butter↗1⁄4
cup all-purpose flour↗1⁄2
cup granulated sugar↗1⁄2

Step-by-step instructions

1
Sift together flour, sugar, baking powder, and salt.
2
Add milk, lightly beaten egg, and melted butter, beating with an electric mixer until blended.
3
Spread into greased springform pan.
4
Top with strawberries.
5
For topping, mix cold butter into flour and sugar using a pastry blender or two knives until mixture is crumbly.
6
Sprinkle over the berries.
7
Bake at 375 F (preheated) for about 40-50 minutes or until cake tests done and is lightly golden (since ovens vary, test early).

Source: food.com

Original recipe ↗

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