Ingredients:

  • 1 pound (450g) fresh strawberries, hulled and halved or quartered if large
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ⅔ cup (160ml) whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (25g) granulated sugar, for sprinkling (optional)

Instructions:

  1. In a medium bowl, combine the strawberries, sugar, and lemon juice. Gently toss to coat and set aside.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Pour the batter into the prepared skillet. Arrange the strawberries evenly over the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The cake should be golden brown.
  8. Let the cake cool in the skillet for at least 15 minutes before serving.
  9. Sprinkle with additional sugar before serving (optional).