French Strawberry Cake

 The cake I make most when summer arrives.

6 tbsp (83g) unsalted butter, softened
⅔ cup (150g) sugar + 2 tsp for the top
1 large egg
1 tsp vanilla extract
1 ½ cups (250g) flour 
1 ½ tsp baking powder
½ tsp fine sea salt
½ cup whole milk
¾ pound fresh strawberries, washed and dried, hulled and cut in half

1. Preheat oven to 350°F.

2. Line the bottom of a 9” springform pan with parchment and butter the sides.

3. In the bowl of stand mixer, beat the butter and ⅔ cup sugar on medium/high until light and fluffy, about 4 minutes. Scrape down the sides of the bowl.

4. Add the egg and vanilla and beat on medium speed until well combined. 

5. In a medium bowl whisk together the flour, baking powder and salt. Over low speed, add half the dry ingredients to the butter and sugar. Add the milk to combine, and then the remaining dry mix. 

6. Transfer the batter to the prepared pan and smooth the top. Arrange the strawberry halves on top of the batter, cut side down. Do not push them into the batter. Sprinkle 2 tsp sugar over the berries.

7. Bake for 10 minutes, then lower the oven temp to 325°F.

8. Bake until the cake is golden brown and firm to the touch, about 50 minutes. Let cool in the pan on a wire rack.