Strawberry Cake

I adore this cake for its simplicity and the sheer deliciousness showcasing  fruits of  summer. Swap the strawberries with blackberries, blueberries or even cherries. The batter is straightforward and buttery. I have already made this a few times this summer and most probably will make it a few more times before the season is over.

Make it right away, you wont regret it,  :)
You could also try this dimply cake.

Strawberry Cake - adapted from Martha Stewart
1 1/2 cup all purpose flour
7 tb unsalted butter - room temperature
1 1/2 tsp baking powder
1 cup sugar plus some for sprinkling
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 lb strawberries -hulled and halved ( or quartered if large)

Preheat oven to 350 degrees. Butter 9 inch deep dish pie plate and set aside ( otherwise  batter will overflow, 10 inch spring form pan  would work too).

Mix flour, salt, baking powder in a bowl and set aside. In a separate bowl, using a standard mixer, cream butter and sugar until pale and fluffy. Pour in egg, vanilla extract and milk. Mix till well combined. Add flour mixture  into butter mixture, combine until batter is smooth.

Pour into buttered pie plate, arrange cut strawberries on top of batter and sprinkle 2 tablespoon of sugar on top of arranged fruit.

Bake cake for 10 minutes and reduce heat to 325 degrees. Bake for  50 - 60 minutes or until cake tester comes clean. Cool and serve.  Keeps well , can be made a day ahead.