- unsalted butter at room temperature - 6 st. spoons
- flour - 1 1/2 cups
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- sugar - 1 cup (plus 2 tablespoons)
- big egg - 1 piece
- milk - 1/2 cup
- vanilla extract - 1 teaspoon
- Strawberries - 450 Grams
1. Wash strawberries, peel and chop. Preheat the oven to 175 degrees. Lubricate the round pie shape. 2. Mix the flour, baking powder and salt together in a small bowl. In another large bowl, mix the butter and 1 glass of sugar with an electric mixer for about 3 minutes. Add the egg, milk and vanilla extract, mix. 3. Gradually add the flour mixture to the egg mixture and mix to a homogeneous consistency. Pour the cooked dough into a mold. 4. On top of the test, put the strawberries in one layer, cut them down, as close as possible to each other. Slices can overlap each other. Sprinkle berries with the remaining 2 tablespoons of sugar. 5. Bake the cake for 10 minutes, then lower the oven temperature to 160 degrees and bake the cake to a golden brown color, about 50-60 minutes. Let the cake cool in the form on the counter. 6. Then remove from the mold and cut into pieces. Serve the cake with whipped cream. The cake can be stored at room temperature for 2 days.
Servings: 6