| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for greasing the pan
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 pound fresh strawberries, hulled and quartered
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter.
- Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter.
- Bake until golden brown, about 35 minutes. Serve with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 316 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 44 mg |
| Sodium | 305 mg |
Reviews
A new favorite dessert of my house! We have had it twice with strawberries are excited to do different fruit/flavoring combinations in the future. We had no problems with the cake being dry, but you do have to watch it carefully after the first 25 mins and pull it when it is just barely done in the middle.
Super tasty and very easy. Delicious!!
This recipe was truly a simple and easy creation. Scratched my itch of something to bake and resulted in something truly delicious!
My family loves this recipe! It is a little less sweet and the strawberries are deliciously sweet.
Help, I must have done something wrong. I found the cake dense, dry and the taste of flour was overwhelming. How do you store it if you don’t finish it the same day? I was afraid to refrigerate it and it become harder but I was also worried that it would go moldy with the strawberries. On the plus side the recipe is easy.
Recipe as written states to use an 9 inch square pan; however, Nancy used an 8 inch glass square pan, watch the video.
Very good recipe. I found it to be a bit dry, but it was still tasty! Thanks, Nancy.
This recipe is so easy and so delicious! I easily converted it to a gluten free dessert by replacing the flour and leavening agents with two cups of a gluten free pancake mix. Wow! My family loved it so much I made it three times last week. Thank you Nancy!!
Delicious!!!! Can’t wait to make it again. Thanks Nancy.
Almond flavor makes this shine.