Strawberry Summer Cake

** Recipe from smitten kitchen **

* 6 Tbl. unsalted butter, at room temp, plus extra for pie plate
* 1 1/2 c. all-purpose flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. table salt
* 1 c. plus 2 Tbl. sugar
* 1 large egg
* 1/2 c. milk
* 1 tsp. vanilla extract
* 1 lb. strawberries, hulled & halved

Heat oven to 350.  Butter a 10" pie pan or 9" deep-dish pie pan.  (This cake does not work in a standard 9" pie pan; it will overflow.  Cake would work, however, in a 9- or 10" springform or cake pan. The 10" would make a thinner cake than pictured.)
Whisk flour, baking powder & salt together in a small bowl. In a larger bowl, beat butter & 1 c. sugar until pale & fluffy with mixer, about 3 min. Mix in egg, milk & vanilla until just combined. Add dry mixture gradually, mixing until just smooth.  Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (might have to overlap a few to get them all in). Sprinkle remaining 2 Tbl. sugar over berries.  Bake 10 min. then reduce oven temperature to 325 & bake until golden brown and a tester comes out free of wet batter, about 50 - 60 min. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.