Ok, so maybe it’s not really a ‘main dish’, but it SHOULD be. It’s made with fruit, so it’s healthy, right? My local grocery chain had a 4 lb box of strawberries on sale this week, and naturally I bought them as strawberries are my favorite! I was scouring the internet on Sunday looking for something to make with them, and this just sounded good. (It came down to this one and my favorite Pioneer Woman’s, strawberry shortcake cake, but I didn’t have any cream cheese on hand! Maybe next time…)
1/4 cup butter or margarine, softened
3/4 cups sugar
1 large egg
1 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, chilled
Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
Add egg and vanilla, beating well.
Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Spoon mixture into a greased 8×8 inch baking dish.
Arrange strawberries on top, cut side down.
Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly. Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Serve warm with ice cream or whipped cream! (Don’t skimp here…)
(Note: I doubled the recipe and used a 13×9 pan, increasing my baking time to around 1 hour 25 minutes. I knew that 8×8 pan wouldn’t last long at my house!)Go ahead… treat yourself!