Ingredients:
2 lb. strawberries, hulled and quartered
1 c. sugar, divided
1/2 c. unsalted butter, room temperature
2 eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
Directions:
Heat oven to 375 degrees.
In a large bowl, toss strawberries and 1/3 c. sugar until well combined. Let set to liquefy, 2 minutes.
In a stand mixer fitted with a paddle attachment, cream remaining sugar and butter on medium speed. Add eggs, one at a time, until blended. Add flour (a little at a time, while blending). Add baking soda and salt. Blend until well blended on medium speed, scraping down the sides as needed.
Spread strawberries evenly on the bottom of a 2 quart rectangular baking dish and dollop batter, using a tablespoon, evenly over top. Bake until golden brown and cooked through, 35 minutes.
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