1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large
Preheat oven to 350 F/180 C. Butter a 10 inch (25 cm) pie or tart pan (I used a 9 inch extra-deep pie pan). Butter the pan.
Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside. Combine butter and 3/4 cup sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy, 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 tablespoon sugar.
Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve with whipped cream.
Adapted from tastefoodblog.com