If you want to see the original recipe, head on over to Smitten Kitchen. I'm going to repost is here, along with my picture of the beautiful finished product.
You will need:
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk (I used whole since that's what we have in the house because of Katie)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
-Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. I used a standard 9-inch pie pan, because this is what I had. I noticed with my first attempt there was just a tad bit too much batter, and it spilled over the edges just a teensy bit. Didn't affect the taste, obviously, but didn't look as pretty. With my second attempt, I just left out about a 1/4 cup of the batter. Worked wonderfully.
-Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and 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 (again, on my first attempt, I left a little bit of space. This allowed the cake to swallow the strawberries into the cake. Didn't look as pretty as I'd hoped, so with the second, I overlapped the strawberries so there was virtually no cake batter showing). Sprinkle remaining 2 tablespoons sugar over berries.
-Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.)
-Let cool in pan on a rack. Cut into wedges.
Here's my finished product:
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