Ingredients
1 cup all-purpose flour1 tablespoon sugar1-1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup plus 2 teaspoons cold butter, divided1 large egg, room temperature1/3 cup half-and-half cream1/2 cup heavy whipping cream1 tablespoon confectioners’ sugar1/8 teaspoon vanilla extract2 cups fresh strawberries, sliced
Preparation
In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.
Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, beat whipping cream, confectioners’ sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
