Strawberry Cobbler Cake

11⁄2 c all-purpose flour
11⁄2 t baking powder
1⁄2 t salt
6 T unsalted butter, room temperature
1 c granulated sugar
1 egg, room temperature
1⁄2 c milk
2 t vanilla bean paste, or extract
1⁄4 t almond extract
12 oz strawberries or one pint, hulled and halved
2 T Demerara or turbinado sugar

Preheat the oven to 350 degrees. Thoroughly butter a 9” deep dish pie plate or 8” or 9” square cake pan. In a large bowl, combine flour, baking powder, jand salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract and mix well. Add the flour mixture, alternating with the milk and mix until smooth.

Scoop the batter (it will be thick) into the plate/pan and smooth. Place the strawberry halves on top, cut side down, to completely cover the cake. Sprinkle with the 2 tablespoons of Demerara sugar.

Bake for 10 minutes, then drop the heat to 325 and bake for about 50 more minutes, until a skewer inserted into the middle comes out clean and the cake is lightly browned. Let cool on a wire rack before serving. Serve with whipped cream.