Happy Birthday to my brother, Anthony.
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 sugar (plus 1 tablespoon for top of cake)
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup strawberries
1/2 cup almonds
1/2 cup chocolate chips
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
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. Fold in chopped strawberries, almonds (minus 1 tablespoon), and chocolate chips. Add dry mixture gradually, mixing until just smooth. Pour into pie plate. Sprinkle remaining sugar and almonds over cake.
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.
Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
This can last for a couple days covered but I guarantee it won’t last that long.