This, from another group, receives rave reviews:

Strawberry Cake

6 T unsalted butter, plus more for pie plate
1 1/2 c all-purpose flour
1 1/2 t baking powder
1/2 t salt
1 c sugar, plus 2 T
1 large egg
1/2 c milk
1 t pure vanilla extract
1 lb strawberries, hulled and halved

1. Preheat oven to 350F. Butter 10-inch pie plate. Sift
flour, baking powder, and salt together in a medium bowl.

2. Put butter and 1 c sugar in the bowl of an electric mixer
fitted with the paddle attachment. Mix on medium-high speed
until pale and fluffy, about 3 minutes. Reduce speed to
medium-low; mix in egg, milk, and vanilla.

3. Reduce speed to low; gradually mix in flour mixture.
Transfer batter to pie plate. Arrange strawberries on top of
batter, cut sides down and as close together as possible.
Sprinkle remaining 2 T of sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325F.
Bake until cake is golden brown and firm to the touch, about
1 hour. Let cool in pie plate on wire rack. Cake can be
stored at room temperature, loosely covered, up to 2 days.

gloria p