Fresh Strawberry Breakfast Cake

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INGREDIENTS

1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup milk
1 pound strawberries, hulled and diced. Reserving a few slices for the top

INSTRUCTIONS
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1. Preheat the oven to 350 degrees. Grease and flour a 10-inch pie plate
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In the bowl of a mixer cream together butter and sugar until light and fluffy. Add egg, mix until well combined. Add in the vanilla.
4. Alternate adding the flour mixture and milk in 3 additions, beginning and ending with flour mixture.
5. Fold in diced strawberries.
6. Pour batter into prepared pan. Cover the top of the cake with reserved strawberry slices.
7. Bake for 10 minutes then reduce heat to 325 and bake 40-50 minutes more, until cake is golden brown and an inserted toothpick comes out clean.
8. Cool before slicing.