Not only does this little beauty from the New York Times take only about 4 minutes to make…but everyone has strawberries in their house right now!
1/2 c. (115 g) butter, melted
5 oz/145 g fresh (or frozen and thawed) strawberries – about 1 cup
2/3 c. packed brown sugar
1/2 c. whole milk, room temperature AND 1/2 t. kosher salt
1 c. flour AND 1 t. baking powder
Preheat the oven to 350 and butter an 8×8 cake pan. In a small bowl, mash the strawberries and then stir in 1/3 cup of the brown sugar – set this aside while you prep the rest.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt then add in the flour and baking powder and continue to whisk until the batter is smooth. Spread the batter evenly into your prepared cake pan – and don’t worry, it doesn’t look like much!
Spoon the strawberries and all of their juices evenly over the cake batter and bake for 20 to 25 minutes until the center is set and the edges are nicely browned. Serve warm with ice cream! – enjoy!