Ingredients
2 cups all-purpose flour2 tablespoons sugar3 teaspoons baking powder1/2 teaspoon salt1/2 cup cold butter, cubed1 large egg, room temperature, beaten2/3 cup half-and-half cream1 cup heavy whipping cream2 tablespoons confectioners’ sugar1/8 teaspoon vanilla extractAdditional butter1-1/2 cups fresh strawberries, sliced
Preparation
Preheat oven to 450°. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened.
Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack.
Beat heavy cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.
