Strawberry Snack Cake

In a medium sized bowl, whisk together the all-purpose flour (set aside 1 tablespoon to toss with the strawberries), baking powder, salt, and set aside.

Chop the fresh strawberries in half and then in threes or fours. Toss together with the 1 tablespoon of flour and set side.

In another bowl cream together the very soft unsalted butter and granulated sugar until well incorporated, fluffy, and pale in color (2 to 3 minutes). 
NOTE: Using a hand mixer or stand mixer fitted with a paddle attachment ensures the sugar and butters are well combined. If it is well creamed, the cake's texture will be super light and moist throughout.

Add the vanilla extract and egg, combine until incorporated.

Add half of the flour mixture and combine until it is completely absorbed into the batter.

Add the entire amount of buttermilk, combine until incorporated.

Add the remaining flour mixture and combine until almost all the flour is absorbed. Fold in the flour coated strawberries just until the flour is absorbed and the strawberries are scattered in the batter.

Pour into the prepared baking dish and spread it evenly. Sprinkle ½ tablespoon of additional granulated sugar on top of the cake.

Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
NOTE: If the strawberries are cold or chopped large, the cake may take 5 to 10 minutes longer to bake.

Once done, remove the cake from the oven and let it cool in the pan for a 20 minutes before transferring it to a wire rack to cool completely.

Cut the Strawberry Snack Cake into 9 or 12 equal pieces and serve. Enjoy Entirely!