2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

1 teaspoon (5 ml) vanilla extract

2 eggs

1/2 cup (125 ml) milk

3 cups (750 ml) fresh strawberries hulled and quartered

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, cream the butter, sugar and vanilla using an electric mixer.

Add the eggs 1 at a time, beating until the mixture is smooth. With the mixer on low, add 375 ml (1 1/2 cups) strawberries. Add the dry ingredients, alternating with the milk.

Scrape the batter into the springform pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour.

Let cool partially, unmould and finish cooling on a rack.

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