Strawberry Baby-cakes!

Today's sweet treat was named by Christian. I am not a huge strawberry fan, but wanted to use all the berries my mom gave me. It is sort of a mix between a strawberry cobbler and a strawberry shortcake-type dessert.

About 1 pound fresh strawberries
1 Cup sugar
1 tsp lemon juice
1 Cup of 'Cup 4 Cup' GF flour (OR all purpose flour if you don't need a gluten-free dessert!)
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp lemon zest
1 Cup milk
1 egg
1/3 Cup melted butter

First preheat the oven to 325 and butter a 8x8" baking dish. Then mix the flour, baking powder, 2/3 Cup of sugar, lemon zest, and salt.

Slice the strawberries and then toss in a bowl with 1/3 C of sugar. Let sit for about 5 minutes and then add the 1tsp of lemon juice.

Beat together the egg and milk.....

...and add to the flour mixture.
Now pour half the batter into the bottom of the pan....
Put about 2/3 of the strawberries on top of the batter...
...layer the rest of the batter...
...and top with the remaining strawberries. Put in the oven for 1 hour.
You want the middle to be firm and dry to the touch when done, so it may require a few additional minutes - mine was ready right at an hour....
Mmmmmmm-mmmm! DeeeeeeLISH! We didn't have any ice cream or whipped cream, but I bet that would make this dish even more heavenly!! 

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