To go along with the fresh strawberries, our family has always enjoyed Skillet cake. No store-bought sponge cake cups for us!!!! We grew up on this and other homemade goodies from my mother's kitchen.
This little delicacy looks surprisingly like cornbread, in part because it is made in a black skillet, but don't be fooled!!!! It is sweet and very light. And when just out of the oven, it is delightful all by itself, with no other adornment.
But when you add fresh strawberries, it is heavenly. Now about the strawberries, I never slice mine. Rather, to get the best effect, meaning JUICE, they have to be smooshed. This can be accomplished with a potato masher or even with your clean hands. Add some real sugar and let them sit and the sugar will draw out even more of the juice. You want all that juice so that the cake can soak it up. MMMM-MMM!!!
1 stick butter--softened
1.5 cups sugar
1.5 cups self-rising flour
3/4 cup milk
1 tsp real vanilla
Grease and flour a black skillet. Cream the butter and sugar, add eggs, beat well. Add the flour, milk and vanilla and pour into the skillet. Bake at 350 for about 25 minutes until golden on top and firm to the touch.