Ingredients
1 cup Gold Medal all-purpose flour
½ cup Domino sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
½ cup McArthur milk
1 teaspoon vanilla (optional)
2 tablespoons Land O’ Lakes butter, melted
1½-2 cups sliced fresh strawberries
Topping
½ cup Gold Medal all-purpose flour
½ cup Domino sugar
¼ cup cold Land O’ Lakes butter
¼ cup chopped pecans
Instructions:
In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl.
With a pastry blender, cut in the butter until consistency of coarse crumbs.
Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean.
Recipe and image courtesy of Cully’s Kitchen.
