1-Preheat the oven to 350°F and prepare your 9-inch deep dish pie pan by greasing it with unsalted butter.

2-In a medium bowl, whisk together the 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt until well combined.

3-In an electric mixer bowl, beat the 6 tablespoons softened unsalted butter and 1 cup sugar until pale and fluffy, which takes about 3 minutes to incorporate air and create a light texture.

4-Add the 1 large egg and 1 teaspoon vanilla extract, beating on low speed until everything mixes smoothly.

5-Gradually add the flour mixture, alternating with the ½ cup low-fat milk, and beat on low speed until the batter is smooth note that it will be thick, which is normal for this recipe.

6-Pour the batter into the prepared pan and smooth the surface evenly.

7-Arrange the approximately ¾ pound hulled and halved strawberries cut side down over the batter, then sprinkle the remaining 2 tablespoons of sugar on top for a crisp crust and balanced tartness.

8-Bake for 10 minutes, then reduce the oven temperature to 325°F and continue baking until the cake is lightly golden and a toothpick inserted comes out clean, about 1 hour total.

9-Allow the cake to cool in the pan on a rack before serving. This yields 8 to 10 servings, each with around 241 calories, 8 grams of fat, 40 grams carbohydrates, and more.