Strawberry Cake

1/2 cup butter or margarine (125 ml)
1/2 cup sugar (125 ml)
1 egg, beaten
1-1/2 cup flour (187.5 ml)
2 teaspoons baking powder (10 ml)
Pinch of salt
1/2 cup milk (125 ml)
2-1/2 cups sliced or small fresh strawberries (625 ml)

TOPPING:
2 ounces butter (60 g)
1/2 cup sugar (125 ml)
1/4 cup flour (50 ml)
1/2 teaspoon cinnamon (2 ml)

Cream the butter and sugar. Stir in the egg. Sift in the 1-1/2 cup flour with the baking powder and salt. Add the milk and blend thoroughly. Add this to the creamed butter and beat until smooth. Mix in 1-1/2 cup ripe strawberries, pour the mixture into a buttered baking pan and cover with the remaining berries.

TOPPING: Cream together the butter, sugar, flour and cinnamon until the consistency is crumbly. Cover the top layer of strawberries with the topping and bake at 350∞F (165∞C) for about 1 hour. Serve hot. Serves 4 to 5.

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