Strawberry Cake

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2 1/2 cups unbleached all purpose flour

1 cup sugar

2 1/2 teaspoons baking powder

2 eggs, room temperature

6 tablespoons butter

1/2 cup milk

1 teaspoon of vanilla

1 teaspoon salt

2 tablespoons orange zest

2 cups fresh strawberries, sliced

2 tablespoons strawberry preserve, room temperature

2 tablespoons sliced almonds

Preheat oven to 350 F.

Beat butter and sugar until creamy. Add vanilla. Add eggs one at a time and continue beating to combine. Add milk and whisk to combine. Sift the dry ingredients. Add orange zest and fold in to the wet mixture to combine (don't over mix!).

In a prepared 12 inch by 12 inch tart pan (or similar), Press some of the batter to cover the bottom of tart pan. Arrange sliced strawberries on top. Brush with strawberry preserve. With floured hands, randomly dot the remaining batter on top. Sprinkle with sliced almonds.

Bake until a skewer inserted in the center comes out clean, about 40 minutes.

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