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Beat 1/4 cup (60 ml) softened butter at medium speed with an electric mixer; gradually add 3/4 cup (175 ml) sugar, beating well. Add egg and vanilla, beating well. Combine 1-1/4 cups (300 ml) flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon mixture into a greased 8-inch square baking dish. Arrange strawberries on top, cut side down. Combine 1/4 cup (60 ml) flour and 1/4 cup (60 ml) sugar; cut in 1/4 cup (60 ml) chilled butter with pastry blender until crumbly. Sprinkle over strawberries. Bake at 350 degrees (175 C.) for 1 hour or until a wooden pick inserted in center comes out clean. Serve warm with ice cream or whipped cream.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Fresh Israeli cooking — market-driven, vegetable-forward, spiced