Ingredients
6 tablespoons unsalted butter, cut into pieces and softened, plus more for brushing
1 cup unbleached all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon plus a pinch of kosher salt (we use Diamond Crystal)
1 large egg, room temperature
1/2 cup whole or 2 percent milk, room temperature
2 cups sliced fresh strawberries
1 teaspoon fresh lemon juice
1 cup heavy cream
1 tablespoon confectioners’ sugar
Preparation
Preheat oven to 325°F. Brush 8 cups of a standard muffin tin or muffin-top pan (such as Wilton) with butter. Dust with flour, tapping out excess. Whisk together 1/2 cup granulated sugar, flour, baking powder, and 1/2 teaspoon salt. Add butter; using your fingers, blend into dry mixture until it has the texture of coarse crumbs. Make a well in center. Add egg and whisk, then add milk and whisk to combine and form a batter (there may be little flecks of butter). Divide evenly between prepared cups, about 1/4 cup each.
Bake, rotating halfway through, until lightly browned around edges and tops spring back when gently pressed, about 20 minutes in standard tin, 15 minutes in muffin-top pan. Let cool in pan 10 minutes, then turn out onto a wire rack and let cool completely.
Toss together strawberries, remaining 2 tablespoons granulated sugar, pinch of salt, and lemon juice. Let stand until berries begin to release their juices, at least 15 minutes. Whisk cream with confectioners’ sugar to soft peaks. To serve, split cakes horizontally and fill with berries and cream.
