Strawberry Cake Pie

Is it a cake? Is it a pie? Why label it, I say. Just go with it and let it be whatever it wants to be and it will be glorious.

I feel like there might be a larger message here…

Difficulty: easy
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Ingredients

1 premade pie crust (yeah, you can also make it if you prefer, but I just didn’t want to)
1 ¼ cups sugar, separated
11 T butter, separated and softened to room temperature
1 egg, brought to room temperature
1 cup flour
1 t baking powder
¼ t salt
½ cup milk
2 t vanilla
2 cups strawberries (I used cut-up strawberries that I had in my freezer, but you can use fresh as well)
2 T corn syrup

Directions

First off, get your pie crust and spread it along the edges of a buttered or sprayed 9” deep dish pie crust and set that aside.

In a bowl put ¾ cup of sugar and 8 T (1/4 cup) of butter and beat until creamy. Add in the egg and beat again until well combined.

In a separate small bowl whisk together the flour, baking powder and salt. Add half of this into your butter mixture along with half the milk and mix until well combined and then repeat, adding the remaining flour mixture, the remaining milk and the vanilla and beat again until well combined.

Pour this mixture into your pie crust and set aside.

Pour your strawberries into a saucepan along with ½ cup of sugar, the corn syrup and the remaining 3 T of butter. Stir and then slowly bring the mixture to a boil and let it boil for a couple minutes. Take the saucepan off the heat and gently pour this mixture over the cake batter in the pie crust.

Bake at 350 for about 40 minutes. Some of your strawberry mixture will have sunk to the bottom of the cake mix (but above the pie crust) You can check doneness by checking that the cake is a nice golden brown and a toothpick inserted comes out clean.