2 C strawberries, fresh, washed, hulled, and cut in half
1 Tbsp Turbinado sugar
1/4 C almond slices, walnuts or pecans
Powdered sugar to dust
Preheat oven to 325F and spray a cast iron skillet with nonstick baking spray with flour.
Beat the butter and sugar on medium speed until fluffy. Add egg and beat for 1 minute to incorporate. Add extracts.
Sift together the flour, baking powder and salt then add ⅓ to the batter followed by half the buttermilk. Mix on low then add another ⅓ of the flour and remaining buttermilk. Mix on low and scrape the sides as necessary. Add the remaining flour and mix until just combined. Do not overbeat.
Spread the batter into the prepared skillet and place the sliced strawberry sliced cut side down into the batter. Sprinkle on the coarse sugar and nuts.
Bake for 45 – 55 minutes and test with a toothpick for doneness.
Cool completely for several hours before serving. Dust with powdered sugar.