The Velocity of a Strawberry Cake

I do not know the velocity of a Strawberry cake. But neither do I know the final velocity of a boy moving at constant acceleration across a frozen pond holding a box. This is an example of the insufferable type of math I am currently studying. The scenarios get more ridiculous as the hours pass. The section part of the question suggests that after the boy ends that part of his journey, theres an object falling towards the boy and he has to catch it after 12.67 seconds. In what world would you even have time to calculate the velocity of yourself? What is falling out of the sky? Why is there something falling out of the sky?

Anyways, as I pondered these interesting questions, I realized I had a full package of strawberries i the fridge that were a couple days old. I would be saving the lives of these strawberries if i baked them. Math problem solved. 

Strawberry Cake

Adapted from Smitten Kitchen (I warned you all how much I love this website..)

6 tablespoons  unsalted butter, at room temperature, plus extra for greasing pan

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup and 2 tablespoons granulated sugar for MANDATORY sprinkling
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 10 inch pie pan or cake pan. I used a standard 9 inch cake pan and I worked perfectly, but my strawberries got covered by the batter, which I did not mind. If you would like beautiful strawberries on display, use a deep pie dish. do not use a regular 9" pie pan. 

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy.  Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Spread into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries. Do not skip this step!

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream or maybe some greek yogurt with lemon zest mmmmmm.