In a bowl, mix 230 g of flour with baking powder and salt.

Cream 80 g of softened butter with 200 g of sugar until well combined.

Add the egg, buttermilk, and vanilla extract, mixing thoroughly.

Gradually incorporate the flour mixture from Step 1 into the wet ingredients, stirring until the batter is smooth and free of lumps.

The batter should have a thick, creamy consistency.

Line a 28 cm round cake pan with baking paper. Pour the batter into the pan, spreading it evenly.

Arrange strawberry pieces on top. If using large strawberries, slice them; smaller ones can be left whole.

Prepare the crumb topping by combining 50 g of softened butter, 75 g of flour, 100 g of sugar, and a splash of vanilla extract in a bowl.

Mix with your hands until the mixture resembles coarse crumbs.

Sprinkle the crumb mixture evenly over the strawberries.

If you prefer to skip the topping, sprinkle the strawberries with 2 tablespoons of sugar instead.

Bake the pie in a preheated oven at 160–180°C for approximately 45 minutes, or until the top is golden brown.

Remove from the oven and allow it to cool completely.

The pie will rise to a satisfying height in a 28 cm tray. You can also bake it in a slightly larger tray if desired.

Slice the cooled pie and serve.

It’s a treat everyone will enjoy!