Pre­heat the oven to 375F. But­ter a 11 inch tart bak­ing dish (use one with a remov­able bottom).

In a medium bowl, com­bine the flour, sugar, bak­ing pow­der and salt. Mix well. Add the but­ter and rub it in with your fin­ger­tips until the mix­ture is coarse and sandy.

Add the but­ter­milk and egg and mix until just combined.

Spoon into the tart dish, ensur­ing that it forms an even crust and fits into the grooves of the tart shell edge. Don’t over­fill, the cake will rise quite a bit.

Press the straw­ber­ries into the cake. Bake for 30 min­utes, or until golden brown, bub­bly and a wooden skewer inserted into the mid­dle comes out clean.

Dust with pow­dered sugar and serve.