Recipe from Village Green Lodge.
1 10 oz package frozen, sweetened, sliced strawberries, thawed
1 Tbsp cornstarch
2 1 /4 cup flour
3/4 granulated sugar
3/4 cup butter
1 /2 tsp baking powder
1 /2 tsp baking soda
1 /8 tsp salt
1 egg, beaten
3 /4 cup buttermilk
For filling, in small saucepan stir together undrained strawberries and cornstarch. Cook and stir until thickened and bubbly. Remove from heat and cool. In large bowl stir together flour and sugar. Using pastry blender, put in butter until mixture resembles course crumbs. Set aside 1 /2 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. Make a well in the center. In small bowl, combine egg and buttermilk. Add egg mixture to dry ingredients. Stir until moistened. Grease and flour 8 x 8 x 2 inch baking pan. Spread two-thirds of the batter over the bottom and about an inch up the sides of the pan. Carefully spread the filling over the batter. Spoon remaining batter in small mounts on top of filling. Sprinkle with the crumb topping. Bake at 350 degrees for about 35 minutes.
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