• Pre heat oven to 350℉
• Slice 1 lb strawberries and add to a medium bowl. Sprinkle with a tablespoon of sugar and set aside until ready to top the cake.
• Mix 1 1/2 cups flour, 1 pinch kosher salt and 1 1/2 tsp baking powder in a small bowl.
• Add 1/2 cup granulated sugar, 1/4 cup brown sugar and 6 tbsp butter to a medium sized bowl. Mix on medium speed until the sugar and butter become creamy, about 4-5 minutes.
  
• Gradually add 1 large egg, 1/2 cup milk and the 1 tsp vanilla extract to the butter mixture. The mixture will look curdled, but this is ok.
• Add the dry ingredients to the egg, butter mixture and beat on medium speed until the mixture is smooth and creamy. The batter will be quite thick.
  
• Grease an 8" x 8" cake pan with butter and add the cake mixture. Smooth the surface with an offset spatula or knife.
• Top the cake mixture with the sliced strawberries, cut side down. Do not overlap the berries on the cake.
  
• Transfer cake to a preheated oven and set the timer for 10 minutes. After 10 minutes, reduce heat to 325℉ and bake for another 45 minutes, or until a tooth pick comes out clean when inserted in the middle of the cake.
• Remove cake and allow it to come to room temperature before slicing.

Balsamic Glaze

• Combine 4 tbsp balsamic vinegar, 2 tbsp sugar, 1/2 tsp freshly ground black pepper and any remaining strawberries and accumulated juices in a medium sized saucepan.
• Bring the mixture to a boil, then reduce heat to medium low and simmer gently until the mixture has reduced and has become syrupy, about 10 minutes.

Herbed Crème Fraîsche Topping

• Finely chop 2-3 sprigs Rosemary leaves and combine with 1/2 cup crème fraîsche, or 1/2 cup rich sour cream. Refrigerate for at least 1 hour and up to overnight.

Serving

• Cut cake into 1" x 2" slices, serve with balsamic glaze drizzled over the slice and top with the Herbed Crème Fraîsche Topping.