1. Combine Dry Ingredients:

In a medium bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.

Set aside.

2. Preheat Oven and Prepare Pan:

Preheat the oven to 350°F (175°C).

Butter a 9-inch deep-dish pie plate. Set it aside.

3. Cream Butter and Sugar: In a large bowl, beat the ½ cup of softened unsalted butter and the packed light brown sugar together with an electric mixer until fluffy, about 3 minutes.

4. Add Egg and Vanilla:

Add the large egg and vanilla extract to the butter mixture.

Beat until just combined.

5. Alternate Adding Dry Ingredients and Buttermilk:

Add half of the flour mixture to the wet ingredients.

Beat until combined.

Add the buttermilk.

Beat until combined.

Add the remaining flour mixture.

Beat until combined after each addition. Be careful not to overmix.

6. Pour Batter into Pan: Spoon the batter into the prepared pie plate.

Spread it in an even layer using the back of a spoon or a spatula.

7. Arrange Strawberries and Sprinkle with Sugar:

Scatter the hulled and halved strawberries evenly over the top of the batter. Do not press them down into the batter.

Sprinkle the berries and batter with the 2 tablespoons of turbinado sugar, if using.

8. Bake:

Bake the cake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes.

9. Cool and Serve: Let the cake cool completely in the pie plate before dusting with powdered sugar.

Serve with more sliced strawberries, if desired. Enjoy your simple and delicious Strawberry Cake!