Strawberry Cobbler Cake

Ingredients:
1/4 C. butter (room temp)
3/4 C. Splenda
1 egg
1 tsp vanilla extract
1 1/4 C. flour
1 1/4 tsp baking powder
1/2 tsp salt
1 Tbsp Non Fat Dry Milk
1/2 Tsp Baking Soda
1/2 C. 1% milk
3 cups fresh strawberries, cut in half lengthwise

1/4 C. flour
2 Tbsp Brown Sugar Blend Splenda
1/4 C/ butter (room temp)

Preheat oven to 350. Spray non stick spray to square 8-9 inch baking pan or 2 bread loaf pans.

Cream butter and Splenda with an electric mixer. Add egg and vanilla extract, mixing well.

In separate bowl, combine dry ingredients. Gradually add the dry ingredients and the milk to the butter mixture, alternating the two. Pour half of the batter into a greased square baking dish (I used 2 bread loaf pans). Arrange strawberries on top, cut side down. Cover with remaining batter.

Combine remaining flour and Splenda brown sugar blend. Cut in butter with pastry blender until crumbly. Sprinkle over strawberry mixture.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.

Adapted from Kiss the Cook.