Yesterday I decided to make the cake again. It's hard to fit all strawberries into a 9-inch deep pie plate so once upon a chef lists 3/4 pound strawberries not a whole pound. Also, when beating the batter you alternate milk and flour mix the way I'm used to and the ingredients all come together smoothly.
The very first time I baked this cake it was very good but a bit soggy. Since then I rinse the berries very gently in a colander, pat them dry with a paper towel and let them rest 1-2 hours before hulling and cutting in half. Maybe everybody knows to do this but I did not.