It’s spring! One of our favorite traditions is our annual strawberry picking morning. A drive to the country, luscious berries warm from the sun, and the way the car smells like strawberry for our drive home…everything to love. Of course, the best part is teaming these beauties with golden, sweet shortcake and whipped cream. I’m baking today, even if it is Mother’s Day!

The Usual Cast of Characters

• 1 cup flour
• 2/ 3 cup sugar
• 1 1/ 2 teaspoons baking powder
• 1/ 4 teaspoon salt
• 1/ 2 teaspoon vanilla
• 1/ 3 cup butter, softened
• 1/ 2 cup milk
• 1 egg
• fresh berries
• whipped cream

The Steps to Glory

Heat oven to 350°F.

Prepare Shortcake pan with baking spray containing flour and thoroughly coat the details of the pan.

In a large bowl, combine all cake ingredients.

Blend at low speed until moistened, then beat 2 minutes on medium speed, scraping bowl often.

Pour batter into pan, filling only ¾ full. Gently tap pan on countertop to remove any air bubbles.

Bake for 18-20 minutes or until toothpick inserted comes out clean.

Let cakes cool 8-10 minutes in pan and then invert onto cooling rack.

Repeat steps if there is remaining batter. Serve with fresh whipped cream and berries.

Metamorphosis