Strawberry Shortcake

It's that wonderful time of year again, when strawberries are under $4 and actually look red and delicious! I was so delighted when at the grocery store last night I noticed a carton of strawberries for a glorious $1.50. They are fat, red and mmmm so sweet! This isn't a traditional shortcake, but it ends up being spongy and soaks in the delicious strawberry juice. It only makes an 8x8 pan, so double if you have a crowd.

Husband Rating: 4 stars

Cake:

1 cup sugar

1/2 cup butter, softened

2 eggs

2 1/2 tsp. vanilla

1 1/2 cups flour

1 3/4 tsp. baking powder

3/4 cups milk

Preheat oven to 350 and grease your 8x8 baking pan. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, beating about 4 minutes each time. Stir in vanilla. Combine flour and baking powder and add to creamed mixture, beating well. Stir in milk until batter is smooth, pour into pan. Bake 35-40 minutes or until top is golden brown and springs back. Cool and serve.

Strawberry Topping:

1 carton strawberries

2 Tbsp. (or to taste) of sugar

Wash and slice strawberries. In a bowl, mash until strawberries are a juicy liquid. Add sugar. I like my strawberries a little more tart, but add sugar until it tastes good to you. Pour over cooled cake and serve with whipped cream.