Strawberry Shortcake

Strawberry Shortcake cream on top
Tell me the name of your sweetheart.

How many of you remember jumping rope to that song?
Any one, any one?
Do kid's even jump rope anymore?
Well they should.
Just sayin'.

Anyway, for some reason that song popped into my head as I was editing these photos
and now I can't quit singing it.
Don't you hate when that happens!

Moving on.
On Mother's Day I hosted a cookout for all of the fam.
I wanted to keep things simple and classic, so I decided on Strawberry Shortcake for dessert.
It is National Strawberry Month after all.
And everyone loves strawberries!
Well in my family they do.

This shortcake is simple and sweet.  

The perfect compliment to fresh strawberries and homemade whipped cream.

Delicious!

Strawberry Shortcake

1/2 C unsalted butter, at room temperature
1/2 C granulated sugar
1 egg
1 C milk (I used almond milk)
2 C all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
raw sugar for sprinkling, if desired

Preheat oven to 350 degrees.
Spray bake dish with cooking spray.
In a large mixing bowl combine flour,baking powder and salt.
In another bowl whisk together egg, sugar, milk and vanilla.
Add wet ingredient to the dry, mixing just until combined.
Pour into prepared bake dish.  Sprinkle raw sugar over top.
Bake for 25-30 minutes or until toothpick inserted comes out clean.

Cut into squares and serve with fresh Driscoll's organic strawberries and whipped cream.

Note:  I used a 9 x 13 inch bake dish, but next time I will use a 9 inch square pan
for a thicker cake.

Recipe from Hopeful Things.