Strawberry Shortcake ala Ari & Maddie

We didn't get a chance to make cupcakes this week, but found some beautiful strawberries at the farmer's market that enticed us to think Strawberry Shortcake.  I wanted to make up a "shortcake" that was easy for them mix up, as well as, to eat.  This soft moist cake, baked in one of my specialty pans, was perfect for my budding chefs to provide a well for all the strawberries they piled on.

Strawberry Shortcake
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 tsp. Vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1/4 cup milk

Preheat oven to 350F-degrees.  Spray muffin pan or mini Mary Jane pan with a baking spray.

In a stand mixer, using a paddle attachment, cream the butter and sugar thoroughly until fluffy.  Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl between adding the eggs.  Mix the vanilla into the milk.  Whisk together the dry ingredients and add to the bowl.  Add the sour cream and milk and beat on low until combined, then, raise the speed to medium and beat 1 minute more.

Scoop batter into the openings of the muffin pan or Mary Jane pan.  Bake for 18 minutes or a skewer comes out cleanly when poked in the middle and golden brown.  Let cool slightly and then transfer to a rack to cool completely.

Maddie liked using my strawberry corer to prepare the berries.  Place in a bowl and sprinkle with about a 1/3 cup of sugar; cover with plastic wrap and let the berries macerate.

To assemble, spoon the berries into the "well" and top with whip cream (heavy cream whipped, then 3 T confectioners' sugar and 1 tsp. vanilla extract).

The kids gave it a "V" for Victory--great teamwork!

Afterwards, Ari had to take a rest...

Maddie and I cleaned up:-) Enjoy!