Strawberry Shortcake Recipe

Preheat oven to 375ºF. Spray muffin tins with vegetable oil spray and set aside.

Using electric mixer, cream together sugar, oil, egg and vanilla until well mixed, about 20 to 30 seconds.

Add flour, baking powder, salt and milk and mix on medium for 20-30 more seconds until incorporated. Pour batter into muffin tins (about 1/2 cup each) and bake for 17-20 minutes or until each cake is lightly golden brown on top and done in the middle.

Christine's Notes: I've tried countless strawberry shortcake recipes over the years—and have often come away a bit disappointed—either they're too airy, too dry-and-biscuity, or too sweet. Baked in a muffin tin, this one's a cross between pound cake and sponge cake; these individual cakes may be split in half and topped with berries and milk. Mmmm, divine.