FILLING

3 cups fresh strawberries, quartered

2 tablespoons sugar

2 cups fresh raspberries

CAKE

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter, softened

1 egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup whole milk

Heat oven to 375˚F. Spray 11 x 7-inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl; spoon into baking dish. Sprinkle with raspberries.

Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cup sugar and butter in large bowl at medium speed 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture. Spoon over berry mixture; spread gently to cover berries.

Bake 40 to 45 minutes or until toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. (Berries should be just beginning to bubble at edge of dish.) Cool on wire rack at least 30 minutes. Serve warm or at room temperature.

Note: Made for the first time 6-17-09. Very Good! Used blackberries instead of raspberries. Doesn’t look that great but tasted wonderful. Used an 11 x 8-inch pan and cooked for 35 minutes, try 40 minutes next time.

Recipe from: Cooking Pleasures – THE BEST MAGAZINE IN THE WORLD! June/July 2008 www.cookingclub.com