Make it with dad or for dad! This easy sheet pan recipe makes enough for the whole family. Seasonal fruit, makes it fresh and extra tasty!


12 large (24 medium) fresh strawberries
1 cup maple syrup
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 1/4 cup  buttermilk
large eggs (room temperature)
1/4 cup cane sugar
1 tbsp. honey
1 tsp. vanilla extract
4 tbsp. butter (3 melted)
Chopped mint + edible flowers + shaved dark chocolate (optional)
Put a 12×17″ rimmed baking sheet on the centre rack of the oven & pre-heat to 450°F
In small saucepan, heat strawberries and syrup on low until warmed.In large bowl, whisk together flour, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs, sugar, honey and vanilla. Add 3 tablespoons if melted butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain. Do not over mix, the batter should be a bit lumpy.

Remove the hot pan from oven and spread remaining tablespoon of butter into the pan, tilting the pan or using a heat-proof pastry brush to ensure the butter melts and spreads across the entire bottom of the pan.
Pour the batter into the hot pan and tilt the pan to make sure the batter is spread evenly. Return to the hot oven.
Bake 12-15 minutes or until lightly golden and a toothpick or cake tester inserted in centre comes out clean.
Cut into squares and serve with warm strawberry sauce and chopped mint, edible flowers and/or shaved chocolate if using.