Have I mentioned lately how utterly un-springlike our weather was when I got home? Returning from England (a country not known for its balmy temperatures) in mid-April, I was heralded with... snow flurries. Snow and then rain. At first soft, delicate rain showers that would have been glorious for puddle-jumping, had the temperature ventured more than a few degrees away from freezing. And then pounding, furious rain, lashing the windows and making me feel it was fall, and that I ought to wrap myself in warm woolly things and make hot chocolate. And finally, dreary, persistant, emotionless rain. For days. But it didn't last forever, and here it is, finally spring, hooray! Of course, it's mid-May now, and I don't mean to tell you there has been non-stop precipitation in the near-month I've been home now. We did get a reprieve around Easter, coincidentally the weekend chosen by my family to acknowledge my birthday (which I was away for) and the birthday of my brother's girlfriend. Although it was still too cold for the festive spring dress I wanted to wear, I found these gorgeous strawberries in the produce section and decided I would make something with them for our family brunch and simply pretend it was summer.

What to make with fresh strawberries for a double-birthday brunch?

Why, pancakecake of course! (As requested - and gobbled up, most appreciately - by Aidan)