Sponge cake with Strawberries and Whip Cream
This simple sponge cake makes a delicious dessert!
1 c. sugar
1 tsp vanilla
1 c. flour
½ tsp baking powder
⅓ c. melted butter, slightly cooled
2 c. fresh strawberries
For Sponge Cake:
Beat eggs at high speed until foamy. Add sugar gradually, beat at high speed for 8-10 minutes.
Turn down speed and add vanilla. Sift the dry ingredients over top, 1/3 at a time, folding in gently. Add melted butter and fold in until combined.
Scrape into a 10” springform pan or a 9x13” pan. I also sometimes do an 8” and a 6” or 2 8” pans for smaller cakes. I line the pans with parchment paper for easy removal. Bake at 325°F for about 25 minutes.
While cake is baking clean and hull the fresh strawberries. Place into a bowl and sprinkle with 1-2 tbsp of sugar. Let sit to bring out the juices. Spoon on top of the cooled sponge cake. Top with sweetened whip cream and serve.