There were some strawberries in the refrigerator which were crying out to be made into strawberry shortcake for dinner tonight. Usually I make a biscuit-type shortcake, but we had biscuits for dinner last night and I wanted something lighter. Sponge cake is more reminiscent of my childhood strawberry shortcake, and I think it might become the go-to base in the future. This was a delicious recipe.

Hot Milk Sponge Cake

1 cup flour
1 teaspoon baking powder
pinch of salt
1/2 cup milk (whole milk preferred)
2 tablespoons butter
2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract

Combine dry ingredients and set aside. Heat (scald) milk and butter together so that butter melts; set aside. Beat the eggs for four minutes, until thick. Slowly add the sugar and beat another four minutes. Gently stir in the flour mixture, then add the milk mixture and vanilla.

Pour into a 9″ greased pan and bake at 350° for 25 minutes.