I got this recipe for Sponge Shortcake on an email list quite a few years ago. Doesn’t this Strawberry Shortcake that my daughter made using this recipe look delicious?!
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 tablespoons butter
1/2 cup hot milk
1 teaspoon vanilla
Stir together flour, baking powder and salt. Set aside.
Beat the eggs until thick and lemon colored, about 3 minutes at high speed on mixer. Gradually add sugar, beating at medium speed for 5 minutes.
By hand, quickly fold dry ingredients into egg mixture. Add 2 tablespoons butter to 1/2 cup hot milk. Stir into batter with vanilla. Blend well.
Poor into greased and floured 8 inch baking pan. Bake at 350 for 25-30 minutes. Cool in pan 15 minutes, remove from pan.
For the cake pictured, we doubled the recipe and baked it in 2 round pans.
You can also line your pan with parchment paper, instead of greasing and flouring.
Once cake is cooled, top with sweetened fruit and whipped cream.
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