1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla
sweetened whipped cream
fresh berries and/or fruit (raspberries, blueberries, blackberries, strawberries, kiwi, peaches, nectarines, etc.)
Sift together flour, baking powder and salt. Set aside. In another bowl, using a mixer, beat the eggs until thick and lemon colored about 3 minutes on high speed. Gradually add sugar to eggs and continue to beat for 5 minutes on medium speed.
By hand, quickly fold dry ingredients into egg mixture. Heat milk (do not boil) and add butter and stir until melted. Add milk mixture to the batter. Stir in vanilla and mix well.
Pour batter into a greased and floured 8x8x2 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool in pan for 15 minutes. If desired remove from pan. Top with sweetened whipped cream and fresh fruit and berries. Sponge shortcake may be split and layered with the cream and fruit if desired.
Recipe can be doubled and baked in a 9×13 inch baking pan.
Thanks to Elaine Hansen for sharing this recipe.