Ingredients
2 eggs1-1/2 cup sugar, divided1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup 2% milk1 tablespoon butter1 teaspoon vanilla extract1 to 1-1/2 quarts fresh strawberries, slicedSweetened whipped creamMint leaves, optional
Preparation
Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
