Strawberry Shortcake for Two Sendik's Fine Foods Internet Address: Access our online cookbook at www.sendiksfinefoods.com Servings: 2 Preparation Time: 15 minutes SPONGE CAKE 3 eggs 3/8 cup granulated sugar 1/4 teaspoon vanilla 1/2 cup all purpose flour 1 1/2 tablespoons melted butter 1 pint fresh strawberries, quartered 2 tablespoons sugar 4 ounces seedless strawberry preserves WHIPPED CREAM 1 cup heavy whipping cream 2 tablespoons sugar To make sponge cake, have all the ingredients at room temperature. Grease and flour an 8" X 8" pan. Preheat the oven to 350 degrees. Sift the flour. Melt the butter. Whisk the eggs, sugar and vanilla in a heatproof bowl. Set this bowl in a pan simmering with water. Whisk the eggs constantly until they reach 110 degrees. Remove the bowl from the heat and beat at a high speed until the volume triples and the mixture is the consistency of soft whipped cream. The flour can now be added in to the eggs using a spatula. Fold in the flour in three or four additions. With butter at 110 degrees fold it into the batter. Pour this mixture directly into the baking pan. Bake until the cake has pulled slightly away from the sides of the pan and the top springs back when gently touched. This will take about 15 minutes. Remove from oven and cool for 10 minutes. To make the strawberry sauce, quarter the strawberries in a non-reactive bowl. Sprinkle with sugar and let stand at room temperature for 15 minutes. Add the seedless strawberry preserves. To make whipped cream, place the whipping cream in a chilled bowl. Whisk by hand or beat on high speed with mixer until soft peaks form. Add the sugar. Whisk until sugar is dissolved. To assemble, slide a thin knife around the edge of the pan, invert the pan holding the cake with your hand. Let cool right side up. When cooled, cake can be cut in half horizontally. Strawberry sauce placed in between layers and on top. Top with whipped cream. Desserts.