Strawberry Shortcake: Hot Milk Cake

This past weekend my family and I were heading to some friends for dinner. I needed to pull together a quick dessert and I wanted to keep it light and yet sweet. In the end a sale on strawberries at my local grocery store (I know out of season, but BOGOF can't be beat) helped me to decide. I made strawberry shortcake -- a hot milk cake with fresh strawberries and whipped cream. The dessert was everything I hoped - light, fluffy, sweet, and fruity.

Here's the recipe I used. It's not original I copied it years ago from something my mother had -- I think a cookbook, but I don't remember now. My apologies to the original author, I'd give credit if I knew where to give it.

Hot Milk Cake (a.k.a Hot Milk Sponge Cake)

Ingredients:
2 eggs
1 cup sugar
1 cup flour (Whole Wheat flour tends to weigh cake down, if used proportion to 1/3 cup WW to 2/3 All-Purpose)
1 tsp baking powder
1 TBS butter
1/2 cup of hot milk

Directions:
1. Beat eggs until light and thick
2. Add sugar
3. Heat milk and add butter to milk, set aside
4. Gently fold dry ingredients into wet
5. Add milk (buttered fully melted), fold into batter
6. Pour into lightly greased cake pan (9x9)
7. Bake at 350 for 30 minutes.

Serve with fresh strawberries and whipped cream or chopped peaches.