There are two basic versions of strawberry shortcake: one made with homemade biscuits, and the other usually made with bland store-bought, cellophane-wrapped cake cups. To improve on the latter version, we created this recipe using homemade sponge cake. To get the hallmark spongy texture, fold beaten egg whites into a rich egg-yolk batter, then smooth it onto a baking sheet in a thin layer. Cut the baked cake into enough individual portions to create tiny two-layer cakes, with sweetened strawberries and whipped cream layered in between. Serve with a French 75 cocktail to raise a toast while you enjoy this easy and elegant dessert.
For the cake:
For the whipped cream and to assemble the shortcakes: