• Cooking Time: 30 minutes
  • Servings:
  • Preparation Time:


Many thanks to Paulette Kaleikau, who baked and photographed on the 4th of July weekend. Paulette’s comments: “Your mother’s shortbread with a little 4th of July zing. Reminded me of Chinese sponge cake. Thumbs up from both Craig & I.”

Kosher (dairy)


  • 2 eggs
  • 1 C sugar
  • 1 C flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 T butter
  • 1/2 C hot milk
  • Strawberries


  • Beat eggs until light and thick.
  • Slowly add sugar and beat 2-1/2 minutes with mixer, or 5 minutes by hand.
  • Fold sifted dry ingredients into egg and sugar mixture all at once.
  • Melt butter in hot milk and add all at once.
  • The folding in of the dry ingredients and milk should take only one minute.
  • Pour batter into wax paper-lined 7" round cake pan.
  • Bake in moderate oven (360 degrees) for 30 minutes.
  • Cool and split.
  • Fill and top with sweetened strawberries.

Author Credit: Zelma Levin Goldstein

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