The sponge cake (which contains no oil or margarine, so it's practically healthy) is a great vehicle for the star of the show: whipped cream with blended, macerated strawberries - yes, the same as I gave you in this recipe.
Try it. You won't be disappointed.
From How To Cook Everything by Mark Bittman
1 cup all purpose flour
1/4 tsp salt
1 cup sugar
2 tsp grated or minced orange or lemon zest
1 tbl freshly squeezed lemon juice or 2 tbl freshly squeezed orange juice
Preheat the oven to 350 degrees.
Mix the flour and salt together.
Beat the eggs in an electric mixer for 5 minutes. Gradually add the sugar.
Add the zest and juice.
Fold the flour-salt mixture into the batter, a little at a time.
Pour the batter into a square cake pan lined with parchment paper (trust me, makes it easier later on) and bake for 40-50 minutes, until the cake is firm, resilient and nicely browned.
Let it cool thoroughly.
While the cake is cooling, prepare the strawberries.
Adapted from Eric Akis, Times Colonist
2 lb strawberries, hulled and sliced (frozen, sliced, works great too)
4 Tbsp icing sugar
3 Tbsp orange liqueur (I used Cointreau)
Place the strawberries in a bowl, sprinkle with the icing sugar and liqueur. Toss, and let macerate at room temperature for 30-60 min. Blend with an immersion (stick) blender or food processor.
Whip the whipped cream (16 oz) until stiff peaks form. Gently fold in the strawberry mixture and watch the cream turn a beautiful pink colour. Mix until it's well-incorporated into the cream.
Pull the cake out of the pan by holding the edges of the parchment paper. Cut the cake into thick slices.
For a trifle:
In your prettiest bowl, arrange a few slices of cake to cover the bottom of the bowl. Pour some of the cream on top. Spread around. Arrange another layer of cake, cover with more cream. The cake slices don't need to be wedged in tightly, there can be a bit of space between them. Continue layering until your bowl is filled. Cover with cream so it looks pretty. Wrap with plastic wrap and refrigerate until needed.
For immediate, single servings:
Place one slice of cake on the plate. Spoon some cream over it. Cover with another slice of cake and pour cream over the two (as seen in first pic above).
I like the trifle method because the sauce seeps into the cake. When you cut it it almost looks like birthday cake pieces, which while a bit messy, is very festive. If you have any leftover cream, you can pour some over each serving.