Strawberry Shortcake Sabayon

Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.

Combine 3 eggs and ½ cup sugar in a heatproof bowl. Place over a pot of simmering water (double boiler setup) and whisk constantly until the mixture reaches 160°F and feels warm to the touch, about 5 minutes.

Remove the bowl from heat and beat the warm egg mixture with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes.

Sift the ½ cup flour over the egg mixture in three additions, folding gently with a spatula until no flour streaks remain.

Drizzle the cooled 3 tablespoons melted butter over the batter and fold gently until just incorporated, being careful not to deflate.

Pour the batter into the prepared pan, spreading evenly. Bake at 350°F for 20–25 minutes until a toothpick inserted in the center comes out clean and the cake is golden.

Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

While the cake cools, stem and halve the 2 pints of fresh strawberries. Toss with ¼ cup powdered sugar and let sit for 10 minutes to release their juices.

Once cooled, slice the sponge cake into 4 portions. Place each portion on a serving plate.

Top each cake slice with a portion of the sugared strawberries and their juices, then crown with a dollop of sweetened whipped cream.