Fresh Strawberries & Blood Orange Cream with Spong

Place prepared strawberries in bowl and sprinkle with sugar. Letsit at room temp for about 1 hour, until juices have been released. Serve oversponge cake with orange cream.

Boil o.j. and sugar in a saucepan, stirring occasionally, until reduced by half. Add orange zest and set aside to cool.

Meanwhile, whisk chilled cream in a chilled metal bowl until just before the soft peak stage. Add vanilla and cooled orange syrup; continue whipping until soft peaks form.

Sift flour, sugar and baking powder together in a medium bowl. Cut in butter until the mixture resembles coarse crumbs. Combine egg and milk in separate bowl; add to dry ingredients. Stir just enough to moisten - careful not to over mix.

Place batter in a square greased pan and bake at 450 for 15-18 minutes. Use a toothpick to test doneness; should come out clean. Cool in pan 10 minutes before cutting into squares.