Shortcake slices served with sweetened strawberries, sabayon sauce and whipped cream.

Strawberry Shortcake Sabayon

3 large eggs 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup sifted all-purpose flour 3 tablespoons melted butter or margarine, cooled 2 pint baskets fresh California strawberries, stemmed 1/4 cup powdered sugar
Sabayon Sauce (recipe follows) Sweetened whipped cream, for garnish

In deep bowl beat eggs with electric mixer at high-speed 1 minute. Gradually add sugar and vanilla, and continue to beat until mixture triples in volume and is thick and pale.
At low speed mix in flour and butter just to blend thoroughly.
Spoon into greased and floured 6 cup Bundt pan or ring mold.
Bake in 350°F (175°C) oven 20 to 25 minutes until lightly browned and springy to the touch. Cool in pan on rack. (Cake will fall.) Loosen with sharp knife and unmold onto serving plate; set aside.
Halve berries, reserving 10 or 12 whole berries for garnish. Toss halved berries with powdered sugar. Chill.
Prepare Sabayon Sauce.
To Serve: Fill ring with Sabayon Sauce and garnish with whipped cream and reserved whole berries. Cut into wedges and top each serving with some of the Sabayon Sauce and sliced berries.

Makes 8 servings.

Sabayon Sauce: In 1 1/2 or 2-quart double boiler top, mix 4 egg yolks with 3 tablespoons sugar. Beat with electric mixer on high speed 5 to 7 minutes until mixture is pale and thick. Set over barely simmering water in double boiler bottom. Beat at high speed while gradually stirring in 1/4 cup cream sherry or orange juice. Beat constantly until mixture stands in soft peaks and is almost triple its original volume. Cool to room temperature. Gently fold in 1/2 cup whipping cream, whipped stiff.

Note: If time is short, eliminate the Sabayon Sauce and in its place serve 1 cup of whipping cream, whipped to form soft peaks and flavored with 2 tablespoons orange-flavored liqueur or 1 tablespoon frozen orange juice concentrate, thawed.