Strawberry Sponge Cake Bars

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract. Add the strawberry jam and mix until well combined.
Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with milk.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, strawberry jam, and milk until smooth. Adjust with more milk or sugar to reach the desired consistency.
Pour the glaze over the cooled cake and spread with a spatula or pour from the center and allow it to drip down the sides.
Garnish with fresh strawberry slices before the glaze sets.
Servings: 16 square
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons salted butter, melted
• 8 ounce block cream cheese, softened to room temp.
• ½ cup sugar
• 2 cups (1 pint) heavy whipping cream
• 3 tablespoons sugar
• ½ teaspoon vanilla extract
• 21 ounce can cherry pie filling