Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, and vanilla extract. Add the eggs and melted butter, stirring until just combined. Pour the batter into a greased muffin tin or baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the sponge cool completely.
1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp vanilla extract, 3 large eggs, ½ cup unsalted butter
Meanwhile, place sliced strawberries in a bowl and sprinkle with 2 tablespoons of sugar. Toss gently and let sit for 10 minutes until juices are released and strawberries are slightly softened.
1 lb fresh strawberries, 2 tbsp granulated sugar
Prepare the crumbly topping by combining flour, sugar, and cold small butter pieces in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse crumbs form.
½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold butter
Slice the cooled sponge into thin layers or cubes. Divide the sponge pieces among the jars or cups, creating an even base layer in each. Spoon the macerated strawberries over the sponge layer.
1 ½ cups all-purpose flour, ½ cup unsalted butter, 1 lb fresh strawberries
Sprinkle the crumbly topping over the strawberries in each jar. Optionally, repeat layering for a taller dessert, ending with a crumb topping. Serve immediately or refrigerate for up to 2 hours.
½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold butter
