Caramel Strawberry Sponge Cake Bites

Directions

1. Place softened butter, vanilla extract, and sugar in a mixer bowl. Stir until smooth (sugar must dissolve). Add milk and eggs, stir again. Then sift the flour and baking powder into a bowl. Turn on the mixer on medium speed and stir for 4-5 minutes.
2. Preheat oven to 180C / 350F degrees.
3. You will need two high-sided baking tins to fill it with about 1 cm (1/2 inch) of biscuit dough. Sprinkle both molds with nonstick spray or line with parchment.
4. Pour half of the dough into the first baking dish. Place the strawberry slices 2 to 3 cm (about 1 inch) apart and place a couple of chocolate chips on top. * The distance between the berries depends on the size of your cookie cutters.
5. Pour the second half of the dough into the second baking tins. This sponge cake will serve as the bottom of your bites.
6. Place baking tins in the oven for about 10 minutes. Then check your sponge cake, it should turn golden but still soft. As soon as you know that the biscuit is ready, remove it from the oven and let cool it at room temperature.
7. Cut the biscuits using cookie cutters. I used a small round shape. Then take an empty biscuit, put 1 teaspoon of thick caramel, sprinkle with coconut flakes and cover with the second part of the biscuit with strawberries and chocolate.
8. Put the finished sponge cake bites in the refrigerator for 1 hour before serving.