-
1
Preheat oven to 425F.
-
2
Spray six 3/4-cup custard cups with nonstick spray.
-
3
Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes.
-
4
Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer.
-
5
Beat in 1/2 teaspoon vanilla.
-
6
Add flour and beat 30 seconds.
-
7
Bring milk and butter just to boil in small saucepan, stirring until butter melts.
-
8
Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds.
-
9
Divide batter among prepared cups.
-
10
Place cups on rimmed baking sheet.
-
11
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes.
-
12
Cool in cups at least 20 minutes.
-
13
DO AHEAD: Can be made 8 hours ahead.
-
14
Cool completely in cups, then cover and let stand at room temperature.
-
15
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
-
16
Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.
-
17
Remove warm or room-temperature cakes from cups and transfer to bowls.
-
18
Cut off rounded top of each cake.
-
19
Spoon some of berries and juices over.
-
20
Cover berries with tops of cakes.
-
21
Spoon whipped cream over, garnish with remaining berries and juices, and serve.
