Strawberry Sponge Cake

Ingredients:

[A] 1/2 bag of Japanese pancake mix
[A] 1 egg
[A]  2 tablespoons granulated sugar
[A]  2 tablespoons milk
[A] 30g unsalted butter (melted)
Whipped cream
8 strawberries
Mint leaves (optional)

Instructions:

1. Put ingredients A in a bowl and mix well with a whisk.
2. Pour it into a heat-resistant container coated with butter, flatten the surface, put it in the toaster and bake in convection mode 170 degrees/15 minutes while watching it.
3. When baked, turn it upside down and remove it from the heat-resistant container. Once cooled, cut into 8 equal squares, top with whipped cream and strawberries, and decorate with mint if desired.