# What You'll Need:
→ Sponge Cake
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - 1/4 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ Filling & Topping
09 - 2 cups heavy whipping cream, cold
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - Edible flowers or mint leaves, for decoration (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat the butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
03 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract thoroughly.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with milk, beginning and ending with the flour. Mix just until combined.
06 - Portion the batter evenly between the prepared pans and smooth the surface with a spatula.
07 - Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then carefully turn out onto wire racks to cool completely.
09 - Beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks are formed.
10 - Once cooled, trim the tops of each cake layer with a serrated knife to ensure even assembly.
11 - Place one cake layer on a serving plate. Spread half the whipped cream over the surface, and top with half the sliced strawberries.
12 - Set the second cake layer on top. Spread remaining whipped cream and arrange the remaining strawberries.
13 - Garnish with edible flowers or mint leaves if desired. Serve immediately or chill for up to 2 hours before serving.
