# What You 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)
# How To Make It:
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 butter and granulated sugar until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Whisk flour, baking powder, and salt together in a separate bowl.
05 - Add dry ingredients to the butter mixture in three portions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the surfaces. Bake for 22–25 minutes or until a toothpick inserted into the center emerges clean.
07 - Allow cakes to cool in pans for 10 minutes, then release onto wire racks to cool completely.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks are achieved.
09 - Trim tops of cooled cakes if necessary for even layers. Place the first cake layer on a serving plate.
10 - Spread half of the whipped cream over the first layer. Top with half of the sliced strawberries.
11 - Position the second cake layer on top. Spread the remaining whipped cream and arrange the rest of the strawberries.
12 - Decorate with edible flowers or mint leaves if desired. Serve immediately or chill for up to two hours before presenting.
