# What You'll Need:
→ Sponge Cake
01 - 1 ¼ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - ¼ cup whole milk
06 - 1 ½ teaspoons baking powder
07 - ½ teaspoon vanilla extract
08 - ¼ teaspoon salt
→ Filling & Topping
09 - 2 cups heavy whipping cream, cold
10 - ⅓ cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 ½ pounds fresh strawberries, hulled and sliced
13 - Optional: edible flowers or mint leaves, for decoration
# 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 softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs individually, mixing well after each, and blend in the vanilla extract.
04 - In a second bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add dry ingredients to the creamed mixture in three parts, alternating with the milk. Start and finish with flour, mixing just until combined.
06 - Evenly distribute the batter between the prepared cake pans and smooth the surfaces.
07 - Bake at 350°F for 22–25 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow cakes to cool in the pans for 10 minutes, then release and set on wire racks to cool completely.
09 - Beat cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - Once cool, level the tops of the cakes using a serrated knife if necessary.
11 - Place one cake layer on a serving plate. Spread half the whipped cream evenly and arrange half of the sliced strawberries on top.
12 - Position the second cake layer atop the first. Spread remaining whipped cream and garnish with the rest of the strawberries.
13 - Adorn with edible flowers or mint leaves if desired. Serve immediately or chill for up to 2 hours before serving.
