# 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, chilled
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - Optional: edible flowers or mint leaves, for decoration
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition; mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly blended.
05 - Add dry ingredients to the butter mixture in three increments, alternating with milk and beginning and ending with flour. Mix until just combined.
06 - Divide the batter evenly between prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let cakes cool in pans for 10 minutes. Remove from pans and place on wire racks to cool completely.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
09 - Once cakes are fully cooled, trim tops for an even surface if needed. Place one cake layer on a serving plate.
10 - Spread half the whipped cream over the first cake layer and top with half the sliced strawberries.
11 - Position second cake layer atop the first. Spread remaining whipped cream and arrange remaining strawberries over the top.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or chill assembled cake for up to 2 hours.
