# 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, optional, for decoration
# How-To:
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 together until light and fluffy, about 3 minutes.
03 - Add eggs individually, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three additions, alternating with whole milk. Begin and end with flour; mix until just combined.
06 - Divide the batter evenly between the prepared cake pans and smooth the surfaces.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cakes to cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
09 - In a clean bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Once cooled, trim cake tops with a serrated knife for even layers. Place one layer on the serving plate.
11 - Spread half the whipped cream over the first layer, and top with half the strawberry slices.
12 - Place the second cake layer on top. Spread the remaining cream and arrange remaining strawberries attractively.
13 - Garnish with edible flowers or mint leaves as desired. Serve immediately or chill up to 2 hours.
