# Components:
→ 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 and 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
# 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 with an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt until thoroughly combined.
05 - Add dry ingredients to the butter mixture in three additions, alternating with milk. Begin and end with dry ingredients, mixing just until incorporated.
06 - Divide batter evenly between prepared cake pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Once cakes are completely cool, trim the tops with a serrated knife if necessary for even layering.
10 - Place one cake layer on a serving plate. Spread half the whipped cream over this layer and top with half the sliced strawberries.
11 - Place the second cake layer on top. Spread remaining whipped cream and arrange the remaining strawberries over the surface.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours prior to serving.
