# 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 & 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 - 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 - In a large mixing bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, blending well after each addition. Incorporate vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three parts, alternating with milk, and begin and end with flour. Mix gently until just combined.
06 - Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes. Remove from pans and transfer to a wire rack to cool completely.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Once cooled, trim the tops of cakes with a serrated knife if necessary for even layers.
11 - Place one cake layer on a serving plate. Spread half the whipped cream over the top and layer with half the sliced strawberries.
12 - Place the second cake layer on top. Spread the remaining whipped cream and arrange the rest of the strawberries.
13 - Decorate with edible flowers or mint leaves if desired. Serve immediately or chill for up to 2 hours.
