# 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, 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
# How-To:
01 - Heat 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 with granulated sugar until pale and fluffy, about 3 minutes using an electric mixer.
03 - Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix gently.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry mixture to wet in three parts, alternating with milk and starting and finishing with flour. Mix only until combined.
06 - Spread batter evenly between the two pans. Smooth surface and bake for 22–25 minutes, or until a toothpick draws clean from the center.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form using an electric mixer.
09 - Once thoroughly cooled, trim cake tops with a serrated knife to ensure even layers.
10 - Place one cake layer on a serving plate. Spread half of whipped cream over the surface and scatter with half the sliced strawberries.
11 - Set second cake layer atop the filling. Spread remaining whipped cream and arrange remaining strawberries.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours.
