# 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 - Edible flowers or mint leaves, for decoration (optional)
# How To Make It:
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 unsalted butter and granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add dry mixture to the creamed mixture in three portions, alternating with whole milk. Begin and end with flour. Mix until just combined.
06 - Evenly divide batter between the prepared pans and smooth the surfaces.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - In a cold mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Once cakes are cool, use a serrated knife to trim tops if needed for even layering.
11 - Place one cake layer on a serving plate. Spread half the whipped cream evenly over the surface and top with half of the sliced strawberries.
12 - Place second cake layer on top. Spread remaining whipped cream and arrange remaining strawberries over the top.
13 - If desired, garnish with edible flowers or mint leaves. Serve immediately or chill for up to 2 hours.
