# Ingredient List:
→ 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, at 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 - Optional: edible flowers or mint leaves, for decoration
# Steps:
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 together with an electric mixer until light and fluffy, approximately 3 minutes.
03 - Add eggs individually, mixing well after each addition. Stir in vanilla extract until fully integrated.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three stages, alternating with whole milk, beginning and ending with flour. Mix until just blended.
06 - Divide batter evenly between the prepared cake pans and smooth the surfaces.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes. Carefully transfer to wire racks to cool completely.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks are formed.
10 - Trim the tops of cooled cakes with a serrated knife for even layers if necessary. Place one cake layer on a serving plate.
11 - Spread half of the whipped cream over the first cake layer and top with half of the sliced strawberries.
12 - Position the second cake layer atop the first. Spread the remaining whipped cream and arrange the remaining strawberries on top.
13 - Garnish with edible flowers or mint leaves as desired. Serve immediately or refrigerate for up to 2 hours.
