# 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 Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each. Mix in vanilla extract.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three additions, alternating with milk; begin and end with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops with a spatula.
07 - Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
09 - In a mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - Once cakes are cool, trim tops as needed for even layers using a serrated knife.
11 - Place one cake layer on a serving plate. Spread half the whipped cream over the layer, then top with half the sliced strawberries.
12 - Place the second cake layer on top. Spread remaining whipped cream and arrange remaining strawberries.
13 - Garnish with edible flowers or mint leaves as desired. Serve immediately or refrigerate for up to 2 hours.
