# 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, optional, 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 softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry mixture to the butter base in three parts, alternating with whole milk, starting and ending with flour. Mix until just combined.
06 - Evenly divide batter between prepared pans, smoothing the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
09 - If necessary, use a serrated knife to trim the tops for even layering.
10 - Place one cake layer on a serving platter. Spread half the whipped cream over the layer, then top with half of the sliced strawberries.
11 - Position the second cake layer over the filling. Spread remaining whipped cream and top with the rest of the strawberries.
12 - Adorn the top with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours.
