# 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, 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, chilled
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 garnish
# How-to 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 with an electric mixer until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to butter mixture in three increments, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between pans and smooth the tops with a spatula.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
10 - Once cakes are fully cooled, trim the tops with a serrated knife if necessary for even layers.
11 - Place one cake layer on a serving plate. Spread half the whipped cream on top, then layer with half the sliced strawberries.
12 - Position the second cake layer over the first. Cover with remaining whipped cream and strawberries.
13 - Decorate with edible flowers or mint leaves as desired. Serve immediately or refrigerate for up to 2 hours before serving.
