# Required Ingredients:
→ 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy, about 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 mixture to the creamed butter in three parts, alternating with milk. Begin and end with flour, mixing just until combined.
06 - Portion batter evenly between prepared pans. Smooth tops using a spatula.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center emerges clean.
08 - Allow cakes to cool in pans for 10 minutes. Transfer to wire racks and let cool completely.
09 - In a clean bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10 - Trim cake tops for even layers if needed. Position one layer on the serving plate.
11 - Spread half the whipped cream over the first layer, place half the strawberries on top.
12 - Place second cake layer above, spread remaining cream, and arrange rest of the strawberries.
13 - Garnish with edible flowers or mint leaves if desired. Serve promptly or refrigerate for up to 2 hours.
