# What You'll 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 Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients to butter mixture in three parts, alternating with milk, starting and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth tops using a spatula.
07 - Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes. Turn out onto wire racks and allow to cool completely.
09 - Beat cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
10 - Trim tops of cooled cake layers with a serrated knife if needed. Place one layer on serving plate.
11 - Spread half the whipped cream over the base layer. Top with half the sliced strawberries.
12 - Add second cake layer. Spread remaining whipped cream and arrange remaining strawberries.
13 - Decorate with edible flowers or mint leaves if desired. Serve immediately or chill up to 2 hours.
