# 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 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
05 - Add dry mixture to butter mixture in three additions, alternating with milk and beginning and ending with flour. Gently mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops using a spatula.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes. Carefully turn out onto a wire rack to cool completely.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
10 - Trim cake tops with a serrated knife for even layers, if necessary. Place one cake layer on serving plate.
11 - Spread half the whipped cream over the first layer, then top with half the sliced strawberries.
12 - Place second cake layer on top. Spread remaining whipped cream and arrange the rest of the strawberries.
13 - Garnish with edible flowers or mint leaves if desired. Serve immediately or chill for up to 2 hours.
