# 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 - Edible flowers or mint leaves, for decoration (optional)
# 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, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add the dry ingredients to the butter mixture in three portions, alternating with milk, beginning and ending with flour. Mix until just blended.
06 - Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
07 - Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
09 - In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until use.
10 - Once cakes are cool, use a serrated knife to trim the tops for even layering if necessary.
11 - Place one cake layer on a serving platter. Spread half the whipped cream over the surface and top with half the sliced strawberries.
12 - Place the second cake layer on top, spread with remaining whipped cream, and arrange the rest of the strawberries. Decorate with edible flowers or mint leaves if desired.
13 - Serve immediately or refrigerate the assembled cake for up to 2 hours before serving.
