# List of 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)
# Step-by-Step 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 the 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 the dry mixture to the butter mixture in three parts, alternating with whole milk, starting and finishing with flour. Mix until just combined.
06 - Distribute the batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted in the center emerges clean.
07 - Let the cakes cool in the pans for 10 minutes, then remove and set on wire racks until fully cooled.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form using an electric mixer.
09 - Trim cake tops if needed for even layers. Place one layer on a serving plate.
10 - Spread half the whipped cream over the first layer and top with half the sliced strawberries.
11 - Place the second cake layer on top. Spread the remaining whipped cream and arrange the rest of the strawberries.
12 - Garnish with edible flowers or mint leaves as desired. Serve immediately or chill for up to 2 hours.
