# Needed ingredients:
→ Sponge Cake
01 - 1 ¼ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - ¼ cup whole milk
06 - 1 ½ teaspoons baking powder
07 - ½ teaspoon vanilla extract
08 - ¼ teaspoon salt
→ Filling & Topping
09 - 2 cups heavy whipping cream, cold
10 - ⅓ cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 ½ pounds fresh strawberries, hulled and sliced
13 - Edible flowers or mint leaves, optional, 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 - Beat unsalted butter and granulated sugar in a large mixing bowl with an electric mixer until light and fluffy, approximately 3 minutes.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
05 - Add flour mixture to butter mixture in three parts, alternating with milk and beginning and ending with dry ingredients. Mix gently until just combined.
06 - Divide batter evenly into prepared cake pans. Smooth surfaces with a spatula. Bake for 22–25 minutes until a toothpick inserted in the center emerges clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and cool completely.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
09 - If necessary, level cooled cake layers using a serrated knife. Position one layer on a serving plate.
10 - Spread half of the whipped cream atop the first cake layer. Arrange half the sliced strawberries over the cream.
11 - Place the second cake layer above the first. Cover with remaining whipped cream and strawberries.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.
