# 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 - Optional: edible flowers or mint leaves, for decoration
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat the butter and granulated sugar in a large mixing bowl until pale and fluffy, approximately 3 minutes.
03 - Add eggs individually, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients in three parts to the butter mixture, alternating with whole milk, starting and ending with flour. Mix until just combined.
06 - Transfer batter evenly to prepared pans and smooth the surface. Bake for 22–25 minutes or until a toothpick inserted in the center emerges clean.
07 - Cool cakes in pans for 10 minutes. Remove from pans and let cool fully on wire racks.
08 - Using an electric mixer, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Once cakes are completely cooled, trim tops with a serrated knife if needed for even layers.
10 - Place one cake layer on a serving plate. Spread half of the whipped cream over the surface, and arrange half the sliced strawberries on top.
11 - Position second cake layer on top. Spread remaining whipped cream and arrange remaining berries.
12 - Garnish with edible flowers or mint leaves as desired. Serve immediately or chill for up to 2 hours.
