# 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 and 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
# Steps to Follow:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar together until pale and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients to the creamed mixture in three batches, alternating with milk and beginning and ending with flour. Mix just until combined.
06 - Divide the batter evenly between the prepared cake pans and smooth the surface.
07 - Bake in preheated oven for 22 to 25 minutes or until a toothpick placed in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then unmold and transfer to wire racks to cool completely.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - Trim tops of cake layers with a serrated knife if needed for even stacking.
11 - Place one cake layer on a serving plate. Spread half the whipped cream evenly over the top, then add half the sliced strawberries.
12 - Position second cake layer over the first. Spread remaining whipped cream, then arrange remaining strawberries on top.
13 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours.
