A light and fluffy vanilla cake topped with a blooming strawberry flower and clouds of whipped cream.

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🎂 Ingredients

For the Vanilla Sponge Cake (2 Layers):

• 2½ cups (312g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, at room temperature

• 1¾ cups (350g) granulated sugar

• 4 large eggs, at room temperature

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk, at room temperature

• ¼ cup (60ml) sour cream

For the Whipped Cream Frosting:

• 2 cups (480ml) heavy whipping cream, chilled

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• Optional: 2 tbsp cream cheese (softened, for added stability)

For Decoration:

• 2½ cups fresh strawberries (about 25–30 medium berries)

• A few mint leaves for garnish

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🧁 Instructions

1. Make the Vanilla Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.

2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. In a small bowl, mix together milk and sour cream.

6. Alternately add the dry ingredients and milk mixture into the butter mixture in 3 parts, beginning and ending with the dry ingredients.

7. Divide the batter evenly between the two prepared pans.

8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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2. Make the Whipped Cream Frosting:

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. If using, add cream cheese at the beginning and beat together to increase stability.

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3. Assemble the Cake:

1. Place one cake layer on a serving board or cake stand. Spread a generous layer of whipped cream on top.

2. Optionally, add sliced strawberries in the center for a hidden fruity layer.

3. Place the second cake layer on top.

4. Apply a thin crumb coat of whipped cream over the entire cake. Chill for 20 minutes to set.

5. Frost the cake fully with the remaining whipped cream.

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4. Create the Strawberry Bloom:

1. Slice strawberries vertically into thin, even pieces.

2. Starting from the edge of the cake, arrange the slices in overlapping circles, working your way inward to create a flower effect.

3. Add a mint leaf or small whole strawberry in the center for a blooming finish.

4. Optionally, line the base of the cake with whole strawberries for extra flair.

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❄️ Final Tip:

Refrigerate the completed cake for 30–60 minutes before serving. This helps the whipped cream set and keeps the strawberries looking fresh and vibrant.