ingredients
2 store-bought vanilla sponge cakes (8 inches each)
For the filling and topping:
2 cups fresh strawberries, hulled and sliced
1 cup whole strawberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
equipment
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Decorating bag and tips (optional)
Instructions
Step 1
In a chilled bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Step 2
Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, and then add a layer of sliced strawberries.
Step 3
Gently place the second cake layer on top and press down slightly.
Step 4
Frost the top of the cake with the remaining whipped cream. You can use a decorating bag and tips to create decorative patterns.
Step 5
Garnish the top of the cake with additional whole strawberries.
Step 6
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavours to meld.