Description
A light and airy sponge cake layered with fresh strawberries and cream cheese frosting, perfect for any occasion.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup strawberries, sliced
- 1 cup whipped cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, beat the eggs and granulated sugar together until light and fluffy.
- Sift the flour and baking powder, then fold gently into the egg mixture.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Once cooled, slice the cake in half horizontally.
- Spread sliced strawberries on the bottom layer, then whip together cream cheese, powdered sugar, and vanilla extract, spreading on top of the strawberries.
- Place the top layer of cake back on, and frost the entire cake with the remaining whipped cream.
- Chill in the refrigerator before serving.
Notes
For best results, use room temperature eggs and cream cheese. Allow the frosted cake to chill before serving.
