Erdbeerteppich

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the eggs and granulated sugar together until pale and creamy.

4. Add the vanilla extract to the egg mixture and mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

10. To assemble the cake, place one layer of the sponge cake on a serving platter.

11. Spread a generous layer of whipped cream over the cake layer and arrange a single layer of sliced strawberries on top.

12. Place the second cake layer on top of the strawberries and gently press down.

13. Frost the top and sides of the cake with the remaining whipped cream.

14. Decorate the top of the cake with the remaining sliced strawberries in a decorative pattern.

15. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.