Sponge Cake Birthday Cake with Strawberries

Sponge Cake Birthday Cake with Strawberries

Fluffy sponge cake filled with whipped cream, strawberries, and dulce de leche with meringue pieces. Perfect for celebrating!

Time: 240 min · Servings: 8 · Calories: 774 kcal

Ingredients

Method

  1. Beat the eggs with the sugar and vanilla extract until the mixture is light-colored and frothy.
  2. Add the milk and oil to the previous mixture and beat until combined.
  3. Incorporate the self-rising flour, beating just until fully integrated without over-mixing.
  4. Divide the mixture into three equal parts to get three cake layers.
  5. Prepare the strawberries by sprinkling them with a little sugar and set aside.
  6. Whip the cream with the powdered sugar and vanilla extract to make chantilly cream for the filling and decoration.
  7. Preheat the oven to 180 degrees.
  8. Pour each portion of batter into a lightly greased oven-safe mold and bake the layers separately; the time will depend on the thickness of each layer.
  9. Let the cake layers cool completely before unmolding.
  10. Assemble the cake in the same mold to maintain its shape: place one cake layer, cover with chantilly cream and strawberries (lighter filling at the bottom), add another layer, then the dulce de leche for pastry with small meringue, and finish with the third layer.
  11. Refrigerate the cake for 3-4 hours (or overnight for best results).
  12. Cover with chantilly cream, smooth the edges well, decorate with peaks, fresh strawberries, and serve.

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