Strawberry Milk Cake

Ingredients

Vanilla Sponge Cake

• 4 large eggs
• 1 cup (200 g) sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ cup (120 ml) milk
• ¼ cup (60 ml) vegetable oil

Milk Cream Filling

• 2 cups (480 ml) heavy whipping cream, chilled
• 1 can (395 g) sweetened condensed milk
• 1 cup (100 g) powdered milk
• 1 tsp vanilla extract

Filling

• 2 cups fresh strawberries, sliced

Frosting & Decoration

• 2 cups whipped cream
• Fresh strawberries
• Mini meringues (optional)
• White chocolate shavings (optional)

Simple Syrup

• ½ cup water
• ¼ cup sugar
• 1 tsp vanilla

Instructions

1. Bake the Cake
   • Preheat the oven to 350°F (175°C).
   • Beat the eggs and sugar until pale and fluffy.
   • Add the vanilla.
   • Fold in the flour and baking powder.
   • Mix in the milk and oil until smooth.
   • Bake for 30–35 minutes or until a toothpick comes out clean.
   • Let cool completely.
2. Prepare the Filling
   • Whip the heavy cream until soft peaks form.
   • Fold in the condensed milk, powdered milk, and vanilla until smooth and creamy.
3. Make the Syrup
   • Heat the water and sugar until dissolved.
   • Let cool, then add vanilla.
4. Assemble
   • Slice the cake into 2 or 3 layers.
   • Brush each layer with the syrup.
   • Spread the milk cream filling.
   • Add sliced strawberries.
   • Repeat with the remaining layers.
5. Decorate
   • Frost the cake with whipped cream.
   • Decorate with fresh strawberries, mini meringues, and white chocolate shavings.
   • Chill for 4–6 hours before serving for the best texture.

This cake is light, creamy, and bursting with fresh strawberry flavor—perfect for birthdays, celebrations, or any special occasion. 🍓🎂