Ingredients
Equipment
Method
Bake the sponge
- Preheat oven to 350°F and grease a 9x13 baking dish so the sponge releases easily. Keep the dish ready for batter.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined. The mixture should look uniform in color.
- Beat egg yolks with granulated sugar until pale and fluffy, then stir in vanilla extract. Stop when the yolk mixture has lightened significantly.
- Alternately fold the flour mixture and stiffly beaten egg whites into the yolk mixture. Fold gently until no dry streaks remain and the batter looks airy.
- Pour batter into the prepared baking dish and bake for 20-25 minutes at 350°F until a toothpick comes out clean. The top should be set and lightly golden.
Soak and chill
- Combine sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl. Stir until smooth and fully blended.
- Pierce the cooled cake all over with a fork. Create many small holes so the milk mixture can soak in.
- Pour the milk mixture over the entire surface of the cake. Pour slowly to distribute evenly.
- Chill the cake for at least 3 hours until fully saturated. The sponge should look darker and more cohesive when cut.
Top and serve
- Beat 2 cups heavy cream with powdered sugar until stiff peaks form. The cream should hold peaks when you lift the beaters.
- Top the chilled cake with whipped cream and fresh sliced strawberries before serving. Spread evenly so every slice has topping and fruit.
Notes
For clean slices, chill the assembled cake until fully saturated, then spoon strawberries and whipped cream on just before serving. Store leftovers covered in the refrigerator for 3-4 days. Freezing is not recommended because the soaked sponge and whipped cream texture can change. If you want a lighter option, swap half the heavy cream in the milk mixture with evaporated milk, keeping the rest the same for proper soak.