1 cup granulated sugar
⅓ cup of water
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar, for dusting
1-quart whipping cream
½ cup powdered sugar
2 quarts fresh strawberries, tops removed, halved
Strawberry glaze, optional (sold in specialty stores)
Preheat the oven to 375 and line a baking pan with aluminum foil or parchment paper. Spray with nonstick spray liberally and dust with powdered sugar if using foil. Set aside.
In a mixing bowl, add eggs and beat on high until eggs are light lemon yellow and thickened, about 5 minutes. Reduce speed to medium, add sugar, water, and vanilla. Reduce speed to low, and slowly add flour, baking soda, and salt. Mix until batter is smooth and all flour is incorporated. Do not over-mix.
Pour into the lined baking pan, ensuring the batter is spread evenly throughout the pan. Bake 10-15 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove the cake from the pan and turn onto a workspace or towel dusted with powdered sugar. Peel away the parchment paper and trim the stiff edges of the cake. Allow cooling for an hour. When cooled, slice the cake evenly horizontally into three layers. Set aside.
Prepare the filling by adding whipping cream to the mixing bowl and whipping for 2 minutes, or until soft peaks form. Reduce speed and slowly add powdered sugar. Increase speed and beat until cream forms stiff peaks. Turn off and set aside.
To assemble, lay the first layer of sponge on a serving tray, parchment, or cake frame. Add a layer of sponge, spread with whipped cream, and top with a layer of strawberries. Spread a light layer of whipped cream on the second layer of sponge, then add whipped cream side down on top of the already built cake/whipped cream/strawberry layer in the cake frame. Add another layer of frosting and strawberries, spread a thin layer of whipped cream on the remaining sponge layer, then add whipped cream side down on the already built cake. Remove cake frame. Frost the top and sides of the cake with remaining whipped cream and pipe a decorative line of whipped cream around the base of the cake. Comb the top of the cake, if desired, and garnish with cut strawberries, if desired, and drizzle with strawberry glaze, if desired. Cover and store in the fridge for at least one hour until ready to serve.