Light Strawberry Cake

Directions

1. Start with the sponge cake. Beat the butter with the sugar using a mixer. Then add the egg, vanilla, salt, and finally, sifted flour. Do not overmix to avoid losing the air from the mixture. Grease the mold with butter, dust with flour, and pour in the mixture. Bake in a preheated oven at 170°C for about 40 minutes.
2. While the sponge cake is baking, wash the strawberries, set aside some whole ones for garnish, and cut the others in half for the filling. In a blender, take 4-5 strawberries and a little heavy cream, blend until smooth.
3. Whip the heavy cream until it thickens, then gently add the cream cheese, powdered sugar, and the content from the blender. Mix until the ingredients are well combined. Place the cream in the refrigerator to set.
4. Make a light syrup to sprinkle on the sponge cake, or if you've made strawberry liqueur, dilute it with the light syrup.
5. Once the sponge cake is baked, remove it from the mold and let it cool on a rack. Cut it into 3 slices.
6. Begin assembling the cake. Place the first sponge cake layer on a plate, sprinkle it with the strawberry syrup, add a rich cream filling, and layer it with the strawberries you cut in half. Repeat the process for another layer. Finally, place whole strawberries on top, melt chocolate and pour generously over the cake. I kept a little extra and grated it on top for an additional chocolate sensation! Dust the strawberries with powdered sugar.
Good luck!
• The mold I used for the sponge cake was 22 cm in diameter. If you have a larger mold, cut the sponge cake into two layers.
• If you want to make it for an event, you can prepare the sponge cake, strawberries, and cream, and when you need it, assemble it in 5 minutes for a fresh result!
• Choose ripe strawberries for blending in the blender to give color and flavor to the cream.
• Instead of plain syrup or strawberry liqueur, you can dilute it with a little strawberry jam.