Japanese Strawberry Sponge Cake (Ichigo Kurumi Cake)

Japanese Strawberry Sponge Cake (Ichigo Kurumi Cake) sounds like a delightful treat! Here's a simple recipe to make it: Ingredients: For the sponge cake: - 3 large eggs - 1 cup (200g) granulated sugar - 1 cup (120g) all-purpose flour - 1/2 cup (120ml) whole milk - 1/4 cup (60g) unsalted butter, melted - 1 tsp vanilla extract - Fresh strawberries, sliced For the whipped cream: - 1 cup (240ml) heavy cream - 2 tbsp granulated sugar - 1 tsp vanilla extract Instructions: 1. Preheat oven to 350F (180C). Grease two 8-inch (20cm) round cake pans. 2. Beat eggs and sugar until pale and fluffy. 3. Sift flour and fold gently. 4. Add milk, melted butter, and vanilla extract. Mix until combined. 5. Divide batter evenly and bake for 20-25 minutes. 6. Cool cakes completely. 7. Whip heavy cream with sugar and vanilla extract until stiff peaks form. 8. Assemble cake with sliced strawberries and whipped cream.