Oh, a classic and adorable combination! Cream and strawberry cake is a favorite of many, especially with fresh, seasonal strawberries. Here is a basic recipe that you can vary as you like:
Ingredients:
For the sponge cake (for a 20-22 cm mold):
4 large eggs
120 g granulated sugar
120 g fine flour
1 teaspoon baking powder
A pinch of salt
For the cream:
500 ml cold whipped cream (min. 30% fat content)
2-3 tablespoons powdered sugar (to taste)
1 teaspoon vanilla extract or 1 packet vanilla sugar
500 g fresh strawberries (for the filling and decoration)
Optional: 1 packet of foam fixative (if you are not sure about the durability of the cream)
Preparation:
Preparing the sponge cake:
Preheat the oven to 180°C (160°C for a fan oven). Grease and flour a cake tin or line it with baking paper.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
Beat the egg yolks with the sugar until pale and fluffy.
Carefully fold the sugared egg yolks into the beaten egg whites.
Mix the flour with the baking powder and sift into the egg mixture. Fold in carefully so that the foam does not break.
Pour the batter into the prepared tin and bake for approx. 20-25 minutes, or until the top is golden brown and a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely.
Prepare the cream and strawberries:
Wash and hull the strawberries. Slice or dice the strawberries for the filling. You can set aside a few berries for decoration or leave them whole.
Whip the cold whipped cream with the powdered sugar and vanilla extract (or vanilla sugar) until stiff. If you are not sure about the consistency of the cream, add a packet of whipping cream towards the end of whipping.
Assemble the cake:
When the sponge cake has cooled completely, cut it horizontally into two or three parts with a sharp, serrated knife.
Place the bottom sponge cake on a tray or cake plate.
Spread it thickly with the cream.
Sprinkle some of the chopped strawberries on top.
Place the next sponge cake on top and repeat the creaming and strawberry sprinkling.
Place the last sponge cake on top.
Spread the remaining cream evenly over the top and sides of the cake.
Decorate the top of the cake with the fresh strawberries you have set aside.
Refrigeration: Place the cake in the refrigerator for at least 2-3 hours so that the cream can set and the flavors can blend.
Tips:
For a more intense strawberry flavor: You can make a simple strawberry puree (blending a few strawberries with a little sugar) and layer this on top of the cream.
Sponge cake flavoring: You can add a little grated lemon zest or vanilla flavoring to the sponge cake.
Lactose-free version: You can use lactose-free cream and plant-based milk for the sponge cake.
Decoration: In addition to the strawberries, you can also decorate the cake with mint leaves, chocolate chips or powdered sugar.
This cream and strawberry cake is a true classic that always brings joy! Enjoy your meal! 
