Sakura Strawberry Cream Layer Cake
Light sponge cake with cherry blossom flavor, strawberry cream, and floral décor.
Ingredients
For the Pink Sakura Sponge Cake:
4 large eggs (room temp)
100g granulated sugar
80g cake flour (sifted)
1 tbsp sakura extract or syrup
2 tbsp milk (room temp)
A few drops of pink food coloring
30g unsalted butter (melted and cooled)
For the Strawberry Cream Filling:
300ml heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
80g chopped strawberries (fresh or lightly macerated)
For Decoration:
Whipped cream rosettes
Freeze-dried strawberries
Edible sakura blossoms (pickled or candied)
Optional: sakura-shaped fondant or flower cookies
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