Vanilla Sponge Cake

1. Gather up the cake ingredients. Prepare two 8 inch (20-22 cm) cake pans with parchment paper at the bottom and grease with cooking spray or butter. Pre-heat oven to 300℉ (150℃).
2. Mix the dry ingredients together: flour, baking powder and salt.
3. In another bowl, whip Greek yoghurt, oil, lemon juice and vanilla for 2 minutes by hand, until creamy. You may need to whisk vigourously.
4. Whip sugar and eggs in a large bowl until pale and airy, using a hand or stand mixer for 5-7 minutes. You should be able to spell OLE when drizzling the mixture and the O is still visible when you're done.
5. Add Greek yoghurt mixture into egg mixture. Carefully mix.
6. Sift the dry ingredients into the eggs in smaller increments. Fold each flour batch until you no longer see any unmixed flour. Run your spatula down to the bottom, as it often hides there. Do this several times.
7. Divide the batter between the two prepared cake pans. Bake for about 75 minutes, or until a toothpick in the center of the cake comes out clean. If you think it browns too quickly, add aluminum foil loosely at the top. Completely cool in the pans.

Strawberry Filling

1. Hull the strawberries and cut into quarters (smaller is also fine). Divide equally between two bowls (or 2/3 with the sugar). Add 2 tablespoons sugar into one of the bowls and carefully whisk with a spoon. Let it rest for 5-10 minutes.

Assemble the Cake

1. Cut the cakes: Once your cakes are cool (this could be the next day if you prefer), run a serrated knife in the middle of each cake. I like to carefully press the tip into the center, and then (again) carefully run it horizontally around the cake to form two equally sized shorter layers.
2. First layer: Add the bottom half of the cake onto a cake stand. Spread half of the sugar strawberries on top. Then pile half of the fresh strawberries over that. Add the top half of the sponge cake.
3. Second layer: Next, take your lemon curd, it could be this homemade lemon curd or even store bought. Spread all of it in an even layer on top of the cake. Leave a little room at the edge of the cake so the lemon curd won't spread out and over the edge.
4. Third layer: Add the bottom half of the next cake on top. Repeat step for first layer and you will get a finished layered cake with two strawberry layers and one with lemon curd.

Cream Cheese Frosting

1. Add heavy cream, salt and powdered sugar to a medium bowl, whisk until almost stiff peaks. Add in cream cheese and mix until stiff.
2. I like to add a thin layer of frosting to the cake and then refrigerate for a few hours. I do this to trap all the cake crumbs in place. So when you add all the rest of the cream cheese frosting, you won't get crumbs all over the cake. Optional, but recommended.
3. I also like to keep it pretty rustic, so I just pile on the rest of the frosting in a somewhat evenly layer to create nice waves and textures. You can of course smooth this any way you want. Garnish with more fresh strawberries and a few mint leaves for a pop of color!