Sponge Cake With Creamy Strawberry Cheesecake Frosting

• FOR THE CAKE:
• 2 whole Eggs
• 3/4 cups Sugar
• 1 stick Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla
• 1 Lemon, Zested
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 1/2 cups Whipped Topping
• 1 Tablespoon Milk
• 1 Tablespoon Lemon Juice
• 1 pinch Salt
• 1 pound Strawberries, Hulled And Sliced

1. Preheat oven to 350u0b0F.
2. Add eggs and sugar to a large bowl and beat together using a hand mixer, until lightened in color. Beat in butter, vanilla and lemon zest.
3. In a separate bowl, sift together flour, baking powder and salt. Stir dry ingredients into wet until fully incorporated. Pour batter into a buttered and floured cake pan. You can use either one 8" cake pan or two 4" - 5" pans. (I used two 5" springform pans. You can also double the recipe and bake in two 8" pans for a larger layer cake.)
4. Place on a baking sheet and bake for 30-40 minutes or until tops are a light golden brown and a cake tester comes out clean. Allow to cool before removing from the pans.
5. While the cakes cool, make the frosting by beating together cream cheese, sugar, whipped topping, milk, lemon juice and salt.
6. When the cakes are cooled, slice each in half. Place a large dollop of frosting on the bottom tier, followed by a couple of tablespoons of sliced strawberries. Top with the next tier and repeat.

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Taken from tastykitchen.com/recipes/desserts/sponge-cake-with-creamy-strawberry-cheesecake-frosting/ (may not work)