Prepare the dough for sponge cake. Egg whisk with sugar. You need to whisk for about 10 minutes. Flour mixed with baking powder and vanilla and sift 2 times. Then gradually add the flour into the egg-sugar mixture. Gently mix the batter with a wooden spatula. The Cup multivarki lubricated with butter, and gently spread the dough. Set the bake mode and wait. In the first 30 minutes of the Cup should not be opened (cake will settle). Once the baking is finished, take out cake and let cool.

While baking the cake, make sugar syrup. Take a small pan or ladle, sprinkle with 4 tbsp sugar and add 6 tbsp of water. Put on the heat, stirring constantly. When all the sugar has dissolved, boil for a few more minutes (still stirring) and remove from heat. Let cool the syrup.

Make the cream. The bowl and the beaters for the mixer have to be cold. I put them in the fridge for 30 minutes. Then take them out, pour into cold bowl and whip cold cream (at maximum capacity) cold CORONAS, 5 minutes later, the mixture starts to thicken. Whisk until stable peaks. Then add the powdered sugar and cream cheese. Whisk until smooth. The cream is ready, put into the fridge for 30 minutes.

When cake has cooled, cut it into 3 layers and impregnate sling.

Cut the strawberries.

Put the cake together. Korzh coat with cream, spread on top strawberries. Cover with another cake layer and do the same thing.

Upper Korzh grease cream, top with icing and decorate with strawberries. The cake is ready.