SPONGE CAKE: Grease two 8″ circular pans with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.

Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.

Whisk together the egg yolks, ¼ c sugar, vegetable oil, milk, and vanilla.

Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.

In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and remaining ¼ c sugar while whipping up the egg whites.

Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.

Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.

Preheat the oven to 375°.

Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.

Place your colored batter into piping bags.

Pipe black outlines around your traced designs, if desired, then go ahead and fill in these piped traced lines with color.

Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe half the uncolored batter on top to cover your design. Pipe the remaining batter into the other prepared pan. Bake for 8-9 minutes.

Once the cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.

WHIPPED CREAM: In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, vanilla, and dehydrated strawberries, if using, until stiff peaks have formed and you have reached a whipped cream consistency.

Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom. Pipe a layer of whipped cream. Top with a layer of sliced strawberries. Top the entire cake off with the designed cake.

Store in the fridge until serving, enjoy!

This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.