My first strawberry desert with cream 🍰🍓

This is my first strawberry dessert with cream. I’ve been dreaming of making it for a long time, and it turned out to taste just like ice cream 🍧.

Recipe:
For the sponge cake:
2 eggs
80 g sugar
80 g flour
Cream:
200 g cream cheese
200 ml heavy cream (33%)
40-50 g powdered sugar
Strawberry confit:
120 g strawberries
30 g sugar
15 g cornstarch
Strawberries: I used 900 g in total for both the confit and decoration.
For garnish: white chocolate or shredded coconut.

Instructions:
Sponge cake:
Beat the eggs with sugar until fluffy, then gently fold in the flour. Pour the batter into a 22-24 cm baking pan. Bake at 170°C (340°F) for 20-30 minutes. Let cool and remove from the pan.
Strawberry confit:
Place the strawberries in a saucepan and blend them. Mix all the confit ingredients in the pan and cook over medium heat until thickened. Let cool and spread over the sponge cake.
Strawberries:
Cut the remaining strawberries in halves and arrange them on top of the confit.
Cream:
In a bowl combine the cream cheese, heavy cream, and powdered sugar. Whip until stiff peaks form.
Spread the cream over the strawberries.
Decoration:
Top with grated white chocolate or coconut flakes.
Enjoy! 🍓✨