Instructions:
Step 1
Preheat oven to 180°C (350°F). Grease and line an 8-inch springform pan with parchment paper.
Step 2
In a bowl, sift together flour, baking powder, and salt.
Step 3
In another bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add 1/2 cup sugar and continue beating until stiff and glossy.
Step 4
In a separate bowl, cream together butter, remaining sugar, egg yolks, and vanilla extract. Alternately add dry ingredients and milk, mixing until combined.
Step 5
Gently fold 1/4 of the egg whites into the batter to lighten it, then fold in the remaining egg whites.
Step 6
Pour batter into the prepared pan and bake for about 55 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
Step 7
Meanwhile, macerate strawberries with sugar for topping. Set aside.
Whip heavy cream, sugar, and vanilla extract until stiff peaks form for the whipped cream.
Step 8
Once the cake is cooled, slice it horizontally into two layers.
Step 9
Spread whipped cream on the cut side of each layer. Top one layer with macerated strawberries and place the other layer on top, whipped cream side down.
Step 10
Decorate the top with whipped cream and fresh strawberries.
Serve and enjoy!