Begin by preheating your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and create a water bath by placing a larger baking dish filled with hot water on the lower rack in the oven.

In a small saucepan over medium heat, combine ½ cup of whole milk with ½ cup of unsalted butter. Stir gently until the butter is fully melted.

In a mixing bowl, sift 1 cup of cake flour. Gradually pour in the warm milk and butter mixture while whisking to prevent lumps.

In a separate bowl, use an electric mixer to beat 4 large egg whites on medium-high speed. Gradually sprinkle in ½ cup of caster sugar as you whip.

Gently fold the whipped egg whites into the cake batter using a spatula.

Pour the combined batter into the prepared cake pan and bake for about 1 hour and 30 minutes.

While the cake is baking, rinse and slice 1 cup of fresh strawberries and toss with 2 tablespoons of sugar.

In a chilled mixing bowl, whip 1 cup of heavy whipping cream with ¼ cup of confectioners’ sugar until soft peaks form.

Once the cake is cooled, slice it horizontally into two layers and assemble with whipped cream and macerated strawberries.

Frost the assembled cake with remaining whipped cream and top with macerated strawberries.

If using stabilized cream, refrigerate the cake for at least 1 hour to set the frosting.