Prepare the Cake Pan: Start by lining an 8” round cake pan with parchment paper to prevent sticking. Preheat your oven to 325°F (160°C).

Make the Batter: In a medium saucepan over low heat, melt the whole milk and unsalted butter together until fully combined. Let it cool slightly. In a separate bowl, combine cake flour, egg yolks, and the cooled milk-butter mixture, mixing until smooth.

Whip the Egg Whites: In a clean mixing bowl, whip the egg whites using an electric mixer on medium-high speed until medium peaks form.

Combine Ingredients: Gently fold the whipped egg whites into the cake batter in batches, using a spatula to maintain as much air as possible.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Place the pan in a larger baking dish filled with hot water. Bake for 1 hour and 30 minutes.

Cool the Cake: Once baked, carefully run a knife around the edges and invert the cake onto a wire rack to cool completely.

Macerate Strawberries: Slice the fresh strawberries and toss them with granulated sugar. Let them sit for 10-15 minutes until they release their juices.

Prepare the Frosting: In a chilled bowl, whip the heavy cream until soft peaks form. If making stabilized cream, dissolve gelatin in cold water and mix it in gradually.

Assemble Cake: Carefully slice the cake in half horizontally. Layer the bottom half with whipped cream and add the macerated strawberries on top. Frost the entire exterior with the remaining whipped cream.

Chill and Serve: If using stabilized cream, refrigerate the assembled cake for at least 30 minutes. Serve chilled.