Cake Preparation

• Preheat oven to 325°F. Prepare two 8" round pans with parchment paper and cooking spray. Separate eggs.
• Combine egg yolks and ¼ cup sugar, beat 3–4 minutes until light yellow. Add vanilla, oil, and milk. Sift and add flour, baking powder, and salt; mix thoroughly.
• In a separate bowl, whip egg whites 4–5 minutes until soft peaks form. Gradually add remaining sugar (2 tbsp at a time) while whipping. Add cream of tartar and vanilla until stiff peaks form.
• Fold ¼ of egg whites into yolk mixture; repeat three more times until smooth and consistent.
• Divide batter between pans. Use a toothpick to create zig-zag lines removing air bubbles. Tap pans to release additional air.
• Bake 25 minutes. Cool on a rack 15 minutes in the pan, then transfer to a rack to cool completely.

Stabilized Whipped Cream

• Chill metal bowl and whisk 1 hour. Combine water and gelatin; microwave 45–60 seconds until liquid.
• Whip cold cream 6–8 minutes until stiff peaks begin forming. Add powdered sugar and vanilla. Slowly incorporate warm gelatin while whipping until stiff peaks form. Refrigerate until needed.

Assembly

• Prepare cake syrup by dissolving 2 tbsp sugar in 4 tbsp boiling water. Level cake layers using a cake leveler.
• Place first layer on a plate/tray. Brush generously with cake syrup, add a thick whipped cream layer, then sliced strawberries.
• Top with second cake layer, brush with remaining syrup. Spread whipped cream over top and sides; smooth with a cake scraper. Refrigerate 1 hour.
• Prepare fruit syrup (2 tbsp sugar + 2 tbsp boiling water). Rinse, dry, and arrange fresh fruit on cake. Brush syrup over fruit. Refrigerate 30 minutes before serving.
• Add final whipped cream decoration before serving.

Enjoy!