Japanese Strawberry Shortcake

Instructions

1. Prepare the cake batter
   Preheat the oven to 170°C (340°F). Line the bottom of two 8-inch round cake pans with parchment paper. In a large bowl, beat the egg yolks with half the sugar until pale and thick. Add vanilla, milk, and melted butter, mixing until combined. Sift the cake flour again directly into the bowl and fold gently until no dry lumps remain.
2. Beat egg whites and bake
   In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture in three additions. Divide the batter between the prepared pans and bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool completely on wire racks.
3. Prepare the filling
   Slice most of the strawberries, reserving some whole ones for decoration. Mix the sliced strawberries with 3 tbsp sugar and let macerate for 15 minutes. In a separate bowl, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Make simple syrup
   In a small saucepan, combine equal parts sugar and water. Bring to a simmer, stirring until sugar dissolves completely. Remove from heat and let cool completely.
5. Assemble the cake
   Using a serrated knife, slice each cake horizontally into two even layers. Place one layer on a cake plate and brush generously with simple syrup. Spread a layer of whipped cream, then arrange half of the sliced strawberries on top. Add another cake layer, brush with syrup, and repeat with cream and remaining sliced strawberries.
6. Frost and decorate
   Place the final cake layer on top, brush with syrup, then frost the entire cake with the remaining whipped cream. Smooth the sides and top with an offset spatula. Arrange the reserved whole and halved strawberries decoratively on top. Refrigerate for at least 1 hour before serving to allow the flavors to meld.