1. Make the Sponge Cake

1. Line the bottom of an 8-inch round cake pan with parchment paper.

2. Preheat oven to 325°F (160°C).

3. Prepare a water bath (bain-marie) with at least 1 inch of hot water.

4. Melt milk and butter together in the microwave. Stir until smooth.

5. Sift in cake flour and mix gently.

6. Stir in egg yolks.

7. In a clean bowl, beat the egg whites until frothy, then slowly add sugar and beat until medium peaks form.

8. Fold ¼ of the beaten whites into the yolk mixture. Then fold everything together until just combined.

9. Pour batter into the pan and tap lightly to release bubbles.

10. Bake in the water bath for 1 hour 30 minutes, until a skewer comes out clean.

11. Cool completely on a rack.

2. Macerate the Strawberries

1. Slice 8 oz of strawberries.

2. Toss with 1 ½ tsp sugar and let sit for 1–2 hours.

3. Reserve the strawberry juice.

3. Make the Cake Syrup

Mix 2 tbsp sugar with 3 tbsp hot water until dissolved.
Optional: Add the leftover strawberry juice for extra flavor.

4. Make the Whipped Cream

Option 1: Stabilized Cream (with gelatin)

1. Bloom gelatin in cold water for 5 minutes.

2. Warm until melted.

3. Whip cream + sugar to soft peaks.

4. Mix a scoop of the cream into the melted gelatin.

5. Pour gelatin mixture into the bowl and whip to soft–medium peaks.

Option 2: Regular Whipped Cream

Whip cream + sugar until firm peaks form.

5. Assemble the Cake

1. Slice off the top browned layer of cake.

2. Cut the cake horizontally into two layers.

3. Brush syrup onto both layers.

4. Spread a thin layer of whipped cream on the bottom layer.

5. Add the sliced macerated strawberries.

6. Add another thin layer of whipped cream.

7. Place the second cake layer on top.

8. Cover the entire cake with a thin layer of cream (crumb coat).

9. Add a thicker final layer of cream.

10. Decorate with the remaining strawberries.

11. Chill for 30 minutes if using stabilized cream.
    Serve immediately if using regular cream.