Cake Preparation:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar, beating until stiff peaks form. Set aside.
In a separate bowl, cream together the remaining sugar, butter, egg yolks, and vanilla extract until light and fluffy. Gradually add the dry ingredients alternately with the milk, mixing until smooth.
Gently fold 1/4 of the egg white mixture into the batter to lighten it, then fold in the remaining egg white mixture until fully incorporated.
Pour the batter into the prepared pan and bake for about 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
Strawberry-Vanilla Mixture:
Split the vanilla bean lengthwise and scrape out the seeds using the tip of a knife.
In a bowl, mix together the strawberries, sugar, and vanilla seeds. Let it sit for about fifteen minutes, then remove the vanilla pod. Set aside.
Whipped Cream:
In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Set aside.
Assembly:
Once the cake has cooled, slice it horizontally into two equal layers.
Spread one cup of whipped cream over the cut side of each cake layer. Top one layer with the strawberry-vanilla mixture.
Place the second cake layer on top, whipped cream side down. Frost the top of the cake with the remaining whipped cream.
Garnish with fresh strawberries as desired.
Enjoy this delightful Strawberry Shortcake with its layers of moist cake, sweet strawberries, and fluffy whipped cream!
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