Preheat your oven to 350°F (175°C). Grease and line a round cake pan.

In a bowl, whisk together the whole milk and butter. Heat until just melted, then let it cool slightly.

In a separate bowl, sift the cake flour.

In another large bowl, mix the egg yolks and caster sugar until fluffy.

Pour the milk and butter mixture into the egg yolk mixture. Gently fold in the flour until combined.

In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks are achieved.

Carefully fold the egg whites into the cake batter in two parts, ensuring you keep it airy.

Pour the batter into the prepared pan. Bake for about 25 minutes or until golden and a toothpick comes out clean. Let it cool completely.

While the cake is cooling, slice the strawberries and sprinkle with 1 1/2 teaspoons of sugar. Let them sit to release their juices.

In another bowl, whip the heavy cream until soft peaks form. Add the confectioners’ sugar and any gelatin (if using), mixing until combined.

Once the cake is cool, slice it in half horizontally. Spread half the whipped cream on the bottom layer and top with macerated strawberries. Add the top layer and cover with the remaining whipped cream.

Let the cake chill for at least 30 minutes before serving. Slice, serve, and enjoy!