Preheat your oven to 325°F (160°C) and prepare an 8-inch round cake pan by lining it with parchment paper.

Prepare a water bath by placing a high-walled pan on the oven's bottom rack filled with hot water.

Melt the whole milk and unsalted butter in a saucepan over low heat and let cool slightly.

In a mixing bowl, sift the cake flour and whisk in the egg yolks until smooth before adding the warm milk and butter mixture.

Whip the egg whites in a clean mixing bowl until medium peaks form, gradually adding the caster sugar.

Fold the whipped egg whites into the batter gently with a spatula.

Pour the batter into the prepared cake pan and gently drop the pan onto the counter to release air bubbles.

Bake for 1.5 hours or until a skewer inserted comes out clean and the top is golden brown.

Cool the cake in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Slice the strawberries and sprinkle with sugar, letting them macerate for 1-2 hours.

If using stabilized cream, bloom gelatin in cold water and mix with whipped cream after dissolving.

Slice the cooled cake into three layers, brush with cake syrup, and layer with whipped cream and macerated strawberries.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.