Step 1: Baking the Cake

Preheat your oven to 350°F (180°C) and position the rack in the middle.

Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.

Gradually add 1/2 cup (125 ml) of sugar while beating until stiff peaks form. Set aside.

In a separate bowl, beat the butter, remaining sugar, egg yolks, and vanilla extract until well combined.

Slowly mix in the dry ingredients and milk, alternating between the two.

Stir in 1/4 of the egg white mixture to lighten the batter, then gently fold in the rest with a spatula.

Transfer the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before removing it from the pan.

Step 2: Preparing the Strawberries

Combine the sliced strawberries and sugar in a bowl.

Let them sit for 15 minutes to release their natural juices.

Step 3: Whipping the Cream

In a mixing bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.

Step 4: Assembling the Shortcake

Cut the cake in half horizontally to create two layers.

Spread 1 cup (250 ml) of whipped cream over the bottom half of the cake.

Evenly distribute the prepared strawberries on top of the whipped cream.

Place the second cake layer over the strawberries.

Spread the remaining whipped cream on top and decorate with whole or sliced strawberries.