Preheat your oven to 325°F (160°C) and prepare a water bath by placing a larger baking dish filled with water on the bottom rack.

Grease and line the bottom of an 8-inch round cake pan with parchment paper.

Melt together 1 cup of whole milk and ½ cup of unsalted butter in a small saucepan over low heat.

Remove from heat and let cool slightly, then sift in 1 cup of cake flour and add 4 egg yolks, mixing until smooth.

Whip 4 egg whites with an electric mixer until medium peaks form, then gradually add ¾ cup of caster sugar until glossy and stiff peaks form.

Gently fold the whipped egg whites into the yolk batter in three additions until no streaks remain.

Pour the batter into the prepared pan and bake for about 1.5 hours or until a toothpick comes out clean.

Cool the cake completely in the pan on a wire rack, then slice 1 cup of fresh strawberries and mix with a tablespoon of sugar.

Prepare whipped cream by combining 1 cup of heavy whipping cream and 2 tablespoons of confectioners' sugar, whipping until soft peaks form.

Slice the cake horizontally into two layers, soak each layer lightly with cake syrup, and spread whipped cream and macerated strawberries between the layers.

Frost the top and sides with remaining whipped cream and refrigerate for at least 30 minutes before serving.