Instructions

CAKE

1. Preheat an oven to 350 degrees. Spray two 8-inch cake pans with non-stick baking spray and set aside. 
2. Sift together the flour, baking powder and salt and set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and 1 ¼ cups sugar together on medium speed for 1 minute. Scrape down the sides of the bowl. Reduce the speed to medium-low and add the vanilla and egg yolks, one at a time and mix for about 3 minutes or until the mixture has increased in volume and has turned pale in color. Scrape down the sides of the mixer bowl as necessary. 
4. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk in 2 batches, starting with the flour mixture and ending with the flour mixture. Turn the mixer speed up to medium and beat for 30 seconds until the dry ingredients are combined. 
5. In a large bowl with a hand mixer fitted with the whisk attachment, whisk the egg whites on medium-low speed until foamy. Add the remaining 2 tablespoons of sugar and cream of tartar and whisk on high speed until stiff peaks form.
6. Carefully fold in the egg whites into the batter and divide batter evenly among the prepared cake pans. Bake for 25 to 28 minutes or until a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs. Let the cakes cool on a wire rack in their pans for about 10 to 15 minutes. Then invert on the cooling racks to cool completely.

SOAKING SYRUP

1. Combine the sugar and water together in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then add the vanilla extract and stir combine. Remove from the heat and set aside until needed.

WHIPPED CREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium speed until soft peaks form. Add the sugar and vanilla and whisk on high until medium peaks form.

ASSEMBLE

1. Reserve a few of your best looking strawberries for garnish. Hull and slice remaining strawberries into ¼-inch thick slices until you have about 4 cups.
2. Once the cakes have cooled, carefully halve them horizontally, creating 4 even layers of cake. Place one of the cake layers on a cake pedestal. Using a wooden skewer, poke holes in the first layer of cake with a wooden skewer; then brush on some of the Soaking Syrup with a pastry brush. Spread about 1 cup of the Whipped Cream on top. Spread about 1 cup of sliced strawberries on top. Repeat this process with the remaining cake layers. Garnish the last layer of cake with remaining Whipped Cream and reserved strawberries.