Line a 9-inch round cake pan with parchment paper and preheat your oven to 325°F (160°C).

In a microwave-safe bowl, combine whole milk and unsalted butter. Microwave for about 30 seconds until the butter is melted and milk is warm, then sift in the cake flour and mix until smooth.

Beat egg whites on medium speed until foamy, gradually add caster sugar and continue until medium peaks form, about 3 to 5 minutes.

Whisk egg yolks until light in color and fold into the whipped egg whites using a spatula until just combined.

Pour the batter into the prepared pan, place the pan in a larger roasting pan filled with hot water, and bake for about 1 hour and 30 minutes, or until a toothpick comes out clean.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Toss sliced strawberries with sugar and let them sit for at least 15 minutes.

In a cold mixing bowl, beat heavy whipping cream until soft peaks form, gradually add confectioners' sugar, and if using, mix in melted gelatin for stabilization.

Slice the cooled cake into two horizontal layers. Brush each layer with the syrup, place one layer on a serving platter, spread half of the whipped cream over it, and top with macerated strawberries.

Place the second cake layer on top, frost the entire cake with the remaining whipped cream, and decorate with leftover strawberries.

Refrigerate for at least 30 minutes before slicing and serving.