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

Melt together the whole milk and unsalted butter in a saucepan over low heat. Remove from heat and sift in cake flour, stirring gently.

Whisk in the egg yolks until the mixture is creamy.

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

Fold the whipped egg whites gently into the beaten yolk mixture.

Pour the batter into a lined 8-inch cake pan and tap gently to release air bubbles.

Bake for 1 hour and 30 minutes in the water bath.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack.

Slice fresh strawberries, sprinkle with sugar, and let sit for 15-20 minutes to macerate.

Whip the heavy cream until it begins to thicken, then gradually add confectioners sugar until soft peaks form.

Assemble the cake by brushing each layer with syrup, filling with cream and strawberries, and frosting the top with remaining whipped cream.

Chill for about 30 minutes if using stabilized cream before serving.