Begin by lining an 8-inch round cake pan with parchment paper. Set up a water bath by placing a baking dish filled with hot water in the oven. Preheat the oven to 325°F (160°C).

In a saucepan, gently melt the whole milk and unsalted butter over low heat. Sift in the cake flour and mix until just combined. Add egg yolks one at a time and mix until smooth.

In a clean bowl, beat the egg whites on medium speed until frothy. Gradually add caster sugar and continue beating until medium peaks form.

Gently fold the whipped egg whites into the batter mixture using a spatula. Pour into the prepared cake pan.

Place the cake pan in the water bath in the preheated oven. Bake for 1 hour and 30 minutes or until a skewer inserted comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

While cooling, slice fresh strawberries, sprinkle with sugar, and let them sit for 10-15 minutes to macerate.

In a chilled bowl, whip the heavy cream with confectioners sugar until soft peaks form. Fold in melted gelatin if using.

After the cake has cooled, slice it into two layers. Brush each layer with cake syrup, then spread a layer of whipped cream and layer with macerated strawberries.

Top the second layer with more whipped cream and decorate with remaining strawberries for a beautiful presentation.