Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.

Sift together cake flour, baking powder, and a pinch of salt in a large mixing bowl.

In a separate bowl, whisk egg yolks and granulated sugar until pale, then add milk, oil, and vanilla.

Whip egg whites in a clean bowl until soft peaks form, then gradually add remaining sugar and whip to stiff peaks.

Gently fold whipped egg whites into yolk mixture in three additions to maintain airiness.

Pour batter into prepared pans and bake for 25-30 minutes until golden and a toothpick comes out clean.

Let cakes cool for 10 minutes before inverting onto a wire rack to cool completely.

Whip cold heavy cream with powdered sugar until medium peaks form.

Slice each cake layer in half horizontally, optionally brush with syrup, and layer with whipped cream and strawberries.

Frost the top and sides of the stacked cake with remaining whipped cream and decorate with strawberries and powdered sugar.