Let’s create this beautiful Strawberries & Cream Torte layer by layer:

1. Prepare Egg Whites & Oven/Pans:

Place the egg whites in a large, meticulously clean, dry bowl (preferably glass or metal). Let them stand at room temperature for 30 minutes.

Preheat oven to 350°F (175°C).

Grease the bottoms of two 8-inch round baking pans. Line the bottoms with parchment paper, then grease the parchment paper.

2. Make the Cake Batter:

In a separate large bowl, cream the softened butter and ½ cup granulated sugar with an electric mixer until light and fluffy, about 5-7 minutes.

Add the egg yolks, beating well after incorporation. Beat in the ½ teaspoon vanilla extract.

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Beat well after each addition until just combined. Do not overmix.

3. Whip the Meringue Topping:

With clean, dry beaters, beat the room temperature egg whites on medium speed until foamy.

Add the remaining ½ teaspoon of granulated sugar (and cream of tartar, if using). Beat on high speed until the sugar is dissolved.

Continue beating until soft peaks form. Be careful not to overwhip to stiff peaks for this application; soft peaks are usually sufficient for spreading.

4. Layer Batter and Meringue:

Divide the cake batter evenly between the two prepared pans.

Carefully spread the prepared meringue evenly over the top of the batter in each pan, reaching the edges.

5. Bake the Layers:

Bake until a toothpick inserted into the center cake portion (not just the meringue) comes out clean, 12-15 minutes. The meringue topping should be set and lightly golden. These layers bake quickly because they are thin.

6. Cool the Layers:

Cool the cakes completely in the pans on wire racks. (The meringue needs to be fully cool and set before handling).

7. Prepare Whipped Cream:

While the layers cool, make the whipped cream. In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer until it begins to thicken.

Add powdered sugar (recommended 2-4 Tbsp, adjust to taste) and vanilla extract (recommended ½ tsp).

Continue beating until stiff peaks form.

8. Assemble the Torte:

Loosen the edges of the completely cooled cake/meringue layers from the pans with a thin knife or spatula. Carefully remove one layer to a serving plate, meringue side up.

Arrange half of the sliced strawberries evenly over the meringue topping of the first layer.

Gently spread half of the whipped cream over the strawberries.

Carefully place the remaining cake/meringue layer on top, meringue side up.

Spread the remaining whipped cream over the top meringue layer.

9. Garnish and Serve:

Arrange additional whole or sliced fresh strawberries decoratively over the top.

Refrigerate until ready to serve. Serve chilled. Enjoy