Sweet Korean Strawberry Shortcake

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 In a bowl, beat the egg yolks and sugar until thick and pale. Stir in milk, melted butter, and vanilla extract.
3. 3 In another bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the yolk mixture.
4. 4 Sift the flour over the mixture and gently fold until combined. Divide the batter between the prepared pans.
5. 5 Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
6. 6 For the cream filling, whip the chilled heavy cream with sugar and vanilla extract until soft peaks form.
7. 7 Mix sliced strawberries with sugar and let sit for 10 minutes to release juices.
8. 8 Place one cake layer on a serving plate. Spread half of the whipped cream over the cake, then layer with strawberries.
9. 9 Place the second cake layer on top, spread remaining cream, and top with more strawberries.
10. 10 Chill the cake for at least 1 hour before serving to allow the flavors to meld.