Sweet Korean Strawberry Shortcake

Ingredients

• 2 cups flour, sifted
• 1 cup sugar
• 4 large eggs, separated
• 1 cup milk
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt

• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

• 2 cups strawberries, sliced
• 2 tablespoons sugar

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. 02
   In a bowl, beat the egg yolks and sugar until thick and pale. Stir in milk, melted butter, and vanilla extract.
3. 03
   In another bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the yolk mixture.
4. 04
   Sift the flour over the mixture and gently fold until combined. Divide the batter between the prepared pans.
5. 05
   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
6. 06
   For the cream filling, whip the chilled heavy cream with sugar and vanilla extract until soft peaks form.
7. 07
   Mix sliced strawberries with sugar and let sit for 10 minutes to release juices.
8. 08
   Place one cake layer on a serving plate. Spread half of the whipped cream over the cake, then layer with strawberries.
9. 09
   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.