Cake

1. Preheat oven to 325°F. Grease an 8-inch springform pan. Line the bottom and sides with parchment paper. The parchment should extend beyond the top by at least 1-inch to allow the cake to rise.

2. In a large bowl, beat egg yolks and 1/2 cup of the sugar with an electric mixer until the mixture is pale, creamy and thick, 2 to 3 minutes.

3. In a separate large bowl with clean beaters, beat egg whites, vanilla, and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1 Tbsp. at a time until nearly stiff peaks form.

4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Add remaining egg whites and fold in gently until combined.

5. Sift half of the flour and the salt over the mixture; fold in. Sift remaining cake flour over the mixture and fold in until combined.

6. Combine oil and milk in a small microwave-safe bowl. Microwave on high (100% power) 30 seconds. Pour over the mixture; fold in until combined.

7. Pour batter into the prepared pan. Smooth top with a small offset spatula. Lift the pan 6 inches above the work surface. Gently drop to release air bubbles. Bake in the preheated oven 45 to 50 minutes or until golden brown, a toothpick inserted in the center comes out clean, and the internal temperature measured with an instant-read thermometer registers at least 190°F.

8. Cool cake in pan on a wire rack 15 minutes. Remove from pan and remove parchment. Cool cake completely, upside down, on a wire rack.

Simple Syrup

1. In a small bowl, whisk together water and sugar until dissolved. Add Cointreau. Let cool to room temperature.

Decoration

1. In a large bowl, beat cream with an electric mixer until thickened. Add powdered sugar, pudding mix, and vanilla. Beat to stiff peaks.

2. Carefully slice cake horizontally into 2 layers. Brush simple syrup onto each cake layer, using all of it.

3. Place top cake layer, top side down on a serving plate. Spread whipped cream and half of the strawberries on the cake layer. Filling should be about 1-inch thick. Place remaining layer over the filling, cut side down. Frost cake with the remaining whipped cream. Decorate top of the cake with remaining strawberries. Chill 1 to 2 hours before serving.