Let’s create this beautiful Strawberries & Cream Torte step-by-step! Careful preparation of the layers is key. First, prep your eggs and oven.

Separate the 2 large eggs carefully. Place the egg whites in a large, clean, grease-free bowl and let them stand at room temperature for 30 minutes. Preheat your oven to 350°F (175°C). Grease the bottoms only of two 8-inch round baking pans, line the bottoms with parchment paper rounds, and then grease the parchment paper.

Make the Cake Batter: In a large bowl, cream the 1/4 cup softened butter and 1/2 cup sugar together with an electric mixer until light and fluffy, scraping down the bowl as needed (about 5-7 minutes). Add the 2 egg yolks, one at a time, beating well after each addition. Beat in the 1/2 teaspoon vanilla extract.

In a separate bowl, whisk together the 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Add this dry mixture to the creamed butter mixture alternately with the 1/2 cup milk, beginning and ending with the dry ingredients. Beat on low speed after each addition, just until combined – don’t overmix.

Divide the finished batter evenly between the two prepared pans, spreading it level.

Make Meringue Topping & Bake: Using clean, grease-free beaters, beat the room temperature egg whites on medium speed until foamy. Add the remaining 1/2 teaspoon sugar. Increase speed to high and continue beating until soft peaks form (peaks should curl over gently when beaters are lifted). Do not beat to stiff peaks.

Carefully spread this soft meringue mixture evenly over the raw cake batter in each pan, spreading gently all the way to the edges.

Place the pans in the preheated oven. Bake for 12 to 15 minutes, or until the meringue is lightly golden and a wooden toothpick inserted into the center of the cake layer comes out clean. The cake layers will be quite thin.

Cool Cakes Completely: Remove the pans from the oven and place them directly on wire racks. Let the cakes cool completely in the pans. This step is crucial for the thin layers to set properly before handling.

Prepare Cream & Berries: While the cakes cool, prepare the toppings (or do this just before assembly). In a large, chilled bowl, beat the 2 cups cold heavy whipping cream with an electric mixer until stiff peaks form. Cover and refrigerate if not using immediately. In a separate bowl, gently toss the sliced fresh strawberries with the 1/2 teaspoon sugar.

Assemble the Torte: Once the cakes are completely cool, carefully run a thin knife or offset spatula around the edges of each pan to loosen the layers. Gently remove one cake layer (use a wide spatula for support if needed) and place it meringue-side up on your serving plate.

Arrange about half of the sliced strawberries evenly over the first cake/meringue layer. Gently spread half of the whipped cream over the strawberries.

Carefully loosen and remove the second cake layer from its pan. Place it, meringue-side up, on top of the whipped cream layer. Spread the remaining whipped cream evenly over the top meringue layer.

Arrange the additional whole fresh strawberries decoratively on top of the whipped cream. Refrigerate the assembled torte until ready to serve. Slice gently and serve chilled