Strawberries & Cream Torte

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper.
2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add egg yolks, beating well. Beat in vanilla.
3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
4. With clean beaters, beat egg whites on medium speed until foamy. Add remaining 1/2 teaspoon sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans.
5. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool completely in pans on wire racks. (Cake layers will be thin.)
6. In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove 1 cake to a serving plate, meringue side up.
7. Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.