In a medium bowl, whisk together the cake flour, all purpose flour, baking powder and salt. Set aside.

In a microwave-safe bowl, heat the milk and butter on 50% power level until melted. Stir and cover to keep warm.

Separate 3 of the eggs. Place the egg whites in the clean bowl of a stand mixer. Save the yolks and place them in a bowl with the 2 remaining eggs. With the whisk attachment, beat the egg whites on medium-low speed until foamy, then increase the speed to high. Slowly add 6 Tablespoons of sugar with the mixer running. Continue whipping the egg whites and sugar until medium soft peaks form (do not over-beat). Use a rubber spatula to gently transfer the whipped egg whites to a separate bowl.

In the bowl of the stand mixer, add the egg yolks, remaining two eggs and remaining 6 Tablespoons of sugar. Beat on medium-high speed until thick and pale yellow, about 5 minutes.

Gently transfer the egg mixture to the egg white mixture. Sprinkle the flour mixture over the egg mixture, then use the rubber spatula to fold the mixture together (about 12 strokes). It’s okay if a few streaks of egg white or pockets of flour remain.

Make a well in the batter and add the warm melted butter and milk as well as the vanilla. Use the rubber spatula to fold the wet ingredients into the batter until all the ingredients are evenly mixed (about 8 more strokes).

Immediately run a butter knife around the edges of the pans. Place one pan on a towel, then place a plate on top. Invert the cake onto the plate (the towel will protect your hands from the hot pan). Remove the pan and the parchment paper. Reinvert the cake on a wire rack to cool. Repeat with the second cake.

Place a metal mixing bowl in the freezer for 10 to 15 minutes. Getting the bowl cold will keep the ingredients cold while mixing.

Place bowl back on to the stand mixer (or use a hand mixer). Add heavy cream, sugar and vanilla to the bowl.

If the cakes domed while baking, use a serrated knife to cut the domed part off the top.

Transfer ⅓ of the whipped cream to the top of one cake. Add a layer of strawberries, then spread another ⅓ of the whipped cream on top.

Add the second cake on top (cut side down). Spread remaining whipped cream on top. If desired, some whipped cream can be put into a piping bag and swirls of whipped cream can be piped along the edge of the cake (leave the sides bare). Garnish with strawberries. Slice and serve.