Preheat the oven to 325°F (160°C) and line the cake pan with parchment paper. Melt whole milk and unsalted butter in a saucepan over medium heat. Gradually mix in sifted cake flour until smooth. Cool slightly, then whisk in egg yolks.

In a clean bowl, whip egg whites until frothy, gradually add sugar, beating until medium peaks form. Fold a portion into the yolk mixture, then fold in remaining egg whites gently.

Pour batter into the prepared cake pan, smooth the top, and tap to release air bubbles. Place in a water bath and bake for 1 hour and 30 minutes or until a skewer comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice fresh strawberries, sprinkle with sugar, and let macerate for 1-2 hours to enhance sweetness.

Dissolve gelatin in cold water, then whip heavy cream until soft peaks form, gradually adding confectioners sugar. Mix in gelatin if using. Whip until firm peaks form.

Once cake is cooled, slice it in half horizontally and soak both layers with cake syrup. Spread whipped cream on the bottom layer, top with macerated strawberries, and replace the top layer.

Spread whipped cream over the top and sides, decorate with strawberries, and refrigerate for at least an hour before serving.