1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

2 large eggs plus 2 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 cup whole milk


1 pound strawberries, hulled and thinly sliced

1/2 cup sugar

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

1 1/2 cups heavy cream


Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper.

Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy.

Add eggs and yolks, one at a time, beating well after each addition.

Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes.

Cool in pan 10 minutes; invert onto a wire rack to cool completely.

Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.