Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by lining them with parchment paper and greasing the sides.

In a large mixing bowl, cream together the softened butter and 1/2 cup of sugar for about 5-7 minutes until light and fluffy.

Add the egg yolks and vanilla extract to the creamed mixture and mix until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk.

Beat the separated egg whites until foamy, gradually add the remaining sugar and beat until soft peaks form.

Carefully fold the whipped egg whites into the cake batter and divide it between the prepared pans.

Bake for about 12-15 minutes or until a toothpick inserted comes out clean. Let the cakes cool fully on wire racks.

Whip the heavy cream until stiff peaks form.

Once cakes are cool, place one layer on a serving plate, layer with strawberries, and spread half of the whipped cream on top.

Place the second cake layer on top, spread remaining whipped cream, and garnish with fresh strawberries.

Refrigerate the assembled torte for at least 30 minutes before serving.