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

Cream together 1/4 cup softened butter and 1/2 cup of sugar until light and fluffy.

Add the two egg yolks and 1/2 teaspoon of vanilla extract, mixing until incorporated.

Whisk together 1 cup of flour, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt, then add to wet ingredients, alternating with 1/2 cup of milk.

Whip the two egg whites until foamy, then gradually add the remaining 1/2 teaspoon of sugar until soft peaks form.

Gently fold the whipped egg whites into the batter in three batches.

Divide the batter between the two prepared cake pans and bake for 12-15 minutes.

Allow to cool for 10 minutes, then invert onto wire racks to cool completely.

Whip 2 cups of heavy whipping cream until stiff peaks form.

Assemble the torte by placing one layer on a platter, spreading half of the whipped cream, and topping with sliced strawberries. Add the second layer and finish with remaining cream and whole strawberries.

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