Ingredients

6 large eggs, separated and at room temperature
22 Tbs white sugar, divided
1/4 tsp salt
1 1/2 cups cake flour, sifted
2 Tbs avocado or grapeseed oil
2 Tbs whole milk
1/2 cup water
3 Tbs orange liqueur
3 cups whipping cream
1/2 to 3/4 cup powdered sugar
1 Tbs vanilla extract
1 lb fresh strawberries, sliced (3 cups)

Directions

Step 1
Preheat oven to 320 degrees. Lightly grease an 8-inch cake pan; line with parchment paper. Parchment should extend 1-2 inches above edge of pan.

Step 2
Mix egg yolks and 10 Tbs white sugar in a large bowl with an electric mixer on high until mixture is pale and thick, 2-3 minutes. Wash and dry beaters.

Step 3
Mix egg whites and 6 Tbs white sugar in a medium bowl with an electric mixer on high until medium-stiff peaks form (tips curl). Mixture should be glossy and extremely fluffy.

Step 4
Gently fold about one-third of egg white mixture into egg yolk mixture. Add the remaining two-thirds egg white mixture; gently fold in, taking care not to deflate batter, until fully incorporated, about 30 folds.

Step 5
Stir together salt and flour in a medium bowl. Sift half of flour mixture into batter; fold until just combined. Add remaining flour mixture; fold until well combined, about 40 folds.

Step 6
Stir together oil and milk in a small bowl; microwave on high about 30 seconds. Pour into batter; fold until well combined, about 30 folds. Batter should still be airy.

Step 7
Pour batter into prepared pan. Gently tap pan on countertop to remove any air bubbles. Bake in the preheated oven until top is golden brown and an instant-read thermometer inserted in center registers at least 190 degrees, 40-45 minutes. Invert onto a wire rack; let cool.

Step 8
Meanwhile, for simple syrup, combine hot water, liqueur, and remaining 6 Tbs white sugar in a small bowl, stirring until sugar is dissolved. Let cool.

Step 9
Pulse whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.

Step 10
To assemble cake, slice cooled cake horizontally into 3 equal (1-inch) layers. Brush simple syrup evenly over each portion, using all of it. Put one cake portion on a cake plate or serving tray. Spread about 3/4 cup whipped cream on plated cake layer. Arrange 1/3 of strawberries over cream. Spread another 3/4 cup whipped cream over strawberries, pressing whipped cream between berries. Top with a second cake layer; repeat with whipped cream, berries, and third cake layer. Frost top of cake (and sides, if desired) with whipped cream. Garnish with remaining 1/3 of strawberries.

Step 11
Chill cake at least 1 to 2 hours and up to 4 hours before serving to allow flavors to meld. Cut into 10 slices.