Strawberry Shortcake

Arrangea rack in the middle position ofoven.
Preheat your oven to 350 °F.
Grease an 8-inch springform pan withcooking spray and then line its bottom with parchment paper.
For cake: in a bowl, add the flour, bakingpowder and salt and mix well.
In a second bowl, add the egg whites andcream of tartar and with an electric mixer, beat until soft peaks form.
Gradually add ½ cup of the sugar and beatuntil stiff peaks form.
In a third bowl, add the remaining sugar, eggyolks, butter and vanilla extract and with an electric mixer, beat on low speeduntil well combined.
Add the flour mixture, alternating with milkand beat until well combined.
1. Add ⅓ of the whipped egg whites and gentlystir to combine.
Gently fold in the remaining whipped eggwhites.
Place the mixture into the prepared springformpan.
Bake for about 55 minutes.
Remove the pan from oven and immediately unmould ontoa wire rack to cool completely.
For strawberries: split the vanillabean in half lengthwise and remove the seeds.
In a bowl, add the strawberries, sugar,vanilla seeds and pod and mix well.
Set aside for about 15 minutes.
Remove the vanilla pod and drain well.
For whipped cream: in a bowl, add the cream,sugar, and vanilla extract and with an electric mixer, beat until stiff peaksform.
Split the cake in half horizontally and fill with whipped cream and strawberries.
Garnish with extra strawberries and serve.