Light and Fluffy Strawberry Shortcake with Whipped Cream

470 ml (2 cups) whipping cream or heavy cream (chilled)
6 g gelatine leaves or gelatine powder or agar agar
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30 ml (2 tbsp) whipping cream or heavy cream (hot)
1 tsp vanilla paste or vanilla extract
55 g (1/2 cup) powdered sugar
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About 13 strawberries (washed and dried)
Directions:

Sponge Cake:
Preheat the Oven:

Preheat the oven to 160°C (320°F).
Line and grease a 20x20cm (8×8 inch) cake pan.
Whip Egg Whites:

In a large bowl, whip the egg whites with cream of tartar until foamy.
Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.
Prepare Dry Ingredients:

In another bowl, sift together the flour, baking powder, and cornstarch.
Mix to combine and set aside.
Beat Egg Yolks:

In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
Add the milk and pink food coloring (if using) to the yolk mixture.
Gradually add the flour mixture, mixing just until combined. Do not overmix.
Combine Mixtures:

Gently fold about 1/4 of the egg white mixture into the yolk mixture to lighten it.
Fold the yolk mixture back into the remaining egg whites until fully combined, being careful not to deflate the batter.
Bake:

Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
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Let the cake cool slightly in the pan, then unmold it onto a wire rack to cool completely.
If desired, remove the brown cake skin while it is still warm.
Once cooled, cut the cake into 2 layers.
Filling:
Prepare Gelatine:

Soak the gelatine sheets in cold water for 5-10 minutes (if using gelatine powder, skip this step and follow the package instructions for agar agar).
Whip Cream:

Whip 470 ml of whipping cream with vanilla until medium peaks form.
Dissolve Gelatine:

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Squeeze the soaked gelatine sheets and dissolve them in 30 ml of hot whipping cream.
Heat for a few seconds if needed to fully dissolve.
Combine Cream and Gelatine:

Add the dissolved gelatine mixture and powdered sugar to the whipped cream.
Whip until firm medium-stiff peaks form, being careful not to overwhip.
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Assemble:
Layer Cake:

Spread a thin layer of whipped cream mixture on one layer of the cake.
Add Strawberries: