In a medium bowl, sift or whisk the flour, baking powder and salt. Set aside.

Separate the eggs, placing yolks in a small bowl, and put the whites in the bowl of your electric mixer.

In the bowl of your electric mixer, beat egg whites until foamy. Add cream of tartar, and continue beating until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. Scoop beaten egg whites into a medium bowl and set aside.

Now, using the bowl of your electric mixer, beat the butter until soft. Add 3/4 cup of sugar and beat until light and fluffy. Add egg yolks, one at a time. Scrape down sides of bowl. Add vanilla and beat until combined. With the mixer on low, add the flour mixture and milk alternately, in three additions, beginning and ending with the flour (flour, milk, flour, milk, flour).

Gently fold the beaten egg whites into the batter. Do not over mix, or the egg whites will deflate.

Divide the batter evenly between two 6″ pans (or two 8″ cake pans). The cake pictured is a 6″ cake. If using larger pans, the cake will be much shorter. Feel free to double the recipe if desired.

Bake in a pre-heated oven at 350*F for 20-25 minutes, or until toothpick inserted in the center of the cake comes out clean.

Chop/blend about half of the strawberries (5-7 strawberries) and the water in a food processor or blender. Pour the blended strawberries (and their juice) into a mesh strainer, sitting over a bowl. Use a large spoon or spatula to press the mixture through the strainer.

In a small saucepan, mix the sugar and cornstarch. Slowly add the strained strawberry juice, whisking to combine. Heat mixture to a boil and boil about 1 minute. Remove from heat and let cool.

Chop remaining strawberries into pea sized pieces and add to the cooled strawberry/sugar mixture. Chill until ready to use.

Place the bowl and beater of your electric mixer in the freezer for 5 minutes (this will help the cream beat up faster). Remove bowl and beater from freezer and pour in heavy cream. Beat cream until it begins to thicken. Slowly add the powdered sugar and vanilla. Continue to beat until stiff peaks form when beaters are raised from the bowl (this only takes a few minutes, but carefully not to over-beat).

Bake the cakes as directed.

Prepare the strawberry filling as cakes are baking, and put in the fridge.

When cakes are baked, and fully cooled, cut cakes in half, so you have four layers.

Add 1/3 of the strawberry filling between each layer.

Frost with freshly whipped cream.

Place cake in the refrigerator until ready to serve.