Step 1

Preheat oven to 180°C (160°C fan-forced). Grease and flour two deep 20cm round cake pans. Line bases with baking paper. Sprinkle side of pans evenly with a little gluten-free flour; tap to remove excess.

Step 2

Beat butter in a large bowl with an electric mixer until changed to a paler colour. Sift flour and ⅓ cup of the sugar together. Beat flour mixture and milk into the butter, in two batches, only until combined.

Step 3

Beat eggs and egg whites in a clean small bowl with an electric mixer until thick and creamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Gradually pour egg mixture into flour mixture with motor operating on low speed, only until combined.

Step 4

Divide mixture between pans; bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Stand cakes for 10 minutes; turn, top-side up, onto wire racks to cool.

Step 5

Meanwhile, make chantilly cream: beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form.

Step 6

Split cold cakes in half. Reserve 12 of the smallest strawberries for decoration. Reserve another two ripe strawberries for pink icing. Thinly slice remaining strawberries.

Step 7

Spread one cake layer with one-third of chantilly cream. Top with one-third of sliced strawberries. Repeat layering, ending with cake.

Step 8

Make pink icing: push the reserved ripe strawberries through a sieve into a small bowl. You will need 1 tablespoon of strained strawberry puree. Sift icing sugar into a medium bowl; stir in strawberry puree and the boiling water to make a slightly runny paste. Pour and spread the icing over top of cake.

Step 9

Top with reserved whole strawberries.