Preheat your oven to 325°F (160°C) and line an 8-inch round cake pan with parchment paper.

In a heatproof bowl, combine unsalted butter and whole milk, then microwave the mixture on high for about 30 seconds, or until fully melted.

Sift cake flour directly into the melted butter and milk mixture, ensuring there are no lumps.

In a separate bowl, whip the egg whites using an electric mixer on medium speed until frothy.

Carefully fold a third of the whipped egg whites into the egg yolk mixture using a spatula.

Place the filled cake pan into a high-walled baking dish and pour hot water into the dish until it covers the sides of the cake pan by about 1 inch.

Carefully transfer the baking dish to your preheated oven and bake for approximately 1.5 hours.

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.

While the cake cools, slice fresh strawberries and toss them with sugar in a bowl.

In a clean bowl, whip heavy whipping cream with confectioners' sugar until soft peaks form.

Start by slicing the cooled cake into two even layers. Brush each layer with a light cake syrup.

If you've used stabilized whipped cream, it’s best to refrigerate your Fluffy Japanese Bakery-Style Strawberry Cake for at least 30 minutes before serving.