Strawberry and Whipped Cream Cake

Preheat your oven to 350°F and line two 9 inch cake pans with parchment paper.
Sift together gluten free flour, baking powder, baking soda, and salt in medium bowl and set aside.
2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Cream the butter and sugar using a hand mixer or stand mixer, then add egg whites and vanilla - beat for approximately 30 seconds.
1/2 cup unsalted butter, 1 3/4 cups sugar, 4 egg whites, 1 teaspoon vanilla
Reduce mixer speed to low and add the flour mixture, milk, and yogurt - Beat until combined.
2/3 cup milk, 2/3 cup plain Greek yoghurt
Divide batter between the prepared pans
Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean. Recommended to cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
2 cups fresh strawberries, 2 teaspoons sugar

For the whipped cream:

Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
Add the cream, powdered sugar, and vanilla to the chilled bowl.
1 pint heavy cream, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract
Beat on medium-high to high speed until soft peaks form. Do not overbeat.

Time to Assemble!

Slice cooled cake layers in half to create 4 thinner cake layers
Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream.
Layer on about half of the sliced strawberries
Spread about another half cup of whipped cream on top of the strawberries.
Top with the second cake layer.
Repeat strawberry and whipped cream steps until you've reached the final cake layer.
Spread the remaining whipped cream over the top and sides of the cake to cover completely.
Garnish with the whole and/or sliced strawberries, as desired.