1. Make strawberry jam by cooking fresh berries with sugar and lemon juice until thick. Cool completely.

2. Set cake liners in two 8-inch round aluminum pans. Do not use non-stick.

3. Prepare outer pans for water bath. Preheat oven to 300°F.

4. Beat egg yolks with sugar and salt until pale. Add milk, oil, and vanilla. Blend.

5. Add sifted cake flour and mix until completely smooth with no lumps.

6. Whip egg whites until very foamy. Add sugar and whip to soft peak meringue. Use immediately.

7. Fold half meringue into yolk batter until 50% incorporated. Add rest and fold until 75%.

8. Switch to spatula and fold gently until evenly incorporated.

9. Pour into prepared pans. Draw toothpick through surface to release bubbles.

10. Fill outer pans with hot water. Nest 8-inch pans inside without water entering batter.

11. Bake at 300°F 25 to 30 minutes until center bounces back gently and toothpick is clean.

12. Flip pans gently to remove. Cool completely on wire racks.

13. Whip heavy cream and sugar to soft peak for final coat. Whip a portion to stiffer peak for crumb coat.

14. Spread jam on first layer. Add fresh strawberries. Add whipped cream and spread.

15. Place second layer on top browned side down. Apply crumb coat. Chill briefly.

16. Apply final whipped cream coat. Decorate with fresh strawberries.