Prep the pan and oven: Heat oven to 325°F (165°C). Line an 8-inch square or 8-inch round cake pan with parchment on the bottom. Lightly grease the sides if using a non-removable pan.

Make the strawberry sugar: Hull and finely chop 1/2 pound of strawberries. Toss with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate while you make the sponge.

Set up the dry ingredients: In a bowl, whisk cake flour, cornstarch, baking powder, and salt until evenly combined. This keeps the crumb fine and airy.

Separate the eggs: Place yolks in one bowl and whites in another clean, dry mixing bowl.

Whip the meringue: Beat egg whites on medium speed until foamy. Gradually sprinkle in 1/2 cup sugar. Increase speed and whip to glossy medium-stiff peaks. This creates the cake’s lift without heaviness.

Make the yolk base: To the yolks, add neutral oil (or melted butter) and 1 teaspoon vanilla. Whisk until smooth and thickened slightly.

Combine yolks and dry mix: Add half the dry ingredients to the yolk mixture, then 1/2 cup milk, then the remaining dry mix. Stir gently just until combined; don’t overmix.

Fold in the meringue: Add one-third of the meringue to the batter and stir to loosen. Gently fold in the remaining meringue with a spatula, keeping as much air as possible.

Bake: Pour batter into the prepared pan and smooth the top. Tap the pan once on the counter to pop large bubbles. Bake 22–28 minutes, until the top springs back and a toothpick comes out clean.

Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then remove and cool on a rack until just warm. Return to the pan (or a deep dish) for soaking.

Make the strawberry milk: Blend the macerated strawberries (juices included) with remaining 3/4 cup milk, condensed milk, and 1 teaspoon vanilla until smooth. Taste and adjust sweetness. Strain if you prefer a silky milk, or keep it rustic with small bits.

Soak the cake: Poke the warm cake all over with a skewer or fork. Slowly pour the strawberry milk on top, letting it seep in. Chill the cake 1–2 hours to fully absorb.

Whip the topping: In a cold bowl, beat mascarpone with powdered sugar until smooth. Add cold heavy cream and whip to medium peaks. For a pink tint, fold in 2–3 teaspoons crushed freeze-dried strawberries or a spoonful of the strawberry milk.

Top and decorate: Spread the whipped cream over the chilled cake. Slice the remaining fresh strawberries and arrange on top. Add a dusting of crushed freeze-dried strawberries for extra color and flavor.

Slice and serve: Cut into neat squares or wedges. For the cleanest cuts, chill 30 minutes after topping, then slice with a sharp knife wiped clean between cuts.