Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine sifted cake flour, 1.5 cups sugar, baking powder, and salt. Mix on low speed to aerate.

Add the softened butter and half of the milk. Beat on medium speed for 2 minutes until the batter is light and fluffy.

In a separate bowl, whisk together the remaining milk, vanilla extract, and egg whites. Gradually add this mixture to the batter in three additions, beating for 30 seconds after each.

Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a tester inserted into the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the strawberry filling by tossing the sliced strawberries with 0.25 cup sugar and lemon juice. Let sit for 30 minutes until juices are released.

Prepare the stabilized whipped cream by beating heavy cream, powdered sugar, and instant pudding mix in a chilled bowl until stiff peaks form.

To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream, then top with half of the macerated strawberries and their juices.

Place the second cake layer on top. Cover the top and sides with the remaining whipped cream and garnish with the remaining strawberries.

Refrigerate for at least 1 hour before serving to allow layers to set and moisture to distribute.