What's Better with Strawberry and Cream?

Long long time ago, I was given the recipe to this incredibly moist chiffon cake. It's made with 12 eggs. I know... a whole pack of eggs. Please try not to judge and count your cholesterol. Yes, yes. Let's all throw caution to the wind. It's also worthwhile to know that this makes two sheet cakes about 3/4 inch thick. So for a 2 layer 9 inch cake it would probably only take half the recipe. The cake tastes great but it is slightly eggy. It may be wise to tune down the amount of egg yolks. (For both the cake and arteries.) However, it'd be a while before I decide to mess around with this recipe. It's too good to ruin!

Strawberry Layered Cake

400g eggs, at room temperature (about 6)
Pinch of cream of tartar (or use a copper bowl to beat egg whites)
70g  vegetable oil
90g milk
90g cake or all-purpose flour (using cake flour would result in lighter cake)
100g icing sugar
Decorate with stabilized whipped cream (see below) and fresh strawberries

1. Preheat the oven to 300F. Line the bottom of two 9 inch round cake pans with parchment paper.
2. Separate egg whites and egg yolks. Place egg whites in a medium bowl and egg yolks in a large bowl.
3. Add cream of tartar to the egg whites and beat at medium low speed until soft peaks form. Add in the icing sugar and turn up the speed to medium high until stiff peaks form.
4. Mix vegetable oil and milk in to the egg yolks. Sift in flour and mix in slowly.
5. Gently fold 1/3 of the egg whites in the egg yolks mixture. This will help lighten the batter before adding in the rest of the egg whites. It's important to not break the air pockets in the egg whites.
6. Fold in the rest of the egg whites until the mixture looks combined.
7. Pour half of the batter in each cake pan. Place the cake pan in a roasting pan and filled with enough water to reach 1/3 of the height of the cake pan. Bake for 35-40 minutes or until a tooth pick comes out clean.
8. Decorate cake with fresh strawberries and stabilized whipped cream. Always use diced strawberries for the middle layer so a higher straw berries to cream ratio can be achieved. I use about a cup of diced strawberries for each layer and additional strawberries for the side.

Stabilized Whipped Cream
From James Peterson's "Baking"

Makes 2 cups, enough for a 2-layer 9-inch round cake
1 teaspoon powdered unflavoured gelatin
1 tablespoon water
1 cup heavy cream
2 tablespoons sugar or more, to taste
1 tablespoons vanilla extract (optional and could be replace by other liquid flavorings)

1. Put the gelatin and water in a small bowl and let it sit until the gelatin swells, about 10 minutes. Stir with a fork to get rid of any lumps.
2. Add 3 tablespoons of the cream to the gelatin mixture and put the bowl over a saucepan of simmering water. Stir with a rubber spatula until smooth. Heat the mixture enough to melt the gelatin and not more.
3. Combine the remaining cream with sugar and vanilla and beat on medium speed. Turn the mixer to low speed and pour in the gelatin mixture in a slow steady stream. Make sure to avoid the side and the electric mixer.