Make the Cake:

1. Preheat the oven to 350°F (180°C). Grease and line a 20-cm (8-inch) springform pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add ½ cup of sugar, beating until firm peaks form. Set aside.
4. In a separate bowl, beat butter, egg yolks, vanilla, and remaining sugar until fluffy. Alternately add the dry ingredients and milk, mixing well.
5. Fold in ¼ of the meringue to lighten the batter, then gently fold in the rest.
6. Pour batter into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for a few minutes, then remove from the pan and cool completely on a wire rack.

Prepare the Strawberry Filling:

1. Slice the vanilla bean lengthwise and scrape out the seeds.
2. In a bowl, mix strawberries, sugar, and vanilla seeds (or extract). Let sit for 15 minutes.

Make the Whipped Cream:

1. In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.

Assemble the Shortcake:

1. Slice the cooled cake in half horizontally.

2. Spread 1 cup of whipped cream on the cut side of the bottom layer.

3. Spoon macerated strawberries over the whipped cream.

4. Place the second cake layer on top, cut side down.

5. Spread remaining whipped cream over the top and garnish with fresh strawberries.

6. Slice and enjoy!