Preheat oven to 350F. Grease two 8-inch (I used 9-inch) round pans lined with parchment paper.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, add the coconut oil and butter together.If your coconut oil is melted, refrigerate just until slightly solid. You want it soft enough to beat it.
Add the sugar. I use Organic sugar which is free from chemical (and animal) additives and is GMO free. Sugar by default in the US is made from Beets sugar which is GMO.
Beat for 2-3 minutes until light and fluffy.
Add the egg whites and egg one at a time abd beat until combined.
Alternating between the flour mixture
and milk (I use Raw milk),
gradually add the flour in three parts and the milk in two parts,
starting and ending with the flour.
then bake 20 minutes or until a toothpick comes out clean.
Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.
For the whipped cream: In a large mixing bowl, beat the cream ( I use Raw Milk cream) on high speed until thickened
and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over).
Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.
Tip:I use Organic Powdered Sugar since regular ones use cornstarch which is GMO. If Organic is not available, use Organic sugar and powder it yourself in your blender.
To assemble: For the filling, mix together 1 cup sliced strawberries, sugar, and lemon juice.
P.S: Oh well that's my little dude in his customary sitting place over the counter. He is also the reason why some of my strawberries kept missing!
Fold them into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.
Place one cake layer onto a plate or cake stand. Peel the parchment paper off the cake.
Top with the strawberry whipped cream filling.
Place the other cake on top and gently push down.