Strawberries and Cream Cake

We used 6 (8-inch) disposable aluminum foil cake molds so that we could fill all the molds at once. Thus, if you bake cakes in batches, the second batch will be ready to be sent to the oven as soon as the first one is ready.
Preheat the oven to 350 degrees. Combine the first 3 ingredients and 1 cup sugar in a large bowl. Make a well in the center of the mixture; add the butter, the next 2 ingredients, and 1/4 cup water. Beat on medium-high speed with an electric mixer for 3-4 minutes or until smooth.Whisk the egg whites and tartar together on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, 1 tbsp.l. Beat one at a time until stiff peaks form. Carefully mix one-fourth of the egg white mixture with the flour mixture; gently add the remaining egg white mixture. Spoon the batter into 6 greased and floured round 8-inch cake pans.Bake at 350 ° C for 12-15 minutes or until a wooden stick inserted in the middle comes out clean. Cool in the pans on a wire rack for 10 minutes; transfer from the pans to the wire rack and let cool completely (about 1 hour).Spread the filling between the cake layers, leaving a 1/4-inch thick rim around the edges (about 2/3 cup between each layer). Cover the cake with plastic wrap and refrigerate for 8 to 24 hours. Spread the strawberry frosting on top and sides of the cake. Refrigerate 2 hours before serving.