• Preheat oven to 350°F. Grease and line three 9-inch round cake pans with parchment paper.
• Whisk together 2 cups 1:1 Gluten Free All Purpose Flour Blend, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl and set aside.
• Using a hand mixer or stand mixer, in a large bowl, cream together 1/2 cup (one stick) unsalted butter, and 1 3/4 cups granulated sugar on medium speed.
• Add 4 egg whites, and 1 teaspoon pure vanilla extract. Beat for about 30 seconds.
• Reduce speed to low, and add flour mixture, 2/3 cup milk, and 2/3 cup plain Greek yogurt. Beat until combined. Beat on high for an additional 30 seconds.
• Divide the batter evenly between the pans. Bake for 18-22 minutes, or until lightly golden and a toothpick comes out clean.
• Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

• Combine 2 cups sliced fresh strawberries, and2 teaspoons granulated sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

• Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
• Add 1 pint heavy cream, ¼ cup powdered sugar, and 1 teaspoon pure vanilla extract to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

• Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
• Spread about another half cup of whipped cream on top of the strawberries.
• Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
• Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
• Garnish with the whole and/or sliced strawberries, as desired.