Chiffon Cake with Strawberries and Cream

I made a quarter sheet cake for company anniversary. Since I do not have a quarter sheet cake pan, I used a 1/2 sheet baking pan, and then cut the cake in half. I ended up using only 3 pieces, otherwise the cake will be too thick.

Ingredients:

【Cake】
Made two 1/2 sheet cake, for each:
Egg - 8 Large
Cake flour - 136g
Oil - 64g
Milk - 64g
Sugar - 96g for egg white
Sugar - 48g for egg yolk
【Berries】

2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for decorating
1/4 cup granulated sugar (can be 1/2 cup if want sweeter)
1 tablespoon fresh lemon juice
Pinch of salt

【Cream】
cold heavy whipping cream - 8 cup
Pure vanilla extract - 4 teaspoon
Sugar - 1/2 - 1 cup or to taste

Steps:

1. Make two 1/2 sheet cake following steps in Chiffon cake. Then cut the 1/2 sheet cake in halves.

2. While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. 

3. Place stainless steel mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients for cream in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate.

4. Put one layer of cake on cake board, spread with half the berries, and drizzle with juices. Spread the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. 

5. Crumb coat the cake with cream, and then refrigerate cake for 1 hour.

6. Frost the cake with another layer of cream, add borders and decoration.