Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract.
In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute.
Beat in the egg white mixture in 3 batches.
In another bowl, using an electric mixer, beat the cream until soft peaks form.
Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops.
Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
Whip vanilla, sugar, and cream to soft peaks.
Spread some frosting on first layer of cake and place some fresh sliced strawberries. Place a layer of cake on top and spread more frosting and place more fresh strawberries. Place last layer of cake on top and spread last of frosting on top. Garnish with more fresh strawberries and chopped pistachio's. Serve.