✓ Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) round cake pan with butter or non-stick spray and line the bottom with parchment paper.

✓ Separate the eggs into two bowls: place the yolks in one bowl and the whites in another.

✓ Whisk the egg yolks with 75 g of sugar until pale yellow and thickened slightly (about 2 minutes). Add vanilla extract, vegetable oil, milk, cake flour, baking powder, and salt. Mix until just combined to avoid overmixing.

✓ Fold in the whipped egg whites that have been beaten until stiff peaks form with cream of tartar or a pinch of fresh lemon juice (about 1-2 minutes). Carefully fold them into the batter until just incorporated.

✓ Pour the batter evenly into the prepared pan and smooth out the surface. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

✓ Allow the cake to cool completely before proceeding with the whipped cream.

✓ Prepare the heavy cream by beating it with an electric mixer on high speed. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form (about 5-7 minutes). If desired, add cornstarch or a small amount of cream of tartar to stabilize.

✓ Arrange the sliced strawberries on top of the cooled cake in alternating rows for an attractive pattern.

✓ Spread the whipped cream evenly over the strawberries and smooth out any lumps.

✓ Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld together.