• Preheat the oven to 350F/180C. Butter and line an 8 inch cake pan with parchment paper.
• In a small bowl sift together the cake flour and baking powder.
• In the bowl of a stand mixer or in a bowl using a hand mixer beat the eggs until tripled in volume. Slowly add white sugar while beating continuously.
• Beat in the oil and vanilla until mixed well.
• Fold in the dry ingredients using a spatula making sure not to overmix. Pour the batter into the prepared pan.
• Bake the cake for 40-42 mins until a toothpick inserted in the center comes clean. Let the cake cool completely before unmolding.
• Once the cake is cooled cut into 3 equal slices using a serrated knife.
• Beat the heavy cream and confectioner’s sugar to stiff peaks using a mixer about 5-6 mins.

Assembly:

• 1 Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with the whipped cream and chopped strawberries. Repeat with the second layer of cake.
• 2 Top with the third cake layer. Frost the top and sides of the cake with the whipped cream using an offset spatula. Top with fresh strawberries