Preheat the oven to 175°C (350°F). Grease and flour a small 6-inch round cake pan or line it with parchment paper.

In a bowl, sift together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the vanilla cream, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Slice the cooled cake into two layers. Spread half of the vanilla cream on the bottom layer and arrange sliced strawberries on top. Place the second layer over it and spread the remaining cream on top. Decorate with more sliced strawberries.

Chill for at least 1 hour before serving.