Preheat the oven to 160°C and line an 18x18 cm square pan with parchment paper. This ensures an even bake and easy release from the pan.

Separate 5 large eggs and add 1 tsp vanilla extract to the yolks. Whisk the egg whites with a pinch of salt until bubbles become smaller, and add 100g sugar in batches, whisking until stiff peaks form.

Gently fold the egg yolk mixture into the egg whites until combined, then sift and fold in 160g cake flour in two batches. Mix 40g oil and 40g milk separately, add to the cake batter, and fold gently to combine.

Pour the batter into the pan, swirl with a skewer to remove bubbles, and tap gently. Bake for 60-70 minutes at 160°C, covering with foil for the first 20 minutes.

Cut strawberries in half (save ⅓ for decoration) and prepare the cream by mixing 550ml heavy cream, 100g mascarpone, and 90g condensed milk. Add 1 tbsp Kirsch (optional) for flavor, then whisk until firm but not too stiff.

Refrigerate the cream mixture to keep it cold while the cake cools down completely.

Cut the cooled cake into 3 slices (1 cm thick) and make a sugar syrup with 20g sugar, 60g hot water, and 1 tbsp Kirsch (optional). Let the syrup cool completely.

Brush the syrup on the first cake layer, spread a thin layer of cream, and arrange strawberries in the corners and center. Add more cream to cover the strawberries and fill the gaps.

Repeat for the second layer: syrup, cream, strawberries, and more cream.

Brush the top layer with syrup, smooth on the cream, and fill in gaps with extra cream. Let the cake set in the fridge for at least 4 hours before trimming the edges and decorating with strawberries.

Decorate with strawberries on top and pipe extra cream around the edges. Slice and enjoy your perfectly fluffy, creamy cake!