Separate 6 large eggs into two bowls—one for yolks, one for whites.

Whisk yolks, then mix in 90g vegetable oil, 110g milk, and 2 tsp vanilla extract until smooth.

Sift 165g cake flour and 1 tsp baking powder into the yolk mixture and mix until smooth.

Beat egg whites using an electric mixer with a whisk attachment until foamy, then slowly add 140g granulated sugar and continue until stiff peaks form.

Fold ⅓ of the whipped egg whites into the egg yolk mixture to loosen it, and then gently mix in the rest until just combined.

Line a 40 x 25 x 5.5 cm baking pan with parchment, pour in the batter, smooth the surface, and bake at 170°C for 25 minutes.

Let the cake rest in the pan for a few minutes, then remove and cool completely on a wire rack.

Whip 400ml cold heavy cream, 40g sugar, and 1 tsp vanilla extract until medium peaks form, then transfer to a piping bag.

Cut the cake into two layers, pipe frosting onto the first layer, smooth it, then add the second layer and frost the top.

Chill the cake overnight, trim the edges, slice it into 6 pieces, and pipe frosting on each slice with fresh strawberries.

Serve chilled for a light, fluffy treat with fresh, sweet frosting and strawberries!