Prep: Preheat your oven to 150°C (300°F). Have a 6-inch chiffon cake pan ready (do NOT grease it).

Make the Yolk Batter: In a medium bowl, whisk together the corn oil and cocoa powder until smooth. Pour in the hot water and whisk vigorously until you have a smooth, liquid chocolate mixture.

Sift the low-gluten flour directly into the chocolate mixture. Whisk until just combined and no dry flour remains.

Add the 3 egg yolks to the bowl. Whisk until you have a smooth, shiny, and homogenous chocolate batter. Set aside.

Whip the Meringue: In a separate, clean, and dry bowl, add the egg whites, sugar, and a little lemon juice. Whip until you achieve stiff peaks—when you lift the whisk, the meringue should stand straight up with a sharp tip.

Fold: Add about one-third of the meringue to the chocolate yolk batter. Gently fold with a spatula until mostly combined. Pour this mixture back into the bowl with the remaining meringue. Gently and quickly fold until no white streaks remain, being careful not to deflate the air.

Bake: Pour the batter into the pan. Gently tap the pan on the counter to release large bubbles. Bake on the middle rack for 45 minutes, or until the top springs back when lightly touched and a skewer inserted comes out clean.

Cool: Immediately upon removing from the oven, drop the pan from a short height onto the counter a few times. Invert the pan onto a wire rack or over the neck of a bottle. Let it cool completely upside down (this is crucial to prevent collapse). Once cool, run a thin knife around the edges and center tube to release the cake.

Prep Fillings: Once the cake is completely cool, use a serrated knife or cake leveler to slice it horizontally into 3 even layers. Dice your fresh strawberries. Set aside.

Make Strawberry Oreo Cream: Pour the cream and 20g of sugar into a bowl. Whip on medium speed until the cream thickens to a "yogurt" or soft-peak consistency.

Add the 60g of strawberry jam and a drop of pink food coloring (if using). Continue whipping until the cream is thick and holds medium peaks—it should be quite thick but still slightly flowable.

Add the Oreo cookie crumbs. Switch to low speed and whip for just 10-15 seconds, or until the cream reaches a firm, spreadable consistency. Be careful not to over-whip now that the crumbs are added. Refrigerate until ready to use.

First Layer: Place the bottom cake layer on your serving plate or cake board. Spread a thin layer of the strawberry Oreo cream on top. Pipe a "dam" of cream around the very edge to hold in the fillings.

Inside the dam, scatter a generous amount of diced strawberries, then spread a layer of extra strawberry jam.

Add another layer of cream on top of the strawberries, spreading it evenly to seal them in.

Second Layer: Gently place the middle cake layer on top. Repeat the process: spread cream, add your chosen fillings (this is your customizable layer—use more strawberries and jam, or add extra Oreo crumbs, chocolate chips, etc.), and top with more cream.

Final Layer & Frosting: Place the final cake layer on top. Use the remaining cream to frost the top and sides of the cake. Simply spread the cream evenly without worrying about perfect smoothness.

Decorate: You can pipe any leftover cream on top, decorate with whole strawberries. For a special touch (like for my daughter), add a small toy figurine and a colorful ribbon. Sprinkle with powdered sugar.