Take the eggs out of the refrigerator ahead of time so they reach room temperature. Separate the egg yolks and whites carefully. Make sure the bowl for the egg whites is completely clean, dry, and free of oil or yolk, as this is crucial for proper whipping.

Mix the cake flour and cocoa powder together and sift twice. This helps incorporate air and results in a lighter sponge. Wash the strawberries, remove the stems, and drain well.

Preheat the oven to 150°C (300°F) with top and bottom heat for 10 minutes to stabilize the temperature.

In a large bowl, combine the corn oil and milk. Whisk until fully emulsified — the mixture should look smooth and glossy with no visible oil droplets.

Add the sifted cake flour and cocoa powder mixture. Stir gently in a “Z” motion until no dry flour remains. Avoid circular stirring to prevent gluten development.

Add the egg yolks and continue mixing in a “Z” motion until the batter becomes smooth, thick, and silky.

In a separate bowl, whip the egg whites with an electric mixer on medium-high speed until foamy. Add one-third of the sugar and continue whipping. Once the bubbles become finer, add the second portion of sugar and switch to medium speed. When visible lines appear, add the remaining sugar and reduce to low speed, whipping until soft peaks form with a small hook at the tip.

Fold one-third of the meringue into the yolk batter using a silicone spatula, folding gently from bottom to top.

Pour the mixture back into the remaining meringue and continue folding until fully combined with no white streaks.

Transfer the batter into a piping bag. Pipe circles about 5 cm in diameter onto a parchment-lined baking tray, leaving space between each one.

Bake on the middle rack at 150°C for 30 minutes, until the surface is lightly golden and springs back when pressed. Remove from the oven and cool completely on a rack.

Place the strawberries into a saucepan with the sugar and lemon juice. Mash them.

Cook over low heat while stirring constantly. Skim off any foam that forms on the surface. Continue simmering for about 2 minutes until the sauce thickens, then remove from heat.

Transfer the sauce to a bowl and let it cool to room temperature. Cover and refrigerate for 10 minutes to further thicken and create a better molten center.

Pour the heavy cream into a clean, dry bowl. Whip on medium speed until lightly whipped, with faint lines and a flowing texture.

Add the cooled strawberry sauce and continue whipping on medium speed until the cream reaches a firm, stable texture with clear lines and peaks. Transfer to a piping bag.

Place one cooled cocoa sponge on a flat surface. Pipe a ring of strawberry cream around the edge, leaving the center hollow.

Fill the center with strawberry sauce.

Pipe another layer of strawberry cream over the sauce, then top with a second sponge and gently press to secure.

Use a spatula to spread a thin, even layer of strawberry cream over the top and sides.

Finish by sprinkling strawberry powder on top and decorating with halved or whole strawberries.