Bring eggs to room temperature, then separate the yolks and whites. The bowl for the egg whites must be completely clean, dry, and free of any fat.

Wash the strawberries, pat them dry. Dice some for the filling, and keep a few whole for decoration — I used 7 whole ones on top.

Preheat your oven to 150°C (top and bottom heat) for 10 minutes.

In a mixing bowl, combine 45 ml milk and 35 ml corn oil. Whisk until fully emulsified and smooth.

Sift in the cake flour and mix using a Z-shaped motion until no dry flour remains.

Add the 3 egg yolks and mix again in a Z-motion until the batter becomes smooth and cohesive.

Beat the egg whites on medium-high speed until large bubbles form. Add 1/3 of the sugar (≈17g).

Continue beating until bubbles become fine. Add the second 1/3 sugar.

When lines appear in the meringue, add the final 1/3 sugar.

Beat on low to stabilize the meringue until it forms stiff peaks (straight, firm tips).

Add 1/3 of the meringue into the yolk batter and fold gently from bottom to top.

Pour this mixture back into the remaining meringue and fold until fully combined.

Pour the batter into a 6-inch cake pan. Tap the pan 3–5 times to release big air bubbles and pop surface bubbles with a toothpick.

Bake at 180°C for 50 minutes on the middle rack.

Remove from the oven and immediately invert the cake onto a cooling rack. Cool completely (about 30 minutes).

Whip 400 ml heavy cream + 25 g sugar on medium speed until soft peaks with clear lines form. Transfer the whipped cream to a piping bag fitted with a large round or star tip.

Slice the cooled cake horizontally into three 2-cm layers.

Place the first layer on your serving plate. Pipe or spread cream, add diced strawberries, and swirl more cream on top. Add the second cake layer.

Repeat the cream → strawberries → cream pattern.

Place the third cake layer on top. Pipe cream and arrange whole strawberries (I used 7).

Dust with powdered sugar to finish.