Separate six large eggs, placing the yolks and whites into two individual bowls.
Whisk the yolks, then incorporate 90g of vegetable oil, 110g of milk, and 2 teaspoons of vanilla extract until the mixture is smooth.
Sift 165g of cake flour and 1 teaspoon of baking powder into the yolk base and stir until well combined.
Beat the egg whites with an electric mixer until foamy, then gradually add 140g of granulated sugar and whip until stiff peaks form.
Fold one-third of the whipped egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites until just incorporated.
Line a 40 x 25 x 5.5 cm baking pan with parchment paper, pour in the batter, level the top, and bake at 170°C for 25 minutes.
Allow the cake to rest in the pan for several minutes before transferring it to a wire rack to cool completely.
Whip 400ml of cold heavy cream with 40g of sugar and 1 teaspoon of vanilla extract until medium peaks form, then fill a piping bag with the mixture.
Slice the cake into two even layers, pipe frosting onto the bottom layer, smooth it out, place the second layer on top, and frost the surface.
Refrigerate the cake overnight, trim the edges, cut it into six portions, and garnish each slice with piped frosting and fresh strawberries.
Serve the cake chilled to enjoy its light texture and fresh strawberry topping.
