Preheat your oven to 350°F (175°C) and line the bottom and sides of an 8-inch round cake pan with parchment paper.

In a heatproof bowl set over a pot of simmering water, whisk the eggs and granulated sugar together until the sugar dissolves and the mixture is warm to the touch.

Remove from heat and beat with an electric mixer on high speed for about 5-7 minutes until the mixture is pale, thick, and has tripled in volume.

Sift the cake flour over the egg mixture in three batches, gently folding with a spatula after each addition to keep the air in the batter.

In a small bowl, mix the melted butter, milk, and vanilla. Stir in a small scoop of the batter to lighten it, then gently fold this liquid mixture back into the main batter.

Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Remove the cake from the pan and let it cool completely on a wire rack.

In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Slice the cooled cake horizontally into two even layers. Spread a generous layer of whipped cream on the bottom half and arrange sliced strawberries on top.

Place the second cake layer on top, frost the entire outside with the remaining whipped cream, and garnish with the reserved whole strawberries. Chill for 30 minutes before slicing.