Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened, about 3-5 minutes.
Gently fold in the melted butter and vanilla extract, combining until smooth.
Sift the flour into the wet mixture and carefully fold it in, avoiding overmixing to keep the cake light and airy.
Pour the batter into your prepared baking dish and spread evenly with a spatula. Bake for about 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
While the cake cools slightly, whip the chilled heavy cream with powdered sugar until soft peaks form, creating a fluffy topping.
Slice the cooled cake into serving portions and layer each with fresh strawberries and a generous dollop of whipped cream.
Using a spoon, generously scoop strawberries and whipped cream over the cake, creating a rustic, inviting presentation.
Serve immediately and enjoy the soft cake, juicy berries, and creamy topping with fingers or spoon, relishing the casual, joyful eating experience.
