1. Prepare the sponge cake base:
Preheat the oven to 180°C and grease a round baking pan.
Place the eggs and sugar in a large bowl and beat with a hand mixer or stand mixer until the mixture is light yellow and fluffy.
Sift the flour and baking powder and carefully fold into the egg mixture until a smooth dough forms.
Pour the dough into the prepared baking pan and spread it evenly.
Bake the sponge cake in the preheated oven for about 25-30 minutes until golden brown and baked through. Then take it out of the oven and let it cool down.
2. Prepare vanilla cream:
Cut the vanilla pod lengthwise and scrape out the pulp.
Heat the milk with the vanilla pod and vanilla pulp in a saucepan until it almost comes to the boil.
In a separate bowl, mix the egg yolks with the sugar and cornstarch until smooth.
Slowly pour the hot milk into the egg yolk mixture, stirring constantly to avoid lumps forming.
Return the mixture to the pot and simmer over medium heat, stirring constantly, until it thickens and has a creamy consistency.
Remove the vanilla cream from the heat and let it cool.
3. Prepare strawberries:
Wash and dry the strawberries and remove the stems.
Cut the strawberries into thin slices and set aside.
4. Assembling the Cake:
