Cake preparation: beat the eggs and sugar till light and fluffy.
Add vanilla extract and oil.
Add the sieved flour with baking powder alternating with milk and fold it well.
Bake in a preheated oven at 180 degrees for 40 minutes.
Strawberry compote preparation: take cut strawberry with sugar and lemon juice.
Heat it till sugar dissolves then simmer for 5 minutes till it appears dark red and thick.
Turn off the flame and keep aside for cooling. This can be stored for about 2 weeks in fridge.
Assembling: cut the cake with a serrated knife, making two layers.
Sprinkle sugar water to it, spread strawberry compote and spread whipped cream, places fresh cut strawberry pieces, place the other layer on the top of this and do the same.
Cover the cake with whipped cream. Pour some strawberry crush in the center and decorate with silver sprinkles.
Decorate with strawberry wafer sticks on the sides and tie a red ribbon
