Prepare the dough.
Preheat the oven to 170°C (top/bottom heat). Grease a springform pan or round baking pan (26 cm diameter) thoroughly with butter.
Crack the eggs into a large bowl and add the sugar, salt, and vanilla sugar. Beat vigorously with a hand mixer or whisk for 3–4 minutes until the mixture is light and fluffy.
Slowly add milk and oil and continue stirring until the dough is smooth and homogeneous.
Incorporate dry ingredients.
Combine the flour and baking powder in a separate bowl and sift through. Gently stir half of the flour into the egg and sugar mixture until just combined. Then gently fold in the rest – do not overmix to keep the batter light and airy.
Incorporate the strawberries.
Wash and stem the strawberries, and halve or quarter them depending on their size. Carefully fold half of the strawberries into the batter. Set the remaining strawberries aside.
Prepare the cream topping:
In a medium bowl, beat the egg with yogurt or sour cream, powdered sugar, vanilla, and cornstarch until smooth.
Assemble and bake:
Pour the batter into the prepared pan and spread evenly. Arrange the remaining strawberry slices decoratively on top. Carefully pour the cream over the top—it will spread evenly during baking.
Bake in the preheated oven for about 40-50 minutes, until the surface is golden brown and a wooden skewer inserted comes out only slightly moist.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack. Dust with powdered sugar, if desired, and serve.
Bon appetit!🍓🇮🇹
