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Line the round cake pan with parchment paper.

Preheat the oven to 170 degrees.

Beat eggs with wire whisk in a bowl.

Then beat the batter on high speed with an electric mixer.

On low speed, beat for about a minute to set the texture.

Sift in flour and cut through the mixture with wire whisk.

And quickly lift up the batter to mix.

Pour the batter into the pan.

Bake at 170 dedrees for 25 minutes.

When it's cool, wrap with plastic wrap and rest the cake.

Mix granulated sugar and hot water until dissolved.

Combine fresh cream, granulated sugar in a bowl.

Slice the sponge cake crosswise into 3 layers.

Gently brush the sponge cake with syrup.

Place one layer of the sponge cake on a plate.

Place cut strawberries over the creamed surface.

Then coat again with the cream.

Place another layer of sponge cake.

Garnish with strawberries.

Rest the cake in the fridge for 2 hours before you serve.

In this way, you can easily cut the cake.