Preheat your oven to 350°F (175°C) and grease your cake pan to prevent sticking.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla until the mixture is smooth and slightly frothy, about 2-3 minutes.
Pour in the vegetable oil gradually while whisking to combine fully; the batter will look glossy and smooth.
Sift together the flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop when just combined.
Gently fold in the sliced strawberries, distributing them evenly throughout the batter. The mixture will be thick with pieces of berries visible.
Pour the batter into your prepared cake pan, using a spatula to smooth the top and ensure an even layer.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. The strawberries will have slightly jammed, creating juicy pockets in the cake.
Once cooled, slice the cake to reveal the vibrant, jammy strawberries nestled in the tender crumb.
Serve sliced with your favorite topping or simply enjoy the fresh fruit flavor on its own.
