Crack eggs in a large mixing bowl. Lightly beat. Slowly add sugar and beat until well combined. While beating, add oil, vanilla, salt, baking soda and powder, and vinegar. Beating until well combined.

Fold in flour until just mixed and all flour is moistened. Let batter sit in the fridge 15 minutes while cutting strawberries.

After 15 minutes, fold in strawberries and white chocolate until just combined.

Turn out into a greased 8x8 baking dish. Bake in a preheated 350 degree f oven. 1 rack above middle for 30 to 35 minutes. Top should be browned and a pick inserted in the middle should come out clean.

While cake is cooling, heat a dry pan on medium low heat. Add pecans to dry pan and toast. When browned and smelling very nutty, remove from heat. When cool enough to handle put in a ziplock bag and crush.

Cut cooled cake into 2 inch squares. Spread 1 tbs jam across the plate. Top with 2 cake squares. Roll 1 tsp frosting with 2 spoons. Top each cake square. Sprinkle with crushed pecans and serve. Enjoy.