Prepare the strawberries: Hull and chop about 1 cup of strawberries. Place them in a bowl and add the 3/4 cup of vegetable oil.

Add cream and eggs: Measure the 2/3 cup of heavy cream, add to the bowl. Crack in the 3 eggs.

Blend: Use an immersion blender or regular blender to blend everything together until smooth.

Add sugar: Measure 1 cup of sugar and mix it in using a whisk or fork.

Mix flour: Measure 2 cups of all-purpose flour, add 1 teaspoon of baking powder and a pinch of salt. This enhances the flavor of the cake.

Sift and combine: Use a strainer to sift the flour mixture into the wet mix gradually, stirring as you go.

Add zest and more strawberries: Zest 1 lemon into the mix. Also, chop 2–3 strawberries and stir them in.

Mix gently: Use a spatula to gently fold in the chopped strawberries, so they don’t break apart. Prepare your baking pan by lining it with parchment paper. Preheat your oven.

Bake: To check doneness, pierce the center with a toothpick when it looks ready. Don’t open the oven too early or it might deflate. Once it looks golden and has risen, you can check it!

Slice and enjoy! Here’s a photo of the sliced cake for inspiration.