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In a large bowl, whisk the eggs vigorously until foamy. Then add the granulated sugar, whisk for 1 - 2 minutes more.
Then add the vegetable oil, vanilla, and yogurt. Mix until well combined.
In a separate bowl, mix together the dry ingredients: flour, baking powder, and salt.
Alternate adding the dry ingredients and the milk to the egg-sugar mixture, beginning and ending with the flour. Making sure everything is incorporated before adding the next one. (Flour, Milk, Flour, Milk, Flour)
Pour the batter to 2 pcs 6inch cake pans greased and lined with parchment or baking paper. Bake at 350F (180C) for 28-35 mins or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes then transfer to a wite rack to cool completely.
Once the cake has cooled completely, slice each layer in half horizontally to create four layers. This step is optional—feel free to keep it as a two-layer cake if you prefer.
Spread whipped cream over each cake layer, followed by a generous layer of strawberries. Repeat the process until all layers are stacked. Finish with more fresh strawberries on top, if you’d like.
Serve and enjoy