Preheat oven to 350°F (175°C). Beat eggs and sugar over simmering water until warm and sugar dissolves, then whip on high speed for 5 to 7 minutes until thick and ribbon stage. Fold in sifted flour in three additions, then fold in melted butter and 1 teaspoon vanilla. Pour batter into a greased, parchment-lined 8-inch round pan and tap to release air bubbles.

Bake for 25 to 30 minutes until golden and springy. Cool in pan 10 minutes, then invert onto a rack to cool completely.

Split the cooled cake horizontally into two even layers with a serrated knife.

Boil water and 1/4 cup sugar until dissolved to make simple syrup; cool. Whip heavy cream with powdered sugar and remaining 1 teaspoon vanilla until soft peaks form.

Brush the bottom layer with half the syrup, spread with one third of the cream, and top with sliced strawberries. Place the second layer on top, brush with remaining syrup, and spread another third of the cream over the top.

Frost the sides with remaining cream, swirl the top, and decorate with whole strawberries. Chill for 30 minutes before serving.