Crack the eggs into a bowl, add the sugar, and whisk together until well combined.
Sift the flour into a separate bowl, then gently fold it into the egg and sugar mixture.
Pour in a warm mixture of milk and melted butter, stirring gently until a smooth batter forms.
Divide the batter evenly between two greased and floured round cake pans. Bake until a toothpick inserted comes out clean, then let the cakes cool completely.
Whip the heavy cream. Spread a thick layer of the whipped cream over one of the cooled cake layers.
Arrange sliced strawberries evenly on top of the cream layer, then spread a little more whipped cream over the fruit to help the top layer stick.
Place the second cake layer on top and spread the remaining whipped cream evenly over the top.
Decorate the top of the cake with whole or halved fresh strawberries and piped whipped cream rosettes before serving.
Cook it hands-free.
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