Mini Strawberry Cream Cake

Prep: Preheat oven to 350°F. Line a 6" round cake pan with a round of parchment paper on the bottom and set aside.
Flour mixture: In a small bowl, stir together flour, baking powder, and salt. Set aside.
Whip eggs: In a medium mixing bowl, add the egg and sugar. Use an electric hand mixer to beat the egg on low speed, working your way up to medium speed, for 5-7 minutes until the mixture doubles in volume and becomes very pale in colour.
Combine flour and egg mixtures: Add the flour mixture and mix on low speed just until the flour disappears. Don't overmix.
Hot milk mixture: In a small microwave-safe bowl, add the milk, oil, and vanilla extract. Microwave mixture for about 15 seconds until hot but not boiling. Slowly stream the hot milk mixture into the egg mixture with the mixer running on low speed until combined. The batter should be slightly thick but very fluid.
Bake: Pour the cake batter into your lined cake pan. Bake for about 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Cool: Let the cake cool in the pan for at least 10-15 minutes before running an offset spatula around the edges of the pan. Release the cake onto a wire rack and let it cool completely before frosting.

Whip cream: In a medium mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer to beat the mixture until it becomes stiff peaks.
Decorate: Pile all of the whipped cream on top of the cooled cake and spread it around with a spatula. Top with fresh strawberries.