• Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper. I used two 6-inch cake pans.

Make the Cake

• Whip the eggs: Using a stand mixer or hand mixer with a whisk attachment, beat the eggs, sugar, salt, water, honey, and vanilla together on high speed until soft, fluffy, and pale yellow, about 8 to 10 minutes. The volume should have tripled. Lift the whisk and check for ribbons that flow down and keep their shape for 3 to 4 seconds.
  ⅞ cup white sugar, ¼ teaspoon salt, 6 eggs, 2 tablespoons water, 2 teaspoons honey, ½ teaspoon vanilla extract
  
• Add dry ingredients and oil: Sift the cake flour and baking powder into the egg mixture in three parts, gently folding each time. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding it in.
  1 cup cake flour, ½ teaspoon baking powder, ⅓ cup vegetable oil
  
• Bake: Line two 6-inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
  
• Cool: Remove all the parchment paper and allow the cakes to cool completely on a cooling rack.
  

Whipped Cream

• Add the cold heavy whipping cream and powdered sugar into a large bowl. Beat on medium-high speed until soft and fluffy. Avoid over mixing as it can lead to graininess.
  2 ½ cups heavy whipping cream, ½ to ⅔ cup powdered sugar

Prep the strawberries

• Wash and dry the strawberries very well. Slice the strawberries into ⅓-inch to ½-inch slices while leaving some whole or halved for topping the cake.
  3 cups strawberries
  

Assemble

• Cake syrup: Dissolve the sugar in hot water. Set aside.
  5 tablespoons sugar, ½ cup hot water
• Slice the cake: Slice even layers using a cake leveler. I cut each 6-inch cake into three layers to make two 3-layer cakes.
  
• Assemble: Working with the bottom cake layer, brush on the cake syrup (if using), add a layer of whipped cream, and top with strawberry slices. Repeat the same for the remaining cake layers. I recommend using no more than 3 layers per cake. Top the cake with whole or halved strawberries. Serve and enjoy!