Preheat oven to 350 degrees Fahrenheit.

Place eggs in an electric mixer fitted with a beater and beat on high speed for a full five minutes. Add sugar and beat three to four minutes longer on high speed. Lower to medium speed and add all remaining ingredients. Mix just until the flour disappears.

Trace the outline of a nine-inch round aluminum baking pan on a piece of parchment paper and cut out a circle. (Don’t use a pan with a non-stick Teflon coating.) Place parchment paper circle in the bottom of the pan and pour batter in.

Bake for 50 minutes or until a cake tester comes out clean. Cool for 15 minutes.

Meanwhile, clean and hull strawberries, cut into thin slices and place in a large bowl. Add sugar and orange juice and mix gently. Let sit 20 to 30 minutes.

Use a sharp knife around the edge of the pan to loosen the sides of the cake. Invert the pan onto a platter and remove the cake from the pan.

Cut the cake in half horizontally, using a long bread knife to help you cut it evenly. Remove the top and place half the strawberries on the bottom half, evenly spaced. (Use a slotted spoon or your fingers to remove berries from bowl. Some juices will still cling to them.) Spread one cup of whipped cream on top of the berries. Place the top of cake on top of the whipped cream, gently pressing it down. Spread remaining whipped cream onto the top center of cake and top with the remaining berries.