Separate the egg yolks from the whites. Beat the egg whites into stiff peaks to obtain a consistent meringue. When they start to increase in volume, add the cream of tartar, which will give the meringue better stability, followed by the sugar. Continue beating until obtaining a dense meringue. Set aside.
Preheat the oven to 347ºF.
In another bowl, beat the egg yolks and add the vanilla, milk and oil little by little until obtaining a whitish mixture. Combine the meringue with the egg yolk mixture in folding movements.
Sieve the flour and yeast and incorporate it into the cake mixture little by little to prevent the mixture from falling.
Grease a cake tin and bake for 60 minutes at 347C. After this time, open the oven and prick with a cake tester to see whether it is done. If it needs longer, add ten minutes and prick again.
Once done, leave to rest in the oven with the door open, remove from the cake tin and leave to cool fully.
Prepare the cream for the filling and frosting. To do so, heat the milk with the flour in a saucepan. Once dissolved and free of lumps, remove it from the heat and leave to rest for 20 minutes. In a bowl, beat the butter, gradually adding the granulated sugar and vanilla, and beat well.
Add the flour with the milk, and continue beating at a medium-high speed for 5 minutes more until the granulated sugar is not notable when tasting. After refrigerating for 15 minutes, cut the cake in half and fill and cover it, decorating it with pieces of strawberry.