Preheat oven to 338℉ or 170℃.

In a mixing bowl, beat over medium high speed the egg white, lemon juice, and half of the sugar. Add the sugar in three batches until hard peak. Set aside.

In another mixing bowl, add egg yolks, and remaining of half of the sugar. Beat over medium high speed with a hand mixer until fluffy and turn yellow pale.

Add ½ of the white meringue to the egg yolk mixture, then gently fold it in until it's mostly combine. Add the rest of the white meringue and fold it in until well combined.

In another bowl, combine milk and oil, and take about 2 tbsp egg mixture and mix until evenly distributed. Transfer the milk mixture into the egg mixture then gently fold it in again. Sift the flour, baking powder, vanilla extract, and salt, and gently fold it in until the batter is well combined.

Pour the batter into a 22 cm x 22 cm rectangular tin. Bake for 15 minutes. After baking, let the cake cool.

Wash the fresh strawberry then cut the stems off and slice in a half. Set aside.

Beat heavy cream and sugar with a hand mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a closed star piping nozzle.

Cut the cake with a 6cm round cake cutter then place the cake in bottom of a dessert glass. Place sliced strawberries on top of the cake circling the glass, add strawberry jam in the middle then filled it with whipped cream. Twice following with the order.

Swirl the whipped cream on top then garnish it with fresh strawberry and powdered sugar.

Refrigerate the cake until ready to serve. Enjoy!