Creating this incredible Japanese Strawberry Shortcake is easy if you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt.

3. Mix the Wet Ingredients: In another bowl, whisk together the eggs, granulated sugar, milk, vegetable oil, and vanilla extract until smooth.

4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined and no lumps remain.

5. Bake the Layers: Pour equal portions of the batter into the prepared cake pans and bake in the preheated oven for 25-30 minutes. The cakes should spring back when lightly pressed.

6. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

7. Prepare the Whipped Cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form.

8. Layer the Cake: Once the cakes are completely cooled, slice each cake horizontally to create two layers for a total of four layers.

9. Assemble: Place one layer on a serving platter. Spread a layer of whipped cream over the cake and top with sliced strawberries. Repeat the process, adding the second and third layers.

10. Finish with the Top Layer: Place the final cake layer on top. Frost the top and sides with the remaining whipped cream. Garnish with additional strawberries.

11. Chill and Serve: Refrigerate for about 30 minutes before slicing. Serve chilled for the best experience.