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

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. Whisk the Eggs: In another bowl, whisk the eggs and sugar until pale and fluffy, about 5 minutes.
4. Combine Wet Ingredients: Add the vanilla extract, vegetable oil, and milk to the egg mixture. Mix until smooth.
5. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Divide and Pour Batter: Pour the batter evenly into the prepared cake pans.
7. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
9. Prepare the Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
10. Assemble the Cake: Once the cakes are completely cool, slice each horizontally into two layers. Place one layer on a serving platter, spread a layer of whipped cream on top, and add a generous amount of sliced strawberries. Place the second layer on top and repeat with whipped cream and strawberries.
11. Finish the Cake: Place the final layer on top and cover the entire cake with the remaining whipped cream. Decorate with additional strawberries on top.