Preheat the oven to 175°C. Form 20 x 12 x 5 cm, Beat with a mixer at low speed glucose, eggs and sugar, gradually increasing the speed of the mixer, the mass must be increased two times.

Sift the flour and add to egg mixture in three stages, then add salt. Gently mix with a whisk after each addition of flour. On top of the dough pour in the vanilla extract and oil. With a spatula mix gently. Tap the bowl on the table to release bubbles.

The bottom of the form cover with parchment paper. Pour the batter in a rectangular shape. Place the baking sheet with the dough in the bottom of the oven. Place empty baking sheet in the upper part of the oven. This is to ensure that the cake was perfectly smooth. Bake for 15-20 minutes. Remove the top baking sheet. Continue to bake for another 10-15 minutes. Pull the cake from the oven and allow to cool for about 10 minutes.

Remove the cake and place on a wire rack to cool completely. If desired, the sponge can be impregnated with syrup. Whip the cream with the sugar, add the vanilla extract. Mix thoroughly. Cut the sponge cake horizontally into 2 equal halves. Spread 1/3 part of the cream.

Strawberries cut into, as in the photo. And place in square formation as in the picture. From top to grease cream. Put the second cake and apply the remaining cream.

Place the cake in the fridge for 10-15 minutes. Cooking with a spatula or knife with a long blade align the top layer of cream until smooth cream.

With a serrated knife, trim the edges of the cake, wiping the knife after each slice. Then put the strawberries, cut in half.