Mix the eggs with sugar and place in a water bath, whisking until the mixture reaches 40 ° C.
Then continue whisking with a mixer until light airy consistency. Then introduce the sifted flour. Pour the mixed dough into a 22 cm mold and place in the oven, heated to 180 ° C for 30-35 minutes. Cool. Cut the pod lengthwise and place all the seeds in a pot with the pod. Pour milk there too. Bring the mixture to a boil and then let it brew for about an hour.
Strain the milk from the vanilla and bring to a boil again.
Whisk the yolks with sugar and starch. Pour the hot milk into the whipped yolks, stirring constantly so that the yolks do not curl. Return this mixture to the saucepan and, bringing to a boil, hold for a minute, stirring occasionally.
Remove from heat, add oil and mix until smooth. Cool the cream completely. Beat the cream before use to make it light and airy.
Cut the cake in half. Smear now already 2 obtained cakes with each other with cream, put half of the strawberries on top. With the rest of the cream, decorate the second cake on top and the rest of the strawberries.
Chill the cake before serving. Garnish with strawberries.