Make sure your eggs and butter are at room temperature before you get started and preheat your oven to 325 degrees F.

Prepare your pan. Butter a standard spring form pan and then shake flour inside to coat.

In a large bowl, beat the eggs, sugar and vanilla until fluffy. You are looking for a very fluffy, pale yellow color. This took me about 15 minutes on medium/high speed. You can wrap the base of your mixer (if you're using a stand mixer) with ice packs and a towel to tie it together so the motor stays cool for that long. I do that anytime I make meringue or this cake or any other reason I need to have the mixer on that long.

To test if your mixture is ready, take a spoonful and plop it on top. If it sinks right in, it needs more beating. If it sits there and lasts for 30 seconds to a minute - you've got the right texture.

Sift your flour and baking soda on the top, folding it in gently with a spatula.

Pour the batter into the prepared spring form pan and leave it exactly as it is.

Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Turn off the oven, open the oven door but do not remove the cake. Leave it to cool for 10 minutes this way.

Remove from oven and allow it to cool an additional 10 minutes. Pop the lock on the spring form pan and turn the cake out onto a wire rack to cool.

When the cake is completely cool, take a long serrated knife and cut the cake into two halves to create a top layer and a bottom layer.

In a saucepan, heat 3/4 cup of heavy whipping cream over medium heat. Remove the pan just as the cream begins to bubble but before its a full on boil.

In a small bowl, beat the sugar, egg and flour until frothy.

Once mixture is frothy, stir in the warm cream a very small amount at a time, whisking constantly.

Pour everything back into the warm saucepan and warm again over medium-high heat. Whisk often until the cream reaches a simmer. Once it's simmering, whisk constantly until the pastry cream has thickened - less than 5 minutes or so.

Remove from heat, and pour into a small bowl. Whisk in the vanilla and strawberry extract.

Take two tablespoons of strawberry pie filling including a few strawberries. Cut the strawberries included into much smaller pieces and whisk into the cream mixture.

Allow the entire mixture to cool for about 15 minutes. Cover the bowl with plastic wrap and refrigerate for 3-4 hours.

Once cold and solid, separate your two cake halves and fill the middle layer with all of the cream and strawberry mixture. Gently spread 1/4 cup of strawberry pie filling across the top of the cream layer. Gently place the other cake half on top trying not to push down too much and scrape off any access around the edges.

Put the cake in the refrigerator for about 1 hour for it to firm up a little more. Do not allow cake to remain in the refrigerator for too long.

When ready to serve, cover the cake in whipped cream topping. Top the cake with the remaining strawberry pie filling. You can spread it around the entire top of the cake or just leave in the center like we did.

Add strawberries and whipped cream garnish.

Cake can be refrigerated until serving. Lasts in refrigerator in air tight container for 2-3 days. Allow to sit on counter for 20 minutes or so before serving to soften up. Great chilled or room temperature.