Preheat the oven and grease your cake pans well. In the bowl of a KitchenAid mixer, beat the eggs and sugar together until pale, thick, and fluffy. This step is important because the whipped eggs create the airy sponge cake texture.

Gently fold in the flour and baking powder, being careful not to deflate the batter. Stir in the vanilla extract and pour the batter into the prepared pans.

Bake until the cake is golden and springs back lightly when touched. Let the cake cool completely before removing it from the pan. About 25 minutes for the 8-inch cake and about 15 minutes for the 5-inch cake pan

While the cake cools, make the homemade whipped cream using an egg beater or hand mixer. Beat the heavy cream with powdered sugar until soft peaks form.

Slice the cake into layers and spread whipped cream and fresh strawberries between each layer. Add more whipped cream and strawberries on top for a rustic Swedish-inspired look. Garnish with small Swedish flags, a cake banner, or edible flowers if desired.