Place the fresh strawberries in a milk pot.

Cook over a medium low heat until the strawberries are softened. Mash the strawberries. Cook for another 1 minutes or until the sauce is thickened. Remove the pot from the heat.

Strain the sauce. Set it aside and use only when it is completely cooled.

Preheat oven 180°C/355°F.

In a glass, add milk and vinegar. Stir well and let it rest for 5 minutes.

Sift the flour and baking powder. Set aside.

In a large mixing bowl, add sugar and oil. Mix to well combine.

Add in the strawberry puree. Mix vigorously until well combined. Mix until you no longer see the oil.

Add in the milk mixture in 3 batches, alternate with the dry ingredients. Mix until combined.

Add in the dry ingredients in 3 batches, alternate with the milk mixture. Mix just until combined, do not over mix.

Transfer batter into 6x6x3 inch pan. Drop the pan few times on the table to release air bubbles.

Bake in preheated oven at 180°C/355°F for 35 minutes or until an inserted skewer comes out clean.

Let it cake cool completely.

Once the cake is cooled, trim the cake top to get an even surface. This is optional if you like the crispy top.

Transfer the cake onto a non-stick parchment paper. Place the cake onto a larger pan, aluminium and any glassware is fine, as long as you can fit the cake in it.

Prick some holes in the cake. Set aside.

In a glass, add condensed milk and strawberry puree. Mix until well combined.

Gradually add in the evaporated and whole milk. Mix until well combined.

Pour the milks over the cake slowly, as the liquid may takes a few seconds to sip in.

Cover the cake with cling film, and refrigerate it at least 1 hour or overnight.

In a large chilled bowl, add the whipping cream. Place it over a bowl of ice.* Mix on low speed until slightly thickened or almost soft peak.

*for many of you had asked me how to make the cream stable. Placing the bowl of whipped cream is one way to do that because the cream can get stiff faster and stable.

Transfer half the cream into another bowl. Refrigerate while working on the next step.

For the remaining half, place it back into the bowl of ice. Add the strawberry puree. Mix until well combined and the cream is stiff.

Spread the strawberry cream on top of the chilled cake. Refrigerate for 1 hour.

For the other half of chilled cream, whisk it until it becomes soft and smooth, and the whisk able to hold it in a lump. This is for the piping the deco (as shown in video)