Preheat oven to 180C (Gas Mark 4). Line a 16cm loose-bottomed cake tin with baking paper.

Whisk eggs with an electric whisk until light and creamy.

Gradually add sugar while continuing to whisk.

Sift flour and gently fold into the egg mixture.

Pour batter into the prepared cake tin.

Bake for 35 minutes, or until firm to the touch.

Let the cake cool in the tin for 5 minutes.

Remove cake from tin and peel off baking paper.

Place on a wire rack to cool completely.

Carefully slice the cooled cake into 3 equal-sized layers.

Place the bottom layer on a serving plate and spread with one-third of the fromage frais.

Top with sliced strawberries, then add a little more fromage frais.

Place the second cake layer on top.

Repeat layering with the remaining cake, fromage frais, and strawberries.

Finish with a decorative layer of strawberries.

Serve and enjoy!