Preheat your oven to 175°C (350°F). Grease your cake pan and line it with parchment paper for easy removal.
In a large bowl, beat the softened cream cheese until smooth and slightly fluffy, about 2 minutes. This creates a velvety base for the cake.
In a separate bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened, about 3 minutes. Add vanilla extract for extra flavor.
Gently fold the egg mixture into the cream cheese, mixing softly until well combined. This helps maintain a light, airy batter.
Sift the flour into the bowl and carefully fold it into the batter, just until no streaks remain. Be gentle to keep the cake tender.
Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the edges turn a golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the strawberries by hulking and slicing them. Toss the slices with lemon juice to brighten their flavor.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—about 30 minutes. This prevents crumbling and helps set the texture.
Once cooled, spread a thin layer of whipped cream or simply top directly with sliced strawberries for a fresh, colorful finish. Arrange the strawberries on top, pressing lightly to set them in place.
Refrigerate the cake for at least an hour before serving, allowing the flavors to meld and the texture to firm up. Slice and enjoy this light, fruity dessert!
