Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper. This will help the cake come out easily once it's baked.

In a large bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy. This should take about 3-5 minutes. Sift the flour, baking powder, and salt into another bowl, then gradually fold it into the egg mixture. Add the finely chopped walnuts and fold them in gently. Be careful not to deflate the batter.

Pour the batter into the prepared cake pan and smooth the surface. Bake for 25-30 minutes or until the cake is golden and springs back when gently pressed. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, whip the heavy cream until stiff peaks form. In a separate bowl, roughly chop the strawberries. Keep a few whole strawberries aside for decoration.

Once the cake has completely cooled, slice it in half horizontally. Spread a generous layer of whipped cream on the bottom half, then layer the chopped strawberries on top of the cream. Place the top half of the cake back on and spread the remaining whipped cream over the top.

Arrange the whole strawberries on top of the cake for decoration. If you like, you can add extra chopped walnuts for a bit more crunch.