Strawberry and cream bundt cake: super soft and very tasty!

INGREDIENTS
4 eggs
160g (3/4 cup) of sugar
50ml (1/4 cup) of vegetable oil
110ml (1/2 cup) of fresh cream
310g (2 1/2 cups) of all-purpose flour
16g (1 tbsp) of baking powder
130g + 130g of strawberries
Powdered sugar

METHOD
1. In a bowl add the eggs and sugar and mix with the electric mixer until the sugar dissolves. Add seed oil, and fresh cream and continue mixing. Sift the flour and baking powder and mix with a spatula to combine all.
2. Cut the strawberries into pieces and pour them into the mixture. Mix carefully with a spatula to combine.
3. Pour the mixture into the cake mold (24cm mold size) and level it up well. Cut the strawberries into pieces and arrange them on top.
4. Transfer the cake to the oven and bake at 170°C/350°F for 40 minutes.
5. Decorate the cake after baking with powdered sugar, cut on slices, and serve.
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