beat eggs until very light. beat in sugar, water, and vanilla. sift flour, baking powder and salt and beat quickly into mixture. immediately pour into nonstick pan.
bake at 180 degrees for 25 to 30 minutes.
once cooled, slice cake into three layers.
put one of the layers in the bottom of the pan and spread a layer of Whipped cream topping over it, then place it on top of the built cake/Whipped cream/strawberry layer.
repeat the Whipped topping-strawberries-Whipped topping-cake process.
refrigerate for at least 4 hours or overnight, cut into squares, garnish each square with strawberry.
