Preheat the oven to 325 degrees Fahrenheit.

In the bowl of an electric mixer, beat the eggs with the sugar until they become light colored.

Add the remaining ingredients and mix until a smooth batter forms. Pour into a well-greased spring-form pan and bake for about one hour, or until a toothpick inserted into the center comes out clean.

Let the cake rest for a few minutes, and then run a sharp knife around the inside of the pan. Open the ring of the pan to allow the cake to cool.

Thaw the strawberries slightly in a strainer and let most of the juices drip out.

Meanwhile, beat the whip into stiff peaks, adding the confectioner’s sugar and vanilla sugar as it stiffens. Fold in the strained strawberries and chill until ready to use.

Using a long, serrated bread knife, cut horizontally through the center of the cake. Spread a thin layer of cream on the bottom layer of the cake and then replace the top half of the cake.

Spoon dollops of cream over the cake and top with fresh strawberries and blueberries, if desired. Chill until 30 minutes before serving.