Preheat the oven to 350°F (180°C). Oil and line a 9x5-inch loaf pan with parchment, leaving overhang on the long sides.

Add sliced strawberries, eggs, vegetable oil, sugar, and vanilla to a blender. Blend on high until the mixture is emulsified (about 10-15 seconds).

Add the flour into the blender and blend on high until fully mixed, scraping down the sides if necessary (around 30 seconds).

Pour the batter into the prepared loaf pan and tap it gently on a towel to settle the batter.

Bake for 45 minutes or until a skewer inserted comes out clean. Allow the cake to cool completely before removing it from the pan.

To make the strawberries topping, mix sliced berries with white sugar and allow them to rest for intervals (30 minutes each) until berries release their juices. Refrigerate until needed.

For whipped topping, beat mascarpone, sugar, and vanilla for 20 seconds to soften. Add heavy cream and beat until medium-stiff peaks form.