Preheat the oven to 350°F. Line the baking sheet with parchment paper.
In a large bowl, beat the eggs with sugar and vanilla extract until frothy.
Add the oil and Fanta. Stir briefly.
Combine the flour and baking powder together, then fold it into the egg-Fanta mixture.
Spread the batter evenly on the prepared baking sheet and bake on the middle rack for about 20-25 minutes, or until golden brown. Let the cake cool completely.
Meanwhile, wash and hull the strawberries and cut them into pieces.
In a small saucepan, dissolve the powdered gelatin in 2 tablespons of cold water. Let it bloom for 5 minutes. Gently warm until liquid.
In a large bowl, beat the heavy cream. Gently fold in the gelatin and vanilla extract until stiff peaks form. Remove about ⅓ of the mixture and combine it with ⅓ of the strawberries. Spread this mixture evenly over the cooled cake base.
Carefully spread the remaining cream over the strawberry layer. Top with the remaining strawberries. Roughly chop the chocolate and sprinkle it on top.
Refrigerate the cake for at least an hour before serving.
