1. Bake the Sponge Cake

1. Preheat oven to 180°C / 356°F.

2. Butter and flour an 18cm / 7-inch round cake pan. Shake off excess flour.

3. Beat egg yolks with ⅔ of the sugar until pale, thick, and ribbons fall slowly from the whisk.

4. In another bowl, beat egg whites until foamy. Gradually add remaining sugar and beat into a firm, glossy meringue.

5. Sift flour over the yolk mixture and gently fold with a spatula.

6. Add 1/3 of the meringue to lighten the batter; whisk gently until smooth.

7. Add remaining meringue in 2–3 batches, folding carefully to keep volume.

8. Pour in the melted butter and fold a few times (some streaks are OK).

9. Pour batter into the pan and tap the pan lightly on the counter to settle it.

10. Bake 25 minutes, or until a skewer inserted in the center comes out clean.

11. Remove from the oven and tap the pan lightly on the counter to loosen.

12. Remove the cake, place upside down on a rack, and cool completely.

2. Prepare the Cream & Strawberries

1. Make simple syrup (optional): heat water and sugar until dissolved; cool.

2. Whip heavy cream with sugar until soft peaks form.

3. Pat strawberries dry. Remove stems. Slice 10 strawberries in half.

3. Assemble the Cake

1. Leave the cooled sponge upside down for a flat top. Slice the cake horizontally into two layers.

2. Brush syrup over both cut surfaces (optional).

3. Spread 3 tablespoons whipped cream over the bottom layer.

4. Arrange halved strawberries tightly over the entire surface.

5. Spread 4 tablespoons whipped cream over the strawberries.

6. Place the top layer on, syrup side down. Press gently to align.

7. Fill any gaps on the sides with whipped cream.

8. (Optional) Apply a thin crumb coat of cream. Chill 10 minutes.

9. Fully frost the cake with remaining whipped cream, reserving 4–5 tbsp for decorating.

10. Pipe 8 cream mounds around the top edge and place a whole strawberry on each one.