A cake with a cream topping or filling is best cut when chilled. I recommend at least 3 to 4 hours of chilling time in the refrigerator to firm up the cream.

Make sure you use a sharp knife with a non-serrated blade. Bread knives, for example, are not suitable. The length of the blade is important as well. If it's too short, you won't be able to slice cleanly in one go. As a general guide, the knife blade should be as long, or longer than the radius of the cake. For example, use a knife with at least a 4-inch blade to slice through an 8-inch cake.

When a warm blade slices through, the cuts will be clean and smooth. Use a tall glass, fill it with hot water, and dip as much of the blade in. Wipe dry with a paper towel. Slice the cake as desired. After each cut, dip into the hot water again and wipe dry, repeating as needed.

Slice through the top layer of strawberries first. Then, point the tip into the center of the cake and slice at an angle. Do it firmly in a downwards direction, all in one go.