• Make the sponge cake: Bake the sponge cake and let it cool completely before using, or preferably overnight in the chiller (recommended). Slice the cake into 3 layers of equal height. Tip: For a professional bakery look, slice the brown crust off the top of the cake.
• Make the Chantilly cream: Chill the stand mixer bowl and whisk attachment. Start with cold whipping cream in the bowl, and add the confectioner's sugar and vanilla extract.

  Whip on medium speed until soft peaks start to form - this is when you start to see the whisk form trail lines in the cream. Watch carefully as you whip, and stop as soon as you see stiff peaks. Keep the whipped cream in the chiller until needed.
• Prepare the strawberries: Choose the best-looking ones for the cake topping. For the filling between the cake layers, cut a few strawberries into halves or slices, as desired.
• Make the syrup: Dissolve 1 tbsp sugar in 2 tbsps boiling water. Cool before using.

Assemble the cake

• Bottom layer: With a clean pastry brush, brush syrup on the sponge layer. Using an offset spatula, spread a generous layer of whipped cream on top.
• Middle layer: Place another sponge layer neatly on top. Brush with syrup and spread whipped cream in an even layer. Place the strawberry halves or slices, leaving 0.5-inch (1-cm) of the edge free. Keep the centre free as well so you can get neat edges when you cut the cake. Spread whipped cream on top until it covers the top of the strawberries.
• Top layer: Place the last sponge cake layer neatly on top and brush with syrup. Fill the sides of the cake, making sure you get cream into the pockets in between the layers. Crumb-coat the top and sides with a thin layer of whipped cream. Scrape off the excess cream with the offset spatula. Chill the cake for 15 minutes.
• Final coat: Cover the top and sides of the cake with a thick layer of whipped cream - make sure you have enough left for your piped decorations. Smoothen all around with a cake scraper or offset spatula.
• Decorate: Fit a piping bag with your choice of piping tip and fill with the remaining whipped cream. Pipe the patterns. Decorate with whole and cut strawberries, as desired. Brush with neutral gel or glaze, or sift some confectioner's sugar over the fruit. 
• Chill: Chill the assembled cake for at least 4 hours, or overnight in the refrigerator to firm up the cream. Tip: Overnight chilling allows the flavours of the cake to meld together beautifully! Best eaten within 3 days once filled and frosted.