In a small pan, on a medium heat, melt the sugar in boiling water and then turn off the flame.
Remove the strawberries from the refrigerator and drain the juice into a bowl.
Mix the juice with the melted sugar.
Setting up the Cake!
Strawberries and cream cake - the first layer with chopped strawberries.
After cutting the cake, place one layer on a flat surface and clothe her back to the sides of the serving dish (without the base). This way the cake will keep its form.
Sprinkle half the sugar syrup mixed with strawberry juice over the cake.
Sprinkle 2/3 the amount of chopped strawberries.
Place strawberries over two thirds the amount of whipped cream.
Over all this place another layer of cake, drizzle the remaining syrup and sprinkle with the chopped strawberries in the other.
Arrange the sliced strawberries over the cake in beautiful fan shape and then with the remaining whipped cream, decorate (with the help of a pastry bag or a pastry syringe).
You can also simply rub the cream over the chopped strawberries and sliced strawberries to decorate.
Store in the refrigerator overnight and in the meantime enjoy the leftover whipped cream and strawberries.
Bon Appetit!