Strawberry and Cream Layer Cake

1. Prepare Strawberry Syrup

In a small saucepan, pour an inch of water and set it over medium heat. Place a quarter of the hulled and chopped strawberries into a heatproof bowl with the granulated sugar. Cover with foil and place over the steaming water to gently heat, transforming the strawberries into a soft, jammy mixture with a vibrant red syrup, about 35 to 45 minutes.

2. Whip Cream Mixture

In a medium bowl, combine chilled heavy cream, crème fraîche, and a pinch of kosher salt. Whisk together until the cream reaches medium peaks, where it is billowy and holds its shape without being too stiff, then chill in the fridge.

3. Prepare Sponge Cake Layers

Invert the baked and cooled sponge cake onto a cake stand or serving plate. With a serrated knife, score a line halfway through the cake and carefully slice it into two even layers.

4. Assemble First Layer

Brush the bottom layer of sponge cake with homemade strawberry syrup. Spread about half of the whipped cream over the syrup-soaked cake, then arrange half of the thinly sliced fresh strawberries on top of the cream.

5. Assemble Second Layer

Carefully place the second cake layer on top and repeat the soaking process with more strawberry syrup. Spread the remaining whipped cream over the top layer and adorn it with the rest of the sliced strawberries.

6. Serve

When ready to serve, use a serrated knife to slice the cake. If desired, drizzle each slice with a little extra strawberry syrup. The cake is best enjoyed the day it's made but can be kept covered and chilled for up to three days.