4. Turn cake out onto a wire rack to cool. Slice strawberries (reserve a few whole ones for decoration) and sprinkle with some sugar to draw out the juices. Whip the cream until it holds a soft shape(Even though it's not called for in the recipe, I would add some sugar and vanilla extract to the cream to help give it some flavor. Do not add the sugar until the cream has started to thicken or it will not fluff up right). Gently mix in the chopped strawberries.
When the cake is cold, split in three layers. Place the first layer on the serving plate, top with 1/3 of the filling mixture. Repeat with the last two layers of cake and whipped cream. The filling should be really lavish. Garnish with remaining strawberries.