To assemble- you need to do this the night before to allow the cake to set.
Lay one layer of sponge cake in a springform the same diameter. Spray or brush with a mixture of sherry and milk, if you like (or not if you prefer a TT cake). Spread a layer of creme patisserie over the cake, then place a layer of strawberries over the custard. Place another layer of cake on top and repeat with the sherry/milk, custard and strawberries. Repeat with another layer of cake, custard and strawberries. Top with final layer of cake, cover with plastic wrap and allow to sit in refrigerator for several hours to set.
Turn assembled cake onto serving plate and cover with whipped cream. Pipe swirls of cream around top edge and base. Decorate with whole unhulled strawberries which have been lightly brushed with warmed strawberry jam to make them shiny and keep them from drying out.
This is my favourite cake :-)

One of my favourite cakes is a Strawberry Genoise. It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Strawberry Genoise
==================
This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then.
I have scanned the pictures from the magazine that depict the assembling of this cake. It will make the written directions easier to follow.

Genoise
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Makes one 10 x 3 inch round layer

1 3/4 cps sifted all-purpose flour
8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon grated lemon zest
1/4 cup clarified butter, tepid

Filling

1 cup heavy cream chilled
2 tablespoons confctioners sugar
1 tablespoon framboise, raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish
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Raspberry Syrup Recipe
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1/2 cup sugar
1 tablespoons framboise (raspberry brandy)

In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise.
************************************************************
.

Preheat the oven to 350°. Lightly butter a 10 inch springform pan. Cover
the bottom with a round of parchment or waxed paper. Lightly butter the
paper. dust the entire pan with flour; tap out any excess.

Sift the flour two more times on a piece of waxed paper and set aside.

In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in -
a large saucepan filled one-quarter of the way with hot water. Warm over low
heat, whisking occasionally, until the mixture is smooth and syrupy, with a
deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from
the heat.

In a large mixer bowl, beat the warmed eggs and sugar at high speed until
tripled in volume and holds a ribbon for a full 10 seconds after the beaters
are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide
type mixer or 15 to 20 minutes with a hand beater.)

Sprinkle half the flour on top of the beaten egg mixture. Using a balloon
whisk, fold in the flour lightly but thoroughly, using scooping and swirling
motions and lifting the whisk out of the mixture with each folding stroke.
Pour the tepid butter on top and quickly fold it in, using the same motion.
Spoon the remaining flour on top and fold in quickly and delicately, with a
minimum number of strokes; too much folding will deflate the batter. Pour
into the springform pan and tap once on the counter to help spread the
batter evenly.

Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake
is golden brown on top and a cake tester inserted in the centre comes out
clean.

Remove from the oven and tranfer to a wire rack to cool for 5 minutes.
Remove the sides of the pan. Invert to remove the bottom; peel off the waxed
paper. Invert again to let the cake cook right-side up on a wire rack for 2
or 3 hours.

If making ahead, wrap airtight in plastic and store in a cool dry place for
up to three days or freeze.

Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a
7 inch circle on top of the genoise and with the tip of a sharp knife, cut
down 1 inch deep into the cake and cut around the circle.

Insert the knife in the side of the cake 1 inch down from the top and swivel
it back and forth, keeping the knife horizontal. The idea is to remove the 7
inch circle of cake from the top, leaving the sides of the cake intact.

Carefully remove the top of the cake and with the cake cut side up, trim off
enough of the cake to leave an even layer of 1/2 inch thick. Cut this round
into 8 wedges and reserve.

Place the genoise shell on a large serving platter. Carefully hollow out the
inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch
layer on the bottom.

Cut the insides pieces roughly into 1/2 inch cubes and place them in a
medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to
moisten.

Brush the insides of the genoise shell with the remaining Raspberry Syrup,
dabbing generously on the sides and lightly on the bottom. Do not moisten
the wedges.

In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar
and the framboise until soft peaks form. Fold in the chopped strawberries
and the moistened cubes of cake.

Spoon this filling into the genoise shell, spreading it into an even layer.
Arrange the wedges of cake decoratively on top, in a spiral pattern with the
points meeting in the middle. For decoration, slice whole strawberries
almost through to stem and fan out. Place one on the edge under each wedge
and a couple in the middle. Sprinkle with confectioners sugar and a some
sprigs of mint.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Strawberry Roll
===============
4 Eggs at room temperature
3/4 teaspoon baking powder
1 teaspoon salt
3/4 Granulated sugar
1 teaspoon vanilla extract
3/4 cup sifted cake flour
Confectioner's sugar
9 ounces cream cheese, at room temperature
3 Tablespoons sugar
3 tablespoons Grand Marnier
1 Quart strawberries sliced
. Preheat oven to 400°F

Beat the eggs, preferably in an electric mixer, with the baking powder and
salt until thick and light-coloured, gradually adding three-quarters cup
granulated sugar. Add the vanilla and fold in the flour.

Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and
lined with greased paper. Bake thirteen minutes.

Turn from the pan onto a towel that has been dusted with confectioners
sugar. Quickly remove the paper and cut off the crisp edges of the cake.
Roll, jelly-roll fashion, with the towel inside and enwrapping the cake.
Chill

Cream the cheese until fluffy with the Grand marnier and three tablespoons
of sugar. Unroll the cake, spread with cheese and distribute the sliced
berries over the cheese. Roll, jelly-roll fashion and chill until cold.
Serve with additional berries crushed and sweetened to taste.

Servings: 6