Make my light, fluffy vanilla sponge cake using egg whites and whipped cream for a delicate crumb.
Make my diplomat cream recipe, which is only a combination of vanilla pastry cream and whipped cream.
Place a layer of cake and fill with the diplomat cream, then add strawberries cut into 2 and cover again with frosting, then repeat for the other cake layers.
Cover the entire cake with buttercream frosting and smooth with a stainless steel icing smoother, then place in the fridge for at least 1 hour.
Add a pretty border of buttercream with a star tip and fill the center with fresh strawberries for decoration.
Serve the fresh strawberry cake with a strawberry coulis and enjoy!