Pre-heat the oven to 375℉. Butter two 8-inch baking pans. Line the bottoms with parchment paper rounds, butter those lightly, and then flour the pans.
Cut the washed and trimmed berries in half or in thick slices, depending on their size.
To assemble the cakes, allow half the cream filling and berries for each cake. Spread a bit more than half of the first cake's portion of cream on the bottom layer, staying about an inch away from the edge. Top the cream with a single layer of the cut strawberries, then place the top of the cake over. Press gently until the cream filling and strawberries appear at the edge of the cake. Lavish the rest of the cream allocated to this cake on top and garnish with more strawberries.
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