Once the pastry cream is cold, whip the whipping cream until you reach a soft peak.
Whisk the pastry cream to loosen it, then gently fold in the whipped cream in three times.
Surround the interior of your ring with acetate liner.
Pick strawberries that have the same height, cut them in half and place them all around the ring, sliced side facing out.
Add the cream on top of the strawberry going all the way to the top of the pastry ring. Using a spatula, push the cream well in between all around the strawberries to make sure you don’t have air bubble.
Brush the first sponge cake with your strawberry sirup and place it in the center of your ring.
Cover with cream. Cut in 4 strawberries and fill the cake with it. Add another layer of cream, use the offset spatula to spread evenly.
Brush the second disk of cake with strawberry sirop and cover the cream with it.
Add a last layer of cream. Smooth it off with the offset spatula.
Use the rest of cream to pipe some decoration on top of the cake with a star tip.
Refrigerate for an hour and decorate the way you want, adding fresh strawberries, flowers etc.