We made a French "Fraisier" cake at school today. Yes, I said it was a french cake so you are probly thinking "it must have a boat load of butter in it" and you would be correct. Enough to choke a horse with. That yummy goodness around the strawberries is called "mousseline" (vanilla flavored). Its basically pastry cream (custard) that you add butter to when its warm then after its cooled down you whip it in the mixer and add more butter to it. You make this in a cake ring / mold. 1)You start out with a thin layer of Genoise (sponge cake). 2)then add the strawberry halfs around the edge. 3)Then pipe a thin layer of mousseline. 4)Then a layer of choped up strawberries. 5)Then another layer of mousseline. 6)Then another layer of Genoise. 7)Then another layer of mousseline. 8)Smouth it off with a off-set spatula then off the fridge to set up. 9)When thats hard you bring it out and add the very top layer. We did one with a Marzipan top and the other (this one) we did a buttercream top ( yep more butter), I pan roasted some almond slivers, added them around the edge and sprinkled some powdered sugar then added some metalic pearls and a fanned strawberry.