• Gather the ingredients so you have everything close at hand on the counter or table.
• Line two 9" round cake pans with wax paper (one for the cake, and one for the strawberry compote). Spray sides and bottom of one pan with baking spray.
• Attach a piece of parchment paper to the bottom of a springform pan, clipping it in place, giving it enough space to touch the bottom of the pan. Set aside until ready to assemble the cake.
• (For ease of understanding, I'm breaking each portion of this recipe into multiple steps, beginning with the Strawberry Syrup.)

Make the Strawberry Syrup

• Wash and remove stems from 1 cup fresh strawberries. Using a paring knife, half or quarter enough strawberries to make 1 cup.
• In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and strawberries. Heat on medium low until the sugar has dissolved, stirring frequently. Once dissolved, allow to gently boil for about 2 minutes. Remove from heat and cool to room temperature.
• If desired, you may prepare this step up to one or two days ahead, storing in a covered container in the refrigerator.

Prepare the Genoise Sponge Cake

• Preheat oven to 350°F. In a large mixing bowl, beat 4 large eggs, one-at-a-time using a whisk attachment, on medium speed. Add in 1/2 teaspoon almond extract and 1/2 cup castor sugar a little at a time. Raise speed to high and continue whisking until the eggs are pale and creamy, about 7 minutes.
• When the eggs have beaten long enough, they will be light pale yellow in color and smooth. The mixture will have also nearly doubled in size.
• Using a rubber spatula, fold in 1 cup cake flour, a little at a time. Continue folding until fully incorporated, with no flour hiding at the bottom.
• Next, drizzle 1/3 cup butter (melted) into the cake batter, and gently fold in until combined. Continue folding until the batter runs off the spatula in a steady ribbon-like stream.
• Pour the cake batter into the prepared round cake pan. Smooth the top with a spatula.
• Bake in preheated oven for 25-30 minutes until golden brown and the cake springs back when touched. Remove from oven, and allow to set for 10 minutes before turning out onto a wire rack to cool completely.
• Once cooled, trim the cake in half, using a serrated knife. Cover with a clean dish towel and set aside until ready to use.

Make the Strawberry Compote

• Wash and remove stems from remaining 1 cup fresh strawberries. Slice into small pieces, enough to make 1 cup. Place in a blender. Mix until pureed.
• Soak 2 sheets gelatin in cold water, according to package directions.
• Place strawberry puree in a small saucepan, along with 1/8 cup granulated sugar, and 1 tablespoon lemon juice. Bring to boil over medium heat. Continue cooking for 1-2 minutes, stirring constantly.
• Remove excess water from gelatin by squeezing with your hands. Stir gelatin into the strawberry mixture.
• Pour mixture into a round cake pan that has been lined with wax paper. Place in freezer to set. Once the compote is nearly set, carefully place one of the halved sponge cakes on top of it. Freeze until ready to assemble.

Make the Creme Mousseline

• In a medium-sized mixing bowl, combine 1/3 cup granulated sugar and 5 large egg yolks. Whisk by hand until slightly fluffy, about 1-2 minutes.
• Add in 4 tablespoons corn starch, 1 tablespoon Cointreau liquor, and 2 teaspoon vanilla bean paste. Whisk to incorporate.
• Place 2 cups whole milkin a medium saucepan over medium heat until it starts to boil with bubbles at the edges. Do not bring to a full boil.
• Slowly add milk to the egg mixture, about 1/2 cup at a time, whisking well between additions.
• When you have incorporated all of the warm milk, transfer the mixture back to the saucepan and cook over medium heat until it starts to thicken, about 60-90 seconds, stirring constantly. It should now be smooth and silky.
• Once the pastry cream has thickened, you may opt to strain it through a fine mesh sieve to remove any lumps. (This step is optional.)
• Transfer the pastry cream to a clean bowl, and cover with plastic wrap to prevent a skin from forming. Allow to cool to room temperature.
• Once cooled, the cream is ready to finish. Using a large mixing bowl, cream2/3 cup butter (softened) for 2-3 minutes until it has turned pale and creamy.
• Gradually add the pastry cream to the butter by fourths on medium speed, whipping for 15-20 seconds between each addition. When the pastry cream is fully incorporated, continue beating for another minute until fluffy and stable. (It is important not to overwhip the creme, or it may become runny.)
• Spoon half of the creme into a pastry bag with an open end. (There is no need for a fitting.)

Assemble the Cake - Step One

• To assemble the cake, place the acetate cake collar around the inside of the springform pan.
• Place one sponge cake, cut side up in the tin. Brush the cake with strawberry syrup. Using a rubber spatula, gently push the cake to the bottom of the pan.

Step Two

• Wash and remove tops of 1 pint strawberries. Pat dry with a paper towel. Slice approximately 10-12 medium to large strawberries vertically in half. (For best visual effect, try to pick out strawberries that match in size and shape.)
• Arrange the strawberries with pointed end up on top of the sponge cake, with the cut side against the pan. Make sure strawberries are fit snug against each other.
• If you have any remaining strawberries, go ahead and slice these into small pieces.

Step Three

• Pipe mousseline creme on top of the sponge cake, carefully filling in the gaps between the strawberry halves. Continue filling until the creme has covered the strawberries. Use a knife or spatula to smooth the top.
• Sprinkle the remaining sliced strawberries on top of the creme to cover the top.

Step Four

• Remove the strawberry compote and remaining sponge cake from the freezer. Brush cake with strawberry syrup.
• Carefully turn it out from the pan and arrange with cake-side down on top of the mousseline creme.
• Chill the cake in the refrigerator for at least 4 hours, or overnight. Once the cake has fully set, carefully remove the cake ring and collar.
• Place cake on a pretty cake plate or stand. Decorate with sliced strawberries and freshly cut flowers, as desired.
• Refrigerate until ready to serve. Serves 10-12.