Set your oven to 180°C (356°F). Line a 16cm round cake pan with parchment paper, covering the bottom and sides.

In a bowl, melt 15g of butter, then add 15g of milk. Stir to combine. Set aside for now.

In a separate heatproof mixing bowl, stir 2 eggs until combined. Then, add 55g of sugar and 1 tsp of vanilla extract and briefly mix to incorporate.

Set the bowl over a simmering pot of water (double boiler method) and keep whisking until the sugar dissolves.

Remove the bowl from the heat and continue whipping with an electric whisk at high speed. Whip until the mixture becomes pale, thick, and triples in volume. The texture should be airy and ribbon-like. Turn the mixer to low speed and whip a bit more (about 1 minute).

Sift 50g of cake flour directly into the whipped egg mixture. Gently fold with a spatula until there are no visible streaks of flour. Avoid over-mixing to maintain the airiness.

Take a small scoop of this egg-flour batter and mix it into the butter-milk mixture (set aside earlier in Step 2). Then, pour this tempered butter-milk mixture back into the main batter. Fold gently until JUST combined.

Pour the batter into the prepared cake pan, using a spatula to smooth the top if needed. Gently tap the pan on the counter a few times to remove any large air bubbles.

Place the pan in the preheated oven and bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean.

Once baked, let the entire cake rest in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Melt a bowl of 90g of white chocolate using a double boiler or in short intervals in the microwave, stirring until smooth. Allow the mixture to cool slightly, but keep it fluid to prevent curdling.

Add 1 tablespoon of Kirsch and 15g of powdered sugar. While stirring, gradually add 200ml cold heavy cream. Keep going until blended.

Wrap the bowl in plastic wrap and put it in the freezer for 30 to 40 minutes.

Take the cream out of the freezer and whip it with an electric mixer until it reaches stiff peaks. Be careful not to overwhip.

Mix 50ml water and 15g sugar to create the sugar syrup.

Once the sponge cake has cooled completely, use a serrated knife to slice it horizontally into two even layers.

Place the bottom layer of the cake on your serving plate. Using a pastry brush, generously apply some sugar syrup to moisten the surface.

Arrange a layer of sliced strawberries around the edges, then spread an even layer of white chocolate whipped cream all over the moistened cake surface.

Repeat the process above one more time (add fresh berries and spread another layer of cream on top). Once done, place the second layer of cake on top, then brush with sugar syrup.

Cover the top and sides of the cake with the remaining white chocolate whipped cream, smoothing it out for a clean finish.

Place the reserved whole or halved strawberries on top of the cake in an arrangement of your choice.

Refrigerate the assembled cake for at least an hour to allow the cream to set and the flavors to meld. Your strawberry and white chocolate cream cake is ready to serve!