Preheat your oven to 180°C (350°F). Line three 20 cm (8-inch) round cake pans with parchment paper and lightly butter the sides to prevent sticking.
In a large mixing bowl, beat the eggs and superfine sugar with an electric mixer on medium-high speed. Whisk for about 8 minutes until the mixture becomes thick, pale, and triples in volume, with a ribboning effect when lifted.
Sift the cake flour over the egg mixture in three parts. Gently fold each addition in with a spatula, taking care not to deflate the batter and maintaining its airy texture.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Place them into the oven and bake for 20-25 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven, let them cool in their pans for 10 minutes, then transfer to a cooling rack. Peel off the parchment paper and let the layers cool completely for about an hour.
While the cakes cool, hull and thinly slice the strawberries. Toss them with 2 tablespoons of sugar and let sit for 15 minutes to macerate, releasing their juices and enhancing their flavor.
Pour the chilled heavy cream into a mixing bowl. Using the electric mixer, whip on medium-high speed until soft peaks form, about 3-4 minutes. Keep the whipped cream in the fridge until ready to assemble.
Place one sponge layer on a serving plate. Spread a generous layer of whipped cream over the top, then evenly distribute half of the macerated strawberries and their juices. Repeat with the second layer, then top with the final sponge layer.
Cover the top and sides of the cake with the remaining whipped cream, using a spatula to create a rustic, inviting finish. Decorate with whole strawberries or additional slices if desired.
Refrigerate the cake for at least 1 hour to set the cream and allow flavors to meld. Slice with a serrated knife, wiping it clean between cuts for neat slices. Serve chilled and enjoy the luscious layers and fresh berry aroma.
