1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.  

2. Whisk eggs and sugar until pale, thick, and tripled in volume.  

3. Gently fold in sifted flour, then drizzle in melted butter and fold again carefully.  

4. Pour the batter into prepared pans and bake for 20–25 minutes. Let them cool completely.  

5. Prepare the pastry cream by heating milk, sugar, egg yolks, and cornstarch until thickened. Let it cool.  

6. Whip the cooled pastry cream with room-temperature butter to create Crème Mousseline.  

7. Slice the genoise sponges horizontally to make two layers if necessary.  

8. Place one sponge layer in a springform pan lined with acetate. Arrange halved strawberries around the sides.  

9. Fill the gaps with Crème Mousseline and spread more cream over the sponge. Add chopped strawberries inside if desired.  

10. Top with the second sponge layer. Spread a thin layer of cream on top and smooth it out.  

11. Cover with rolled marzipan or dust with powdered sugar. Chill the cake for at least 4 hours or overnight.  

12. Carefully unmold the cake and decorate with extra strawberries or edible flowers before serving.