To prepare the naked cake with cream and strawberries, start washing strawberries and wild strawberries quickly and gently, put the fruit on kitchen paper to dry.
Set aside the small strawberries, cut in half the medium-sized ones and slice the larger ones.
Using an electric beater, whip the cream when very cold, wait until it starts thickening before adding the vanilla flavoured icing sugar one spoon at a time. The cream must look shiny and firm.
Fill the cream in a pastry bag with a 2D tip.
Cover the surface of the three disks of Sponge Cake with a layer of cream creating concentric circles of rose-shaped cream with the pastry bag.
On the bottom Sponge Cake disk covered with cream, sprinkle one third of strawberries and wild strawberries, top with the second disk and repeat the operation.
Complete the naked cake with the third disk, garnish with the remaining strawberries and wild strawberries.
Serve the cake immediately or keep it in the refrigerator for a couple of hours.