1. Chill a large mixing bowl and whisk in the freezer for 10 minutes

2. Pour 300 ml (1 1/4 cups) of heavy cream into the chilled bowl and whip until stiff peaks form

3. Set aside

4. In another bowl, combine 375 ml (1 1/2 cups) of milk, 75 g (1/3 cup) granulated sugar, 9 g (1 tsp) vanilla sugar, and 90 g (3/4 cup) instant vanilla pudding mix

5. Whisk vigorously for 2 minutes until thick and smooth

6. Gently fold the whipped cream into the pudding mixture in two batches until fully incorporated and fluffy

7. Place one cake round on a serving plate and spread one-third of the cream mixture over the top

8. Arrange one-third of the sliced strawberries evenly over the cream

9. Layer with a second cake round and repeat the cream and berry layers

10. Top with the final cake round and spread the remaining cream mixture evenly over the top and sides

11. Arrange the remaining strawberries in a decorative pattern on top

12. Refrigerate for at least 2 hours before serving to allow layers to set