Table of Contents
Slice the strawberries thinly and place in a bowl. Sprinkle with the sugar and stir. Allow the strawberries to soak up the sugar for 1 hour, giving them a stir every so often. Strain the berries, reserving the released juices. When the cakes are thoroughly chilled slice them in half so you have four layers.
Repeat for the following layers. Then, ice the top and sides of the cake with whipped cream. Top with fresh strawberries. Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices.
Wrap the two cakes in plastic wrap, and refrigerate at least three hours, or overnight. Slice the strawberries thinly (but not too thinly – you want the slices thick enough so that you can really taste and feel the berries even once they are smothered by custard, cake, and whipped cream!), and place in a bowl.
Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream. Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
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