Japanese-style strawberry shortcake

Heat the butter with the milk gently in the microwave until just melted.

Fold parchment in half three times, cut a circle to the pan's radius, spray the pan bottom and line it.

Whisk the eggs, granulated sugar, honey and a heavy pinch of salt a couple of minutes to creamy golden ribbons.

Sift in the cake flour and fold it in.

Add the butter and milk mixture last, for a silkier, smoother batter.

Pour the batter slowly into the prepared pans, tap to pop large air bubbles, and bake.

Cool the cake completely; it deflates a little.

Anchor parchment to the cake turner with a drizzle of honey, flip the cake onto it and peel off the bottom paper.

Level the top with a very long knife, then turn the cake over and split it in two horizontally, rotating the turner for an even cut.

Set the bottom layer on a cardboard round; keep the thicker half for the bottom.

Whip heavy cream with vanilla extract, powdered sugar and a big pinch of salt in the stand mixer to soft peaks.

Snip a piping bag, fit the pastry tip, stand it in a tall cup and fill it with the whipped cream.

Trim the strawberry tops as little as possible and halve them.

Anchor the first cake layer to the turner with honey; pipe cream in a spiral from the middle outward while turning, and spread smooth with an offset spatula.

Lay the halved strawberries clockwise round the layer; pipe cream between them rather than over them, and spread level.

Set the top layer, patch holes with cream, spread a rough coat and smooth it with a bench scraper held still while the turner rotates.

Pipe decorative shells on top and crowd it with whole strawberries.

Chill in the fridge about an hour before slicing.