Place the first cake layer on a serving plate within a cake ring and brush it with a few tablespoons of strawberry juice. Whip 300 ml of Cremio whipping cream with a mixer until stiff peaks form, gradually adding 7 tbsp of powdered sugar. Spread part of this cream mixture over the first cake layer, and add a few finely chopped strawberries. Repeat the process with the second cake layer.
For the third layer, also brush it with strawberry juice and add cream, but do not add strawberries. Refrigerate the cake overnight, then remove the cake ring.
Whip the remaining 200 ml of Cremio whipping cream with 2 tbsp of powdered sugar. Spread this cream over the entire cake, using a piping bag if desired. Decorate the sides of the cake with crushed or sliced nuts, and use the remaining strawberries and cream mixture to decorate the top of the cake.
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