TO ASSEMBLE THE CAKE
20 to 24 strawberries, cleaned and stemmed
Cut two 8-inch circles from the cake. Place one on a serving plate and put an 8-inch ring, such as a springform pan without the bottom, around it. Select 10 to 12 uniformly tall strawberries and cut in half vertically. With cut side touching the inside of the ring, arrange the berries close together around the top of that layer. Cover the rest of the cake top with the remaining whole berries. Spread the filling over the berries, reserving 1/2 cup. Top with remaining layer of cake and spread reserved filling over the top. Refrigerate cake at least 4 hours or overnight. To unmold, run the tip of a paring knife around the top part of the cake (avoiding the berries) and lift the cake ring straight up.
TO DECORATE THE CAKE
12 ounces white chocolate
Melt chocolate and spread on the back of a baking sheet. Refrigerate until just set, 1 to 3 minutes. With a spatula, scrape the chocolate into sheets and fold with hands to form shapes resembling flower petals. Place these on the cake and refrigerate until set.