Start this recipe by greasing and flouring to 20cm round cake tins. In a medium sized bowl, beat together the eggs and the caster sugar using an electric whisk till the mixture becomes light, pale and fluffy(this should take 4-5 minutes) Fold in the melted butter, and sift in the flour. Continue folding till the flour is well incorporated. Carefully spread the mixture into the prepared cake tins and bake in the oven at 180`c for about 15 minutes. Remove the sponges from the oven, and allow to cool completely before removing from the tins. Meanwhile, whip the cream to stiff peaks with a tablespoon of the icing sugar. When you are ready to put the cake together, take one of the round sponges and place it onto a serving plate. Spread half of the whipped cream over the top, and carefully arrange over the hulled strawberries, reserving 3 to decorate. Fill in the gaps between the strawberries with the remaining cream place the second sponge on top, gently pressing down. Dust the remaining icing sugar over the top and arrange the reserved strawberries in the centre. Chill well before serving.