I call for 6+ cups of strawberries for the filling because on this one, more is better. Use as many berries as you can fit on the cake! And feel absolutely free to not make your white cake from scratch; do what time and joy allow for!
While the cake cools after baking, make the filling and cream.
In a medium bowl, combine the chopped strawberries with 2 tablespoons of sugar and the rose water. Set aside to let the berries macerate.
Whip the cream using a hand or stand mixer. Start on low speed, and increase the speed as the cream thickens, adding the remaining two tablespoons of sugar. Beat until the cream forms stiff peaks, taking care not to overbeat it.
Remove the cake from the pan, running a knife around the perimeter, loosening the cake on all sides. Shake the pan from side-to-side to loosen it completely from the bottom of the pan before turning it out onto a cutting board or the bottom of a sheet pan.
Using a long serrated bread knife, slice the cake in half lengthwise for the filling. To separate the layers for the filling, make it easier by cutting the top layer of the sliced cake in half crosswise to transfer that layer to a platter in two pieces rather than one. Use that as the bottom layer of the cake.
Spoon the berries and juice over the bottom layer of the cake, spreading them out evenly. Top with ⅔ of the whipped cream, leaving an inch or so of space around the edges. Top with the other half of the cake, gently moving it so it doesn’t break (another set of hands can be helpful!). Top the cake with the remaining whipped cream and garnish with the
beauty berries. Chill for at least an hour, and serve cold.