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Grease 11-inch (28 cm) flan pan with raised centre. Place round of parchment or waxed paper in raised centre; grease and dust with flour. Set aside.

Cake: In bowl and using electric mixer, beat eggs, sugar and water for 10 minutes or until ribbons are left when beaters are lifted. Blend in vanilla. Stir together flour, baking powder and sa< sift half over egg mixture and fold in. Sift remaining flour mixture over top; fold in.

Spread in pan; bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack for 5 minutes. Loosen edge and invert onto rack; let cool completely.

Meanwhile, slice strawberries in half, set 4-1/2 cups (1.125 L) aside. In food processor or blender, purée remaining berries, 2 tsp (10 mL) of the sugar, and kirsch (if using). Whip cream with remaining 1 tsp (5 mL) sugar. Spread purée in centre of cake; top with whipped cream. Starting at outside, cover with concentric circles of strawberries, cut sides down.

In saucepan, melt jam with 3 tbsp (50 mL) water, stirring until smooth. Let cool slightly; brush over berries. Serve within 2 hours.

Additional Information

• Variation:
  Strawberry Shortcake Layer Cake: Bake cake in 8-inch (1.2 L) round cake pan. Halve cooled cake horizontally. Place top layer, cut side up, on platter; spread with half of the purée. Top with three-quarters of the whipped cream. Spoon remaining purée over cut side of remaining cake; place on top of whipped cream. Spread with remaining whipped cream and cover with berries.