Place your wrapped caked rounds into the freezer to firm up for 10 minutes. This helps with the frosting portion of the assembly.
Wash and core the pound of strawberries. Next, cut each into thin slices and reserve in a mixing bowl.
Trim any excess edges from the cake rounds and any dome-ing if necessary.
Using a cake board as a firm base, take a small offset spatula and dab a bit of the yellow frosting to the center of the board. Take your first cake round and place it face up on the board.
Apply a 1/4 inch thick layer of yellow frosting over the top of the cake and then lay the strawberry slices in a generous layer.
Place the second cake round, face down, on top of the first. Repeat the frosting & strawberry layer.
Next, lay the final cake round, face down, on top of the second round.
Now comes the crumb coat. Apply a heap of yellow frosting to the top of the cake and swirl around the top and spread down the sides to create the crumb coat. Using a scraper, spread the frosting evenly, but thinly. It doesn't have to be pretty! Try to fill the gaps between the layers.
Cover loosely with plastic wrap and chill in the fridge for 25 minutes.
After chilling, take the remaining yellow frosting and frost the cake evenly, using an offset spatula and cake scraper. I went with a more modern look and used a thicker coating, but you could pipe to your heart's content.
Swirl the strawberry frosting on the lower section of the cake and garnish with strawberries. I also used meringues to decorate as well, you can find the recipe here.
Keep this cake covered and chilled until an hour before serving.