For sponge:

1. Preheat the oven at 180c (otg mode: upper rod + lower rod + fan). Grease and line 3 round 6-inch tins with butter paper. 
2. In a bowl, beat butter till it is pale and fluffy. 
3. Add Castor sugar and cream until the butter becomes airier. 
4. Now add in the eggs gradually along with vanilla and beat again
5. Lastly, fold the sifted flour and baking powder into the mixture in three batches. Mix well. 
6. Divide the batter equally into three tins. 
7. Bake at 180C (otg mode: lower rod only) for 35-40 minutes or until the toothpick comes out clean when inserted in the centre. 

For Whipped Cream:

1. In a mixing bowl, take cold non-dairy whipping cream and add vanilla bean paste to it. 
2. Start beating and continue till you get soft peaks. This could take 2-3 minutes. 
3. Transfer the cream to a piping bag fitted with a round nozzle.

For Strawberry Jam

1. Cut each strawberry into 4 parts.
2. In a heavy bottom pan, put the Chopped strawberries along with castor sugar.
3. Add cream of tartar and lemon zest.
4. Turn on the heat and the let the sugar melt.
5. Once sugar is dissolved, use a hand blender to make the mixture into a puree.
6. Keep cooking for 5-7 minutes while stirring regularly.
7. Once the jam gets thick, test the doneness using back of the spoon. If the jam covers/sticks to the back and does not drop then the jam is done.
8. Transfer the jam into a piping bag once it cools down.

Assembly 

1. Demould the sponges and cut the dome from all three using a serrated knife. 
2. Now place one sponge on a turn table and pipe some whipped cream at the centre. 
3. Now add some strawberry jam over the cream. 
4. Pipe blobs of cream all over the edges and then place sliced strawberries on them. 
5. Put the second sponge layer and repeat the same method of layering. 
6. Place the third layer and pipe the blobs of cream on the edges and some cream in the middle. 
7. Decorate the top with slices of strawberries and fresh blueberries. 
8. To give the strawberries a shine, brush some diluted neutral glaze on them using a pastry brush.