Separate the eggs into two mixing bowls. Start by beating the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla extract. Mix in the flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold the whipped egg whites mixture into yolk mixture, carefully, so as to not deflate the egg whites.

Pour the batter into two ungreased 9 inch pans. Bake at 325° for one hour, or until golden brown and a toothpick inserted in the middle comes out clean. Rotate the pans halfway through, to ensure even baking.

Meanwhile, in a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.

Remove pan from heat, and stir in rum. Let cool to room temperature. Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

For the whipped cream, in a large mixing bowl, pour the heavy cream and mix on low-medium speed for several minutes. Once the cream has frothed and slightly thickened, add the sugar and vanilla. Continue to whip on medium-high until soft peaks form. Be careful not to over mix the cream, as it could turn into butter rather fast.

Allow the cakes to cool on a cooling rack. Invert the cakes.

Place one of the layers on a serving plate or stand, where ever you will decorate it. Brush on, rum simple syrup (recipe follows) evenly and heavily onto the first layer. Dollop with a spoonful of the whipped cream (recipe follows) and spread evenly over the cake layer. Arrange the strawberry slices over the cream. Top with another spoonful of cream and spread once again.

Top with the second layer of sponge cake, and brush with more of the rum simple syrup. Place a large dollop, multiple spoonfuls, of the whipped cream. Spread out evenly over the top and allowing the cream to fall down the sides. Using an offset spatula cover the cake completely with the whipped cream. Smooth it out, removing any excess cream.

Cover the sides of the cake with the sliced almonds. Shake off any loose nuts. Using a pastry bag, fitted with a star tip, make 8 rosettes on the edge of the cake. Making one final rosette in the middle. Place the reserved strawberries on each of the rosettes. Slice and serve. Store any leftover cake, covered, in the fridge. Enjoy!