Easter Napolean Torte

I first made this torte for a dear Mennonite friend. He described the torte his Mom used to make; I did the best I could to recreate her recipe. My friend said it was "right on." I was happy about that but I thought it screamed strawberries. Maybe strawberries were not so available in the Alberta prairie but they are available in Vancouver! I made the torte pictured for Easter celebration with my kids.

Napoleon Torte with Fresh Strawberries
Cookie Layer
3/4 cup cream
4 tablespoons unsalted butter, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 cups flour
pinch salt

In an large bowl cream together the butter and sugar until light and fluffy. Add the cream and mix until blended. Add the 2 eggs and beat them in. In a separate bowl combine the baking powder, baking soda, salt and flour. Add the flour mixture to the butter mixture and mix until a soft dough forms. Turn the dough out onto the countertop and knead 3-4 times just to form it into a ball. Wrap the dough well and put it in the refrigerator to cool 4 hours or overnight.
Preheat oven to 400°. Take out the cooled dough and divide it into 6 balls. Roll each ball out into the bottom of a well greased 9 inch spring form pan and bake for 6-8 minutes or until very lightly browned. I bake them 2 at a time because I have only two forms. Carefully turn the cookies out onto a cooling rack.

Cream Filling
4 cups whole milk (or use 2 cups whole milk, 2 cups half and half)
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla
2 tablespoons soft butter
5 cups fresh sliced strawberries

Mix the sugar and cornstarch together in a large saucepan. Lightly beat the egg yolks in 1 cup of the milk and gradually whisk the milk and egg yolk mixture into the sugar and cornstarch mixture. Cook over medium low heat until the mixture comes to a boil, stirring constantly. When it comes to a boil remove from heat and add the butter and vanilla. Pour into a bowl and then lay plastic wrap directly on the surface of the custard. Let this cool until thoroughly chilled.
Slice all but one cup of the strawberries. The remaining berries will be sliced right before serving the cake and added to the top layer.
Place the first cookie layer on a cake platter and spread custard over the top but not quite to the edges. Top with strawberries. Add the second cookie layer, dividing the custard and strawberries evenly among the layers. Top with the final cookie and the last of the custard. Wrap the cake well in plastic wrap so it does not topple off the platter and set in the refrigerator 24 hours. This will allow the custard to soak into the cookie layers and form a soft torte.
Before serving slice the remaining strawberries and arrange them on the top of the torte.