In a stand mixer fitted with the whip attachment, Sponge Cake Base, water, and eggs on 1st speed for one minute. Scrape down. Whip batter six minutes on third speed. Spray and paper an 8” round cake pan and deposit 12 ounces of batter in 2 pans. Bake until golden brown and cake springs back lightly when touched. Let cool completely.
Mix together equal parts by weight sweetened condensed milk, evaporated milk, and half & half. Weigh cake pour the same weight prepared milk over cake and let soak in completely. Place one cake round on a cake board, and fill with chocolate VelveTop. Place the other round on top and crumb coat with chocolate VelveTop. Smooth ice with chocolate VelveTop.
Dip whole strawberries in glitter glaze and place on top of cake. Using a large open star tip, pipe a border around the top edges of the cake.