Wash the strawberries. Cut off the leaves and the white part right next to the leaves. Slice the strawberries about 1/4 inch thick, slicing from top to bottom. Set aside the end slices for garnishing the top.
Make a simple syrup by dissolving the sugar in 1/4 cup of warm water. Stir in the Kirschwasser.
Brush the top of the bottom third of the cake with the Kirschwasser syrup. With a spatula, spread about a half inch of whipped cream on top. Place strawberries generously on top of the whipped cream.