In a small bowl, combine the hot water, sugar, and liquor (optional). Stir until the sugar is dissolved.

In a heatproof bowl, add the water and sprinkle the gelatin powder on top. Allow to sit for 5 minutes. Heat in microwave or over a stovetop until the gelatin is fully dissolved. Set aside.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the heavy whipping cream, confectioners' sugar, and vanilla extract. Whip until the mixture starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture (still hot) until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.

Put the cream in the refrigerator until using it.

Remove the strawberries' stem cap for the filling. Cut the strawberries into half. Set aside.

Slice the genoise cake horizontally into 3 even layers with a knife.

Place the bottom cake layer on your cake stand or serving plate. Brush the simple syrup on top. This will keep the cake stay moist.

Spread the whipped cream thinly and evenly. Place the halved strawberries on top of the whipped cream. Pour more whipped cream on top of the strawberries. Level the top with a spatula to make it even.

Place the middle layer of the cake. Brush the syrup on top. Repeat spreading the whipped cream and strawberries like the step above.

Place the upper layer of the cake. Lightly cover the sides and the top of the cake with thin layer of the cream.

Decorate the cake with whipped cream and strawberries on top.

Keep the cake in the refrigerator and enjoy it in 2 days.