Once layers are cooled, cut in half. Take the first layer and set onto your platter. Completely cover the layer with the strawberry puree. (The puree will not be added to the top layer therefore the it should be divided evenly between the first 3 layers.)
Take a second layer and before adding it to the first layer cover it with cream.
Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
Do this to all four layers. Cover top and sides with cream.
Take the almonds, and crush them in a storage plastic bag, set aside.
Coat side of cake with crushed almonds.
Thinly slice remaining strawberries, lay around top of cake.
Add chocolate shavings in the middle of cake.
Refrigerate for at least an hour before serving.