TWD - French Strawberry Cake

I have always been intrigued by genoise cakes, but never made one.  But I think this might be a cake where practice makes perfect and I need to revisit this recipe and try it again because my cake did not rise enough.
I beat the eggs and sugar for 5 minutes and found I had to go about 90 seconds more to pass the 10 second ribbon rule.

Things were going well until I added the third batch of flour.  I could not get it all to fold in and with each stroke I could see my batter deflating.  I since learned from the comments on the TWD site that perhaps it was the bump in the Kitchen Aid bowl.  The next time I try this I am going to put the batter in another bowl to fold in the flour.

Finally all the flour was in and I baked the cake.  It was not very tall and I knew there was no way I was going to successfully slice it into 3 layers even though I have a nifty saw type cutter for cutting cakes.  I could not set the setting low enough to slice the layers that thin.  So I made do with 2 layers.

I sliced it and decorated it with the whipped cream.  One thing I loved about this recipe was the addition of the sour cream to the whipped cream.  I think it helped stablize the whip cream so it didn't droop when decorating.  I used the wrong size pastry tip to decorate it, so I had to improvise and just piled strawberries on top for the finished look.

(See the pretty table runner?  My daughter spent a week with my mom and dad and they made this together!

My husband and I really liked the taste of this cake.  It seemed very French.  I like how sturdy the cake was to hold all the juicy strawberries.  I will try this cake again and see if I can get it to rise more so I can cut three layers.