To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool and add liquor. Set aside.

Cut 4 strawberries into halves for decoration, and cut the rest into small pieces. Cut peaches into the same size as strawberry pieces.

In a bowl of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.

After getting all the components ready, assemble the cake. Slice the Sponge Cake horizontally into 3 layers. Set the bottom layer on a cake board on a turning cake table. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add another layer of cake, push down lightly, brush the syrup, spread more whipped cream (another 1/5) and the remainder of the fruit filling. Add the last layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberry halves.