Japanese Strawberry Shortcake 2

I made this again... as pretty as I can. I made this many times, with different deco, mostly.
But this one I used back the same design as my old post.
I used to make this using Aunty Yochana's recipe..but the sponge doesn't work out great. I find that it contains way too much flour.
I used the sponge recipe that I formulated with Strawberry Yogurt Cake.

The outer frosting is non dairy topping cream, while the filling inside is made with dairy whipping cream. I find that Anchor brand whipping cream whips faster, but less volume, Emborg had better volume, but needs longer whipping time, plus Emborg is whiter. Emborg has a lighter taste, and Anchor is creamier. Anchor is cheaper, much cheaper than Emborg. I don't use other brands much, as I only buy Emborg in 200ml packs, and when I need alot, I use Anchor 1L packs. The 200ml pack costs 45% of Anchor's 1L, so, I try to use Anchor, whenever I can, and use up the balance for pasta or ice cream.

This cake is very nice..... fresh strawberries, more than 1/2kg are laid in the layers and on the top. Toasted coconut lends a fragrant touch to the cream...

If I were to sell the cake (9 inch) to u, how much will u be willing to pay for it?
Just let me know :)