Strawberry Parfait

Layers of moist olive oil cake, pastry cream whipped with butter cream (called mousseline), fresh strawberries, creme fraiche and raspberry jam make up this phenomenal dessert, which comes from Thomas Keller's Bouchon Bakery cookbook.  This was made for a number of coworkers' recent birthdays, but turned out to also be part of my own send-off from Arnold!