Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
Add ginger and eggs; beat well.
Beat in combined dry ingredients alternately with water.
Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.