Wine-Poached Strawberries: In saucepan, bring wine, sugar, vanilla bean, star anise, tangerine peel and salt to boil over medium heat; boil until reduced by half, about 20 minutes. Add strawberries; increase heat to high and bring to boil. Reduce heat to low; simmer for 1 minute. Pour into heatproof bowl; let cool. Refrigerate for at least 8 hours or overnight.

Génoise Cake: Line bottom and side of 8-inch (2 L) springform pan with parchment paper.

Place butter in bowl; set aside. In separate bowl, combine flour, 1 tbsp (15 mL) of the sugar and salt.

Using electric mixer with large bowl, beat eggs with remaining sugar on medium speed until pale and batter forms ribbons that hold their shape when beaters are lifted, about 10 minutes. Sift one-third of the flour mixture over top; fold into egg mixture. Fold in remaining flour mixture in two more additions. Fold one-quarter of the batter into butter until smooth; fold back into remaining batter. Scrape into prepared pan; smooth top.

Bake in centre of 350F (180C) oven until top springs back when lightly touched, about 45 minutes. Let cool on rack for 5 minutes. Using toothpick or skewer, poke holes all over top of cake. Slowly and evenly drizzle syrup over cake; let cool on rack. Remove sides of pan and invert cake onto rack; peel parchment paper off bottom and sides of cake. Turn cake over.

Strawberry Cream: Whip cream; gradually beat in syrup. Top cake with Strawberry Cream and Wine-Poached Strawberries.