Start by preheating your oven to 350°F (175°C). Grease and line only the bottom of a 9x13 inch cake pan with parchment paper. I recommend lining two pans if you have them, as this cake is typically layered. Avoid lining or greasing the sides of the pan; this keeps the cake layers from becoming misshapen when they bake.
In the bowl of an electric mixer, whisk together 6 large eggs and 1 cup granulated sugar on high speed for about 10 minutes. You’ll notice the mixture will increase to about three to four times its original volume, becoming light and fluffy.
Next, sift in 1 cup all-purpose flour and gently fold it in using a spatula. Be cautious to mix just until well incorporated; overmixing can deflate the batter. You want to scrape the bottom of the bowl to ensure there are no flour pockets but handle it delicately.
Transfer the batter to your prepared baking pan. Bake in the preheated oven until the top is golden and a toothpick inserted in the center comes out clean, typically around 17 to 20 minutes.
While the first layer is baking, repeat steps 2-4 for the second cake layer using the remaining ingredients. This way, both layers can bake simultaneously if you have two pans.
Once your cake layers are baked, remove them from the oven. Carefully run a thin-edged spatula around the sides of the pan to loosen the cake before allowing it to cool in the pan for a few minutes. Then, transfer to a wire rack to cool to room temperature.
While the cakes are cooling, prepare the strawberry filling. Cut the Fresh strawberries into halves or quarters and place them in a food processor. Pulse about 15 times or until you achieve a chunky applesauce consistency. Set this aside for later.
In another bowl, beat together 16 oz cream cheese and 3/4 cup granulated sugar until smooth. This should take about 1 minute. Then, add 1 cup heavy whipping cream and beat on high speed until fluffy and light, about 2 to 3 minutes.
Once your cake layers are completely cooled, carefully cut each layer in half horizontally. This way, you’ll have four layers in total. Place the first layer on your serving dish (it’s best to do this on the dish you’ll serve it on, as this cake is large and heavy).
Spread about one-third of the strawberry puree on top of the first layer. Then, spread a very thin layer of frosting on the second half before carefully placing it over the first layer. The frosting helps hold the strawberries and cream in place.
Repeat the layering process until all layers are stacked. The correct order is: cake; strawberry; cream; cake; strawberry; cream; cake; strawberries; cream; cake; and finish with frosting on the top and sides using the remaining frosting.
For a finishing touch, decorate the top with fresh strawberries and optional melted chocolate chips. This not only adds flavor but enhances the visual appeal of your Strawberry Layer Cake.
