Oven layer strawberry-cake


+For cake:

°12 large eggs, room temperature, broken

°2 c granulated sugar

°2 cups all-purpose flour, divided


°1 cup heavy whipping cream

°16 ounces cream cheese, softened, at room temperature

°3/4 cup granulated sugar

+Filling / Decoration:

°2 lbs fresh strawberries, 1 1/2 lbs. for mixing and putting inside the cake and 1 1/2 lbs. for decorating the top

°chocolate chips to melt and decorate the top; My choice


Baking Cake Layers: Preheat oven to 350 degrees Fahrenheit.

Grease the bottom of a 9" x 13" cake pan with parchment paper (2nd line if you have 2), I've found it's best not to line or grease the sides of the pan or the cake will be a bit of the wrong shape. 

You will bake the cake layers separately for each biscuit layer: In the bowl of an electric mixer, beat 6 eggs and 1 cup sugar on high speed for 10 minutes. It will be 3-4 times its size.

Sift 1 cup all-purpose flour and use a spoon to gently fold it in until well combined and there are no lumps of flour left. Scrape from the bottom of the bowl to make sure there aren't any trapped pockets of flour, but don't overmix or it will deflate.

Transfer to a lined baking tray and bake until the top is golden and a toothpick comes out clean, 17-20 minutes.

(While the first layer is baking, start making the second cake layer by repeating steps 1 to 3 above)

Remove the baked cake from the pan by running a thin-edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper. 

strawberry filling:

Cut the strawberries into halves or quarters and place in the bowl of a food processor; pulse 15 times or until the consistency of chunky applesauce; sit aside. 


Beat cream cheese and 3/4 cup sugar until smooth (1 minute). Add 1 cup heavy whipping cream and beat on high speed until fluffy (2-3 minutes).


Cut each cooled cake layer in half. Put the first layer on a serving plate (this cake is too big and heavy to move, so put it on the plate you're serving it on)

Spread the first layer with a third of the strawberry puree. Spread a very thin layer of frosting on the second half and place it on top of the first so that the strawberries and cream hug each other. Repeat with the following layers. So the order from bottom to top is: cake; the strawberry; generous; cake; the strawberry; cream cake; Strawberry; generous; cake; Cream (frosting top and sides with remaining frosting). 

Decorate the top with fresh strawberries and chocolate 

Enjoy !