An amazing three-layer sponge cake with fresh strawberry and cream fillings. So imressive and heavenly and dangerously addictive, you might never want to try any other cake.

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• Ingredients

6 eggs
1 cup flour
2 cups sugar
1 1/2 pound strawberries (fresh, washed)
2 packages cream cheese (8oz each, softened at room temperature)
1 cup heavy cream
chocolate (to decorate the cake)
6 strawberries (to decorate the cake

• Instructions

1 In a large bowl using an electric mixer, whisk together eggs and 1 cup sugar on high speed for about 10-13 minutes. (the mixture should triple in size).

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2 Preheat oven to 350 degrees F (175 degrees C).
3 Gently and gradually add the flour by folding it in, a little at a time, so the cake batter doesn't fall and lose volume.

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4 Transfer the cake batter to a 9 inch cake pan. Bake for about 25-30 minutes. Until the top is golden and a toothpick inserted into the center of the cake comes out clean.
5 Let the cake cool. Loosen the sides of the cake with a spatula and remove from pan.

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6 With a long knife, cut the cake into 3 layers horizontally.

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7 In a blender or food processor, combine strawberries and 1/4 cup sugar, cover and process until smooth.

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8 In a large mixing bowl, combine cream cheese and 3/4 cup sugar. Using an electric mixer, whisk the mixture until smooth, then slowly add heavy cream and whisk until fluffy.

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9 Place the bottom layer, cut side up, on a serving plate. Spread 1/2 of the strawberry filling on it.
10 Spread the middle layer with a thin layer of cream filling. Place it on top of the first layer creamy side down. So that strawberry and cream are next to each other.

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11 Spread the rest of the strawberry filling on top of the middle layer.

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12 Spread the bottom of the last layer with cream filling, place it on top of the middle layer.

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13 Use the rest of the cream filling as frosting to cover the top and sides of the cake.

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14 Decorate the cake with strawberries and chocolate.
15 Refrigerate at least 1 hour before serving.

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