1-Preheat the oven to 350˚F and grease and line the bottom of one or two 9×13-inch cake pans with parchment paper. Remember, don’t grease or line the sides to help the cake rise just right.

2-For each cake layer, whisk 6 eggs and 1 cup sugar on high speed for 10 minutes until the volume triples or quadruples. This step is what gives the cake its light, airy feel, so don’t rush it.

3-Sift in 1 cup flour and gently fold it in with a spatula until smooth, making sure not to overmix and deflate the batter. Repeat for the second layer while the first one bakes.

4-Bake the batter in the prepared pan for 17-20 minutes, or until golden and a toothpick inserted comes out clean. Let the cakes cool completely before moving on.

5-For the strawberry filling, cut strawberries into halves or quarters and pulse them in a food processor about 15 times until they reach a chunky applesauce-like consistency.

6-For the frosting, beat the cream cheese and 3/4 cup sugar until smooth for about 1 minute, then add 1 cup heavy whipping cream and beat on high speed for 2-3 minutes until fluffy.

7-To assemble, cut each cooled cake layer in half horizontally. Layer by alternating cake half, 1/3 of the strawberry puree, a thin layer of frosting on the next cake half, and repeat until stacked, ending with cake and frosting. Cover the top and sides with the remaining frosting, then decorate with reserved fresh strawberries and optional melted chocolate.