(jolly instrumental music) – Hey everyone, it’s Natasha
of natashaskitchen.com and today we’re making the
most popular cake on my blog, it’s a strawberry cake,
and it’s lay after layer of fresh strawberries, a lightly
sweetened whipped frosting, and my famous European spongecake. The flavors are fantastic
and it’s so easy to make. You all are gonna love it. Start by slicing the cake layers in half. To do this, score the edges and then slice all the way through. This is my easy
four-ingredient sponge cake and I’ll leave a link
to the video tutorial in the notes below. To make your strawberry filling cut one pound of fresh strawberries
into halves or quarters and put them in the bowl of
a food processor or blender. Pulse those together
until you have a chunky apple sauce consistency. Let’s get started on the frosting. Pour one cup of cold heavy whipping cream into the bowl of your mixer
and beat that on high speed for one to two minutes or until
it’s thick and spreadable. Transfer the whipped
cream to a separate dish. In the same mixing bowl, combine 16 ounces of softened cream cheese with
three fourth’s cup of sugar. Beat those together on
high speed for two minutes scraping down the bowl as needed. Once it’s smooth and lump free
fold in the whipped cream. That looks perfect and it’s
time to assemble the cake. Place your first cake layer
on the serving platter and spread with one-third
of the strawberry puree. Now spread about half a cup
of frosting onto the second cake layer and place
it over the first layer so the strawberries and cream are hugging. Repeat this process with
the remaining cake layers. I am telling you guys, the
crazy amount of strawberry in this cake makes it perfectly
moist and so delicious. (soft jolly instrumental music) Now cover the top and sides of the cake with the remaining
frosting and smooth it out. (soft jolly instrumental music) Let’s set the cake aside and quickly make our decorative chocolate topping. Line a baking sheet or cutting board with a piece of parchment paper. Melt one third cup of chocolate chips. I microwave them for 40 seconds. Transfer your smooth melted
chocolate to a Ziploc bag, snip off the edge, and
start piping the chocolate onto your parchment paper. Transfer your chocolate to the freezer and let it chill for
at least five minutes. There are two different
patterns you can use to decorate the base of the cake. A. Or B. I like using just the ends
because it holds up longer, especially if you’re making
the cake a day ahead. I always thought adding the chocolate and fresh strawberries to the top made this cake completely charming. (jolly instrumental music) Time for the best part of
the show, the taste test. I’m gonna cut right into
this beautiful cake. (jolly instrumental music) Ooh, look at those layers, wow. (soft jolly instrumental music) Mm, mm-mm. I love that pop of fresh strawberry flavor against that lightly
sweetened whipped cream, it’s perfectly moist and
absolutely delicious. Seriously though, even if
somebody were to make this ugly, not you, someone else,
(Natasha laughs) it would still turn out
amazing, you can’t go wrong. Make this for your next
party and you will love it. If you enjoyed this video,
give me a thumbs up below, make sure to subscribe
to our YouTube channel to get all of our future videos, and thanks for watching. (jolly instrumental music)